Soft yeast dough, delicate quark filling, and fragrant grated gingerbread create a pleasant combination of flavors and textures. Pajerský cake is prepared in four separate pieces, each with golden edges and a generously filled center.
The base is a well-kneaded dough with milk, egg, rum, and a blend of fats. The filling is lightened with whipped egg whites, spread onto rolled-out dough balls, and the edges are folded to form a square shape. The hot cakes are finished with gingerbread, butter, and rum.
What You’ll Need
For the yeast dough:
- 250 g semi-coarse flour,
- 250 g plain flour,
- 20 g fresh baker’s yeast,
- salt,
- 250 ml lukewarm milk,
- 1 egg,
- 100 g granulated sugar,
- 1 packet vanilla sugar,
- 2 tablespoons rum,
- 125 g mixture of butter, Hera, and lard.
For the quark filling:
- 1 kg block quark,
- 2 eggs,
- sugar to taste,
- vanilla sugar.
For brushing and finishing:
- 1 egg for brushing,
- 125 g grated gingerbread,
- 100 g melted butter for pouring,
- rum for brushing the edges,
- powdered sugar for dusting at the end.
The original recipe does not specify the exact amount of salt, sugar, and vanilla sugar in the filling, the rum for brushing, or the powdered sugar, so adjust these to your taste.
Step-by-Step Preparation:
1. Making the starter: Sift both types of flour into a bowl and mix with salt. Make a well in the center, crumble in the fresh yeast, sprinkle with some of the sugar, and pour in a little lukewarm milk. Let the starter rise.
2. Preparing the dough: Add the remaining milk, egg, granulated and vanilla sugar, rum, and the mixture of butter, Hera, and lard to the risen starter. Knead thoroughly until a cohesive yeast dough forms.
3. Proofing: Let the kneaded dough rise. The original recipe does not specify the exact proofing time, so go by the dough’s volume and continue when it has visibly risen.
4. Preparing the filling: Separate the eggs for the filling into yolks and whites. Mix the quark with the yolks, sugar to taste, and vanilla sugar. Whip the egg whites into stiff peaks and gently fold them into the quark mixture to keep it light.
5. Dividing the dough: Turn the risen dough out onto a lightly floured surface and divide it into four equal parts. Shape each part into a ball to make it easier to roll out each cake.
6. Shaping the cakes: Roll each ball into a round shape and carefully transfer it onto a baking tray lined with parchment paper. Spread the quark filling, leaving a free edge about 1 to 1.5 cm wide all around.
7. Folding the edges: Fold the rounded edges of the dough towards the center so that the round base becomes a square. Prepare all four cakes in the same way and brush the edges with beaten egg.
8. Baking: Place the cakes in an oven preheated to 200°C and bake until golden. The original recipe does not specify the exact baking time, so watch the color of the edges and the overall appearance of the dough.
9. Buttery finish: While still hot, sprinkle the quark part of the cakes with finely grated gingerbread. Brush the edges with butter mixed with rum and generously pour melted butter over the gingerbread layer.
10. Cooling and serving: Let the finished cakes cool so the quark filling sets and is easy to slice. Before serving, dust them with powdered sugar as in the original recipe.
How to Properly Shape Pajerský Cakes
Transfer the rolled-out dough to the baking tray before filling, as it would be difficult to move with the quark layer on top. Leaving a 1 to 1.5 cm wide free edge allows you to fold the dough easily and keeps the filling in the center.
Fold each side evenly towards the center. This gives each cake its typical square shape and ensures the edges brown evenly during baking.
Why Add Gingerbread Only After Baking
Finely grated gingerbread is sprinkled on the quark part immediately after removing the cakes from the oven. Pouring melted butter over it softens the gingerbread, helps it adhere to the filling, and enhances its aroma.
Final Tip
Let the cakes cool completely before slicing. The filling will be firmer and the portions will hold their shape better. Add powdered sugar only at the end so it remains visible on the surface.
