POTRATNA POTICA

Vita
Mar 29, 2021
4 min read

Updated: Sep 8, 2021

Potica is a typical Slovenian dessert that is made for Easter and Christmas. If you think you can't eat potica when you are very, you are luckily wrong! :D I have to admit that I prefer vegan potica because it is moister and less heavy for digestion. You will love it when you try it.

Make potica takes a little experience or at least a hand to make it easier because the process is quite long, but it is definitely worth it!

Advice that will help you make the baking easier is, that you bake both sponge cakes one day before.

The easiest way to swap the egg is to buy a vegan substitute, I bought mine at vegansko.si

You can check yolk substitute and whole egg by clicking on the links.

Baking tray measurements are 35 x 33 cm.

Recipe

Ingredients

White sponge cake:

- 3 egg substitutes (1 egg yolk, 2 whole eggs)

- 9 tbsp of plant-based milk

- 9 tbsp of oil

- 9 tbsp of sugar

- 1 package of vanilla sugar

- 1 package of baking powder

Dark sponge cake:

- 3 egg substitutes (1 egg yolk, 2 whole eggs)

- 9 tbsp of plant-based milk

- 3 tbsp of cocoa powder

- 9 tbsp of oil

- 9 tbsp of sugar

- 1 package of vanilla sugar

- 1 package of baking powder

Dough:

- 1,1 kilo of white flour (T500) (Take 2 tbsp from here for yeast mixture)

- 0,5l of plant-based milk

- 42g of yeast

- 1 tsp of lemon peel

- 1 tsp of salt

- 8 tbsp of sugar (Take 1 tbsp from here for yeast mixture)

- 8 egg substitutes (4 egg yolks and 4 whole eggs)

- 1dl (95g) of oil

- 1 tbsp of rum

Walnut filling:

- 1 kilo of grounded walnuts

- 200 ml of plant-based milk

- 3 tbsp of sugar

- 1 tsp of lemon peel

- 1 tbsp of rum

- Aquafaba (from one can of chickpeas)

- 200g of vegan sour cream

- Pinch of cinnamon

Cream cheese filling:

- 75 dag of vegan cream cheese

- 400g of coconut yoghurt

- 3 tbsp of sugar

- 1 package of vanilla sugar

Method:

1. White sponge cake

- Bake both sponge cakes the day before.

- Whisk together egg substitutes, sugar, and vanilla sugar. Add plant-based milk, oil, and whisk well again.

- Mix flour and baking powder separately. Gradually add a few tbsp of flour at a time to the liquids, and mix constantly. Pour the mixture into a baking tray, covered with baking paper. Keep in mind that you have to choose a tray, that will be big enough, plus you will use the same one for baking the whole potica at the end.

- Bake for 10 minutes at 180 ℃ (356℉).

2. Dark sponge cake

- The method is the same as it was for the white sponge. Whisk together egg substitutes, sugar, and vanilla sugar. Add cocoa powder to plant-based milk and that pour it in the mixture, add oil, and whisk well again.

- Mix flour and baking powder separately. Gradually add a few tbsp of flour at a time to the liquids, and mix constantly.

- Pour the mixture into a baking tray and bake for 10 minutes at 180 ℃ (356 ℉).

3. Dough

- First, make the yeast mixture. Crumble the yeast into a cup, add 1 tbsp of sugar, 2 tbsp of flour, and 75ml (1/3 cup) of WARM plant-based milk. Leave it at the side to rise.

- Sieve the flour into a bigger bowl.

- In another bowl mix together egg substitutes, salt, and sugar. Add lemon peel, rum, and oil. While mixing, add plant-based milk.

- When the yeast mixture starts to grow, add it to the flour. Also, add a liquid mixture to the flour. Start to knead. If necessary add more flour, the dough shouldn't be too wet.

- Cover the dough with a lid, let it rise twice the size, for around an hour.

4. Walnut filling

- Pour boiling plant-based milk over grounded walnuts. Set it aside to cool down completely.

- Meanwhile, start to make aquafaba. Mix for at least 9 minutes.

- Add sugar, rum, lemon peel, cinnamon, and vegan sour cream to the walnuts. Mix well and then, add aquafaba with a spatula and mix very carefully.

5. Vegan cream cheese filling

- Mash cream cheese with a fork, add sugar, vanilla sugar, coconut yoghurt, and mix well.

6. Make potica

- On a floured surface, roll out the dough. It should be around half a centimetre thick.

- Move half of the dough on a baking tray, covered with baking paper. Leave a couple of centimetres of the dough over the tray.

- Spread half of the walnut filling on the dough that is in the tray. Put one of the sponge cakes on top, spread cream cheese filling on it, and add the other sponge cake on top. Finally, put the fast layer of walnut filling on top of the sponge cake.

- Roll the dough on the rolling pin and move it over the potica. Cut the excess dough and press both ends of the dough together and tack it to the tray.

- Leave it to rest for 15-20 minutes.

-Bake for 1 hour at 175 ℃ (347 ℉). If it starts to turn brown very quickly, cover it with aluminium foil after 35 minutes of baking.

- When potica is done, place a wooden desk on top of it, and flip it. Slice it lengthwise into 3 or 4 logs, and cover it with a kitchen towel and what for it to cool down.