Apricot Cake (Marhuľový Koláč)
Dough: 350g all purpose flour, 1 packet yeast, 2 yolks, 2 tablespoons powdered sugar, salt, 30g butter, 250mL milk
Topping: 100g flour, 100g powdered sugar, 50g butter
Filling: farmer’s cheese, sugar
Here is another deliciously-looking recipe Ala sent in. It’s for an apricot cake, marhuľový koláč. You start it by making the same dough used to make poppy rolls.
Then roll the dough out to the size of your baking pan. Top with sweetened farmer’s cheese.
Top with apricots and the topping made out of flour.
Finally bake at 350F for about 30 minutes. Enjoy!
ymmy!!!!! I have to try it. Thanks Lubos
Is it just me or my imagination that apricots I buy in the US (and it really does not make difference if they are organic or just generic) don’t have that strong apricote taste I was used to in Slovakia?
It’s simply not the same (at least not for me) and it spoils a lot of meals or cakes recipes that call for apricot
The apricots that you buy in grocery store are small and tasteless they are picked to green try getting some at a farmers market and look for an old variety called tilton its a bigger apricot with a strong apricot flavor
Miro, apricots have no taste almost in any country…we tried some this holidays in Slovakia and Switzerland and all of them have nothing in common with the ones I remember from my childhood: size of kids fist, beautiful orange-red colour and sweet smell of sunny days in a garden…one of the farmers I met in Switzerland told me, that there is a slight chance to win some taste and sweet smell by letting them for 2-3 days on a sunny place…same with tomatoes and never keep them in the fridge as they loose the taste completely…have tried and it did work a bit, better for tomatoes 🙂
Sisa, I have the same experience. I think it has something to do with delivery channels in today’s world. It’s more important to the industry to preserve the fruit before it’s bought by the customer, than to preserve the taste.. Fruit and vegies are harvested before they are fully ripe, thus loss of taste. In old days, you picked it up from a tree, or bought it in local market. That reminds me to go to farmers market on weekend to see what’s there. Yep, trying to finish the process by letting fruit or vegies on sun works on some fruits but not so well on others.
Also, there is a basic rule, don’t put fruits into refrigerator, let it sit in open. Of course in that case you better use or eat it before it goes bad.
Thanks so much for sharing all these recipes! I’m a Brit living in Slovakia and I decided it was time to try cooking some traditional cuisine, so it’s great to have English-language versions of Slovak recipes. This is the first one I’ve tried and it turned out really well! Oh and I made far too much dough, so I’ll just have to use it up by making another type of Slovak cake soon 🙂
Hi! We have visited Slovakia often as my brother married a Slovak girl and lives there. My daughter loves this cake when we are there and I want to make it for her, but we don’t have ‘farmers cheese’ here in Scotland – can you tell me what it is or if you know of an equivalent? Is it like mascarpone? Thank you 🙂
This is a lot like a cake my Slovak grandma used to make for us except that she used plums instead of apricots. The “farmers cheese” topping that she used was more like ricotta or cottage cheese rather than mascarpone.