Banitsa cake with feta (Bulgaria)
by cakes ()
Preparation
Preparing the mixture
• Sprinkle the flour onto the work surface and create a small well in the middle
• Add the salt and oil
• Add some lukewarm water and knead into a dough
• Continue to add lukewarm water until the dough is no longer absorbent
• Dough should be neither too firm nor too soft
• Knead the dough in all directions until it is soft and small bubbles appear
• Leave the dough to stand for approx. 25 minutes
Rolling out the dough into individual sheets
• Take a small amount of dough and form three balls
• Brush with melted butter and stick back together
• Roll out the balls in all directions using a rolling pin
• Keep turning the dough as it is being rolled
• To prevent the dough from sticking to the work surface or the rolling pin, use generous amounts of flour
• Once the first sheet is slightly larger, wrap this around the rolling pin and roll again, this time with the other side facing outwards
• Use more flour if necessary
• The dough can also be made thinner/stretched out by hand whilst being rolled
• The dough should be as thin as possible and evenly rolled
• With the rest of the dough, make further sheets using the same method
Filling (savoury variety)
• Mix the eggs with the crumbled cheese and the yoghurt
• Lay out the dough sheets on kitchen paper or a tea towel and brush with melted butter
• Spread the cheese and yoghurt filling evenly over the sheets
• Roll up each sheet using the kitchen paper or tea towel
• Arrange the rolled sheets into a spiral in the greased baking tray
• Back at a moderate heat (150 – 180 °C)
• The cake is ready when the spiral is golden brown
Ingredients
For the mixture
· 1.5 kg finely sieved flour
· a little salt (to taste)
· 1-2 tablespoons oil
For the filling
· 500 g feta cheese
· 2-3 tablespoons yoghurt
· 3-4 eggs
· 300 g butter
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