Directions: |
Directions:Making the Cheese Custard filling:
Combine the ingredients to make the cheese custard filling. The original recipe called for one packet of Zlatý Klas (Golden Corn Ear). I believe this is the same as corn starch so that’s what I used. I didn’t know how big the standard package of Zlatý Klas is so I used 4 tablespoons of starch. The resulting mixture was a bit thin, sort of like a pancake batter. The original recipe specifically called this out, saying that you shouldn’t worry about it being too thin. Well – the filling in the center of the cake was still liquid when the cake was done baking! But it subsequently solidified in the fridge so I am not quite sure if I did this step correctly. In other words, feel free to experiment. Whisk the custard until you start seeing bubbles. You will also need a packet of vanilla sugar. You can usually find these in European grocery stores, or you can make your own.
The Cake:
Next dust a board with flour and roll the cake out to the size of you baking pan. I used the 9×13 one, but a slightly smaller one would probably be even better. Roll the dough onto the rolling pin, and transfer it like this to the pan. Make sure it nicely fills the bottom by spreading it with your fingers if needed.
Then pour the Cheese Custard filling over the dough. Add berries or other fruit if you like. Bake for 30 minutes.
Take out of the oven and let cool off completely. Then cut the cake with a wet knife. Top with powdered sugar. Enjoy!
The Meringue topping (Snow):
While the cake is baking, prepare the meringue, which in Slovak is called snow (sneh). Add 10 tablespoons of powdered sugar to the 10 egg whites. Beat or use a blender until you get stiff peaks.
Take the cake out after about 30 minutes and top with the egg white “snow”. Bake for additional 15 minutes until the top turns brown. |
This recipe for Farmers Cheese Cakes (Tvarohové Rezy) is from