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Fire roasted cake 



  • 700 g flour (a mixture of 350 g soft/all-purpose flour and 350 g hard flour),
  • 30 g yeast,
  • 3 dl milk,
  • 1 egg,
  • 2 tbsp sugar,
  • ½ dl oil,
  • 1 ½ tsp salt.



Prepare the yeast starter: put the yeast in a bowl, add three tablespoons of lukewarm milk, a teaspoon of flour and a teaspoon of sugar, stir and leave to rise.
Sift the flour into a bowl and sprinkle salt around the edges. Make a well in the centre into which you pour the rising yeast and all the other ingredients. Knead the sourdough. Knead the dough until it is smooth and pliable and does not stick to your hands or the bowl. You can use an electric mixer to help you and complete the kneading process by hand at the end.
Cover the kneaded dough and leave it to rest in a warm place until the dough has doubled in volume (about one hour), then knead it well.
Roll out the risen dough, top it with the filling, shape it and then place it in a cold oven at 1600 C. When it starts to colour slightly, brush it with an egg wash and fill it with the rest of the topping. If necessary, protect it with aluminium foil during baking. Bake for about an hour. 

Ingredients / semolina base:

  • 2 dl milk,
  • a pinch of salt,
  • 1 tsp butter or margarine,
  • 50 g instant semolina flour,
  • a dash of sweet cream.



Bring the milk to the boil in a medium-sized saucepan with the butter and a pinch of salt. When the milk boils, lower the heat slightly and stir in the wheat semolina. Stir well with a hand whisk to prevent the semolina from clumping together. Cook, stirring occasionally, on a low heat for about 10 minutes. At the end of cooking, add a dash of sweet cream and leave the mixture to cool. Stir the raw egg into the lukewarm mixture.

Ingredients / apple filling:

  • 1 kg apples,
  • powdered cinnamon,
  • 3 tbsp granulated sugar,
  • 1 vanilla sugar,
  • 1 fresh strained lemon juice



Peel and grate the apples. Add the lemon juice, powdered cinnamon, vanilla sugar and sugar. A handful of ground walnuts to sprinkle (for sprinkling over the apple filling/baking preparations).


Ingredients / cottage cheese filling: 

  • ½ kg high-fat cottage cheese
  • 3 tbsp sugar 1 vanilla sugar
  • 1 ½ dl sour cream



Mash the cottage cheese and add all the ingredients according to the recipe.


Ingredients / topping:

  • 2 dl sweet cream,
  • 2 dl sour cream,
  • 2 eggs.

Mix all ingredients together.


Final preparation:

Roll out the dough into a circle, place it on a baking tray lined with baking paper. Place the fillings into the centre of the circle. First the semolina base, then the apple filling, sprinkle with the ground walnuts and finally add the cottage cheese filling. Fold the dough in a neat circle and place it in the oven at 160 C.

After approximately 15 minutes, remove the Fire Roasted Cake from the oven, brush it with an egg wash and fill it with the topping in the centre.

The baked pastry can be served only after it has cooled slightly.