5 sweet recipes for real Wallachian cakes! Taste a piece of Moravia

Classic recipes for frgál with the most delicious fillings made from quality ingredients.

There is nothing better than starting the day sweetly, and with these delicious cakes, you will shine right from the morning.

What kind of cake warms your heart?

Wallachian cottage cheese fritters

The perfectly flavored cheese filling in this pie will make your day instantly better.

What will we need

For the dough

• 500 g plain flour
• 2 egg yolks
• 80 g of powdered sugar
• 250 ml of milk
• 40 g of yeast
• 50 ml of oil
• 125 g Games
• Lemon peel

For smearing

• Eggs (beaten)
• 100 ml of milk
• 50 g of butter (warmed)
• 15 g of vanilla sugar
• Rum (to taste)

For filling

• 1 kg of cottage cheese
• 240 g of powdered sugar
• 100 g of vanilla sugar
• 4 egg yolks
• 150 g of raisins
• 1 dl of rum
• 50 g of vanilla pudding
• 2 tablespoons of lemon zest
• Nutmeg (grated)

Method

• Preheat the oven to 200 degrees
• For the dough, crumble the yeast into a small bowl, add a little flour and sugar
• Pour a little warm milk over the yeast
• Place the bowl in a warm place and let the yeast rise
• In the meantime, prepare the sifted plain flour, eggs, salt, sugar, lemon zest, softened Hera and lukewarm milk in a large bowl
• When the yeast is ready, pour it into the flour mixture
• We will start working the dough
• When the dough is ready, cover it with a towel and store it in a warm place
• Let the dough rise like this for at least an hour
• In the meantime, we will prepare the cottage cheese filling
• For this, we mix all the ingredients in a large bowl and make a creamy and smooth filling
• When the dough has risen, divide it into approximately two equally sized parts
• We then roll these into the shape of a large cake with an edge of about a centimeter
• Add approximately 400 g of the prepared filling to each cake
• Using a spatula, spread the filling evenly over the entire surface of the cake
• Brush the edges with beaten egg
• Let the cake prepared in this way rise for another 30 minutes and then transfer it to the oven
• Bake until the edges of the cake are golden
• After baking, brush the still warm edges of the frgal with milk
• Finally, mix the warmed butter with vanilla sugar and rum
• Pour the butter mixture over the fritters and serve

Blueberry fudge

If you are suffering from a flood of blueberries from your garden, there is nothing better than baking something sweet, such as this traditional Moravian cake.

What will we need

For the dough

• 250 g semi-coarse flour
• 125 ml milk (lukewarm)
• 75 g of butter
• 20 g of yeast
• 40 g of sugar
• Yolk

For filling

• 300 g of blueberries
• 250 g of cottage cheese
• Yolk
• Vanilla sugar

On a dime

• 80 g butter (softened)
• 100 g of sugar
• 100 g coarse flour

For smearing

• A spoonful of rum
• 50 g butter (melted)

Method

• Preheat the oven to 180 degrees
• Sift flour with a pinch of salt into a bowl
• Make a hole in the flour and pour warm milk into it
• Add powdered yeast and a teaspoon of sugar
• Mix, cover and let the yeast rise in a warm place
• When the yeast is ready, add the remaining sugar, softened butter, egg yolk and make a dough
• The dough must be smooth and not sticky
• Cover the bowl with the dough, transfer it to a warm place and let it rise
• In the meantime, we will prepare the filling, the crumb and the mixture for spreading the frgal
• Mix the melted butter with the rum and set aside
• Beat the cottage cheese with the yolk and vanilla sugar
• Wash, clean and dry the blueberries
• Crumble the softened butter, flour and sugar together into a crumb
• When the dough has risen enough, transfer it to a floured work surface and roll it into a cake shape
• First, we layer the cheese filling on the cake, which we spread evenly with a spatula
• Then add the blueberries and finally sprinkle the frgal with crumbs
• Transfer the cake to the preheated oven and bake for approximately 30 minutes, until the edges are golden
• Spread the prepared mixture of butter and rum around the perimeter of the still-hot frgal

Frgál with pear filling

Perhaps the most interesting thing about this recipe is that its filling is not made from fresh fruit, because the wateriness of pears does not allow it, so dried pears are used.

What will we need

For the dough

• 500 g semi-coarse flour
• 75 g of powdered sugar
• 250 ml of lukewarm milk
• 40 g of yeast
• 125 g of butter
• 2 egg yolks
• Zest of 1 lemon
• 2 tablespoons of granulated sugar
• Pinch of salt
• Eggs (beaten)

For filling

• 450 g of dried pears
• 250 g of powdered sugar
• 2 tablespoons of rum
• A teaspoon of cinnamon
• Vanilla sugar
• Breadcrumbs

On a dime

• 50 g butter (softened)
• 60 g coarse flour
• 60 g of granulated sugar

For smearing

• Egg
• 50 g butter (melted)
• A spoonful of vanilla sugar
• A spoonful of rum
• 3 spoons of milk

Method

• Preheat the oven to 200 degrees
• Sift plain flour with salt into a large bowl
• We create a hole in which we add a teaspoon of sugar, broken yeast and a little lukewarm milk
• Mix together with a fork
• Cover the bowl and let it rest in a warm place
• In 10 minutes, we should have yeast
• When the yeast is ready, add the rest of the sugar, egg yolk, peel, chopped softened butter and milk to the bowl
• Mix the ingredients and we will have a smooth dough
• Cover the bowl again with a towel and let the dough rise for one hour
• In the meantime, prepare the pear filling, crumb and topping
• Grind the dried pears in a food processor
• Then add all the remaining ingredients, including the rum, and mix
• If necessary, add breadcrumbs to thicken the pear filling
• Work the butter, flour and sugar together into a crumb to form a loose mixture
• Mix vanilla sugar, rum, milk for the frosting and set aside
• Lightly work the risen dough on a floured work surface
• We divide it into two buns, which we then roll into a cake shape
• Spread the pear filling over their entire surface, but leave about a centimeter border
• Sprinkle the pear filling with breadcrumbs and brush the edges with a beaten egg
• Then let the fritters rise quietly for a while and transfer them to the preheated oven
• Bake the cakes for about 30 minutes until the edges are golden
• After baking, brush the edges with milk and drizzle the filling with a mixture of milk, vanilla sugar and rum

Moravian walnut frgál

For nut lovers, we also have this special recipe for frgal with nut filling. The amazingly creamy filling combined with the fluffy yeast dough is something you cannot miss in any case.

What will we need

For the dough

• 300 g plain flour
• 200 g coarse flour
• 30 g of yeast
• 125 g butter (melted)
• 150 ml milk (warm)
• 60 g of powdered sugar
• 2 egg yolks
• Pinch of salt

For anointing

• Yolk
• 50 g butter (melted)
• 50 ml of rum

For filling

• 150 ml of cream
• 60 g of sugar
• 220 g of walnuts
• Juice of ½ orange

Method

• Preheat the oven to 180 degrees
• For yeast, mix sugar and 100 g plain flour into warm milk
• Crush the yeast and put the mixture in a warm place and let the yeast rise in the warm place
• When the yeast is ready, add the egg yolks, melted butter, both flours and a pinch of salt
• We make the dough by hand
• The dough should be stiffer but pliable
• We form a bun, which we place in a bowl, which we cover with a towel and leave it to rise in a warm place
• Let the dough rise for at least an hour so that it doubles in size
• In the meantime, we will prepare the nut filling for the frgal
• Pour the cream into a saucepan and heat
• Add sugar and bring the mixture to a boil
• When the sugar is dissolved, sprinkle the ground nuts
• Stir intensively for about 2 minutes until the mixture thickens, then pour in the orange juice and set aside
• Divide the risen dough into two halves
• Roll the dough into a cake shape and transfer it to a baking sheet
• First, brush a centimeter-long edge with egg yolk
• Apply the filling and spread it evenly over the entire surface of the frgal
• Let the cake rest like this for a few more minutes so that it can rise again
• Then put the fritters in the oven and bake for approximately 20 minutes
• Drizzle the finished frgal with a mixture of melted butter and rum while it is still hot

Frgál with plum jam

Are there never enough plums? Then add them to this delicious Wallachian cake and bake it with plum jam. Marmalade and gingerbread is a combination that does not lie.

What will we need

For the dough

• 500 g smooth spelled flour
• 100 g of butter
• 50 g of granulated sugar
• 250 ml of milk
• 20 g of yeast
• 2 egg yolks
• pinch of salt

For filling

• 250 g of jam
• 50 ml of rum
• 40 g gingerbread (minced)
• A teaspoon of gingerbread spice

On a dime

• 110 g coarse flour
• 55 g butter (softened)
• 55 g of granulated sugar
• Pinch of salt

On completion

• 200 g butter (melted)
• Rum
• 50 g gingerbread (grated)

Method

• Preheat the oven to 200 degrees
• In a large bowl, mix the crushed yeast with lukewarm milk and let the yeast rise in the warm
• When the yeast is ready, add the remaining ingredients for the dough
• We will start working the dough, which is smooth and soft
• Cover the bowl with the dough and let it rise in a warm place
• Meanwhile, mix the jam, rum, gingerbread spice and gingerbread for the jam filling
• Mix the filling until it is uniform and smooth
• We mix all the necessary ingredients on a crumb and make a loose mixture
• We divide the risen dough into several parts, which we roll out on a floured surface
• Transfer the dough to a tray lined with baking paper
• Brush the centimeter edges of the cake with melted butter
• Apply and evenly spread the jam filling on the dough prepared in this way
• Sprinkle the whole cake with crumbs
• Before placing the frgal in the oven, let it rise for at least 30 minutes
• Bake the cake in the oven for 8-10 minutes
• Immediately after removing from the oven, drizzle with a mixture of melted butter and rum
• Sprinkle with grated gingerbread and wait until they cool down

There are many recipes for fgály, but what is the secret of the deliciousness and suppleness of these cakes from Moravia? It is especially high-quality raw materials that are really worth investing in, because raw materials are the basis. In the past, duck fat was used, which is why Wallachian cakes tasted so delicious. Nowadays, it is possible to replace these raw materials to a certain extent with quality Hera or classic butter. If you have the opportunity, give preference to homemade eggs over purchased ones and also homemade milk.