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LOCATION: Recipes >> Polish >> Sculpture Cake

Print this Recipe    Sculpture Cake


2 pkgs, active dry yeast (2 Tbsp)
1 c plus 1 Tbsp sugar
1/4 c warm water
1 c unsalted butter or margarine, room temperature
2 eggs
1 pt warm milk (2 cups)
6 1/2 c all purpose flour
pinch salt

2 lb dry cottage cheese or farmer's old-fashioned white cheese (4cups)
4 egg yolks
2 c granulated sugar
1 tb vanilla sugar (or vanilla plus sugar)

Prepare cheese filling; set aside. In a small bowl, dissolve yeast
and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to 10 minutes
until foamy.

Place 1 cup sugar, butter or margarine and eggs in large bowl.
Beat until pale and fluffy. Add yeast mixture, 1 pint milk, 2 cups
flour and salt.

Beat until well blended. Stir in enough remaining flour to make
a soft dough. Turn out dough on a lightly floured surface. Clean
and grease bowl. Knead dough until smooth and elastic. Place
dough in greased bowl, turning to coat all sides.

Cover with a clean damp cloth;let rise in a warm place, free from
drafts, until doubled in bulk. Preheat oven to 350 F. Grease side
and bottom of a 10 inch springform pan. Divide dough into thirds.
Using your hands, gently press 1/3 of dough evenly over bottom and
side of pan. Evenly spread cheese filling over doughlined pan.
On a lightly floured surface, roll out another 1/3 of dough to a
10 inch circle. Place over cheese filling. Gently pat with your
hands. Using a pastry brush, lightly brush milk over top of dough.
Cut remaining 1/3 dough in 4 even pieces. Shape 3 pieces into long
ropes. Braid ropes; apply to outer edge of cake. Using remaining
dough, cut desired figures with various cutters of form shapes with
your hands. Arrange figures on top of dough as desired. Lightly
brush with milk. Bake 50 to 60 minutes or until golden brown.
Cool cake in pan 5 minutes on a rack. Remove pan side; cool
completely on rack. Makes 1 (10 inch) cake.

Cheese filling: With a grinder or food processor, process cheese.
Do not puree or over process. Place egg yolks, sugar and Vanilla
Sugar in a large bowl. Beat until pale and creamy, at least 10
minutes. Add ground cheese, a little at a time, while beating.
Beat until smooth.


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