When you crave an honest, nostalgic, and truly unforgettable dessert that tastes like the best treats from a top pastry shop, ordinary sheet cakes simply won’t do. Forget boring pastries – this homemade Povidloň made from thin choux pastry baked on a tray, a generous layer of plum jam with rum, rich quark cream with whipped topping, and a pre-cut top layer is the absolute best, and it will be gone from the table in no time.
The secret to success lies in perfectly preparing the choux pastry, using block quark wrapped in foil, and smartly pre-cutting the top layer so the cream doesn’t ooze out when serving.
What you’ll need for 2 large baking trays (approx. 38 x 25 cm):
For the choux pastry:
- Water: 500 ml
- Plain flour: 200 g
- Fat (butter or margarine): 100 g
- Eggs: 5 medium
- Pinch of salt: to balance the flavor
For the rich quark cream:
- Plant-based whipping cream: 750 ml (holds its shape and stability better)
- Semi-fat quark: 750 g (only block/foil-wrapped, not from a tub)
- Vanilla sugar: 3 packets
For finishing and serving:
- Plum jam: 1 jar (if too thick, mix with a little rum or water)
- Powdered sugar: for final dusting
Step-by-step preparation instructions:
1. Preparing the choux pastry: Pour the water into a wide pot, add the fat and a pinch of salt. Bring to a boil. Once the fat has completely melted, add all the flour at once. Stir vigorously and quickly to “cook” the dough over low heat until it is perfectly smooth, doesn’t stick to the sides of the pot, and a thin white film starts to form on the bottom (this takes about 3 minutes). Transfer the resulting dough ball to a bowl and let it cool slightly.
2. Incorporating eggs and baking on the tray: Gradually beat the eggs into the lukewarm dough one at a time—always wait until the previous egg is fully incorporated before adding the next. Grease two trays thoroughly. Divide the dough in half and spread it evenly in a thin layer over both trays using a spatula or knife. Bake in a preheated oven at 200°C for about 10 to 15 minutes until golden. Important note: Never open the oven door during baking, or the choux pastry will collapse!
3. Preparing the silky quark cream: Whip the chilled plant-based cream in a clean bowl until stiff. Add the vanilla sugar and gradually beat in the block quark. You’ll get an incredibly thick, fluffy, and silky cream that holds its shape.
4. Assembling the Povidloň: Spread a continuous layer of fragrant plum jam over the first baked and completely cooled sheet of choux pastry. Evenly spread all the prepared quark cream over the jam. Carefully cut the second pastry sheet into neat squares on a cutting board (according to the size of portions you want), then place them closely together over the quark layer.
5. Chilling and serving: Dust the finished dessert with powdered sugar and refrigerate for at least 2 hours. Thanks to the pre-cut top layer, the cream won’t get squished or ooze out when slicing and serving.
Practical kitchen tips for the best result:
- Adjusting the jam with rum: If the jam is too thick to spread, gently warm it in a saucepan with a little rum or water—it will spread beautifully and add a nice kick to the dessert.
- Only use block quark: Always use foil-wrapped block quark, not the tub variety. Tub quark contains too much whey and water, which would prevent the cream from holding its shape.
- Hot oven start: Choux pastry needs a high temperature right from the start. Make sure your oven is properly preheated to 200°C so the dough rises quickly and forms its characteristic structure.
Enjoy!
