Typical Kvarner Christmas cake

for 4 ostriches

Doses for the pasta Doses for the filling

1 kg. of flour (+ 100 gr. for the yeast) 5 ounces of shelled and chopped walnuts

4 cubes of brirra yeast 4 egg whites, beaten until stiff

6 ounces of sugar 6 tablespoons of sugar (or mixed with honey)

4 ounces of butter rum or gin, or other liqueur

4 egg yolks + 2 eggs 2 ounces of zibibbe

grated lemon 1 glass of milk

pinch of salt

2 cups milk

Preparation of the pasta

1. Dissolve the yeast in a little warm water

2. Add flour (100 gr.) and then rise in a bowl for about 1 hour

3. Place Point 2 in the center of the work board, surrounded by kg. flour

Add the other ingredients (sugar, butter, etc.) to Step 2, then knead the

everything is fine until it becomes homogeneous and soft

4. Rise again for 1 hour

Preparation of the Filling

Boil the milk in a saucepan with the sugar and pour it over the walnuts, adding the whites and rum

E S E C U T I O N

1. Divide the dough and filling into 4 parts (for the 4 ostriches)

2. Roll out the dough without working it and taking care not to thin it too much

3. Spread the filling with zibibbe and butter flakes on top

4. Roll up, butter the pan, place the ostriches on the pan and rise for half an hour

Before Baking

5. Spread the surface with beaten egg (with a brush)

6. Oven at 180-190 degrees for half an hour