For a very long time, the most popular and the cheapest savoury cake of the small place called Rude near Samobor. The story goes that during the Middle Ages, German miners took it with them into the underground copper mines. Together with bermet (red aromatic wine made from selected sorts of grapes, wormwood and southern fruit), this cake used to be on the menus of diners in Zagreb.
20 g (1.50 tablespoons) fresh yeast
½ teaspoon sugar
50 ml (1.70 fl oz) milk
400 g (14 oz) soft flour
1 teaspoon salt
3 tablespoons oil
100 g (3.5 oz) sour cream
100 ml (3.40 fl oz) milk
500 g (17.50 oz or 1 lb) fresh cottage cheese
1 teaspoon salt
1 egg white
50 g (1.75 oz) ground walnuts
100 ml (3.40 fl oz) sour cream
Crumble the yeast, add sugar and warm milk. Leave on warm place for about 10 minutes for the yeast to rise. Add salt, yolk and yeast to the flour and then knead the dough, adding milk and sour cream that you previously mixed.
Add salt to the cottage cheese, mix with an egg and additional egg white. In the end stir in the ground walnuts.
Roll the dough to the size double than the baking pan. Transfer half of the dough onto an oiled baking pan. Distribute the stuffing, and then cover with the other half of the pastry. Pinch the edges of the pastry, press and fold them upwards. Spike the dough with a fork and brush with sour cream.
Bake in oven at 180°C (350°F) for 35 minutes. Take out from the oven, cover with a table cloth and let it stand for 15 minutes.
Salty cheese stuffing can also be used without any additions, and instead of ground walnuts you can add spinach, carrot, spring onions or nettle to the cheese.