Lavish Coconut & Vegan Quark Cake (Potratna potica s kokosom)

Lavish Coconut & Vegan Quark Cake (Potratna potica s kokosom)

A luxurious vegan take on the traditional Slovenian 'Potratna Potica' (Extravagant Potica). This show-stopping dessert features alternating layers of chocolate and vanilla sponge cakes, coconut filling, and creamy tofu 'quark' filling, all wrapped in a tender yeast dough. While it requires some time and effort to prepare, the result is a spectacular special-occasion dessert that improves with flavor as it rests.

Sponge Cakes Instructions

  1. Prepare and bake the chocolate sheet cake according to its recipe. Make sure it matches the size of your baking pan (30x11cm).
  2. Prepare and bake the vanilla sheet cake according to its recipe, using half the amount. Again, ensure it matches your baking pan size.
  3. Allow both cakes to cool completely, then cut the chocolate cake in half, so you get two equal layers.

Coconut Filling Instructions

  1. In a large bowl, combine the shredded coconut, sugar, and vanilla sugar.
  2. Warm the oat milk slightly and pour it over the coconut mixture.
  3. Add the rum and vegan sour cream to the mixture.
  4. Mix thoroughly until you have a smooth, spreadable consistency. If the mixture is too dry, add a little more warm oat milk.
  5. Divide the filling into two equal portions and set aside.

Vegan Quark Filling Instructions

  1. Press the tofu to remove excess moisture, then crumble it into a food processor.
  2. Add the vegan sour cream, sugar, vanilla sugar, vanilla pudding powder, lemon juice, and salt to the food processor.
  3. Process until completely smooth and creamy, scraping down the sides as needed.
  4. Divide the mixture into two equal portions and set aside.

Dough Instructions

  1. Prepare one recipe of vegan rolls dough according to your recipe.
  2. Allow the dough to rise until doubled in size, about 45 minutes.
  3. On a well-floured surface, roll out the dough to a rectangle approximately twice the size of your baking pan (30x11cm) and about 2-3mm thick.
  4. The dough should be large enough to line the bottom of the pan and have excess hanging over the sides that will later fold over the top.

Assembly and Baking Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Thoroughly grease your 30x11cm baking pan with vegan butter and dust with all-purpose flour.
  3. Place the rolled dough in the prepared baking pan, allowing the excess to hang over the edges.
  4. Layer the ingredients in the following order (from bottom to top):
  5. 1. First portion of coconut filling (spread evenly)
  6. 2. Chocolate sponge cake
  7. 3. First portion of vegan quark filling (spread evenly)
  8. 4. Vanilla sponge cake
  9. 5. Second portion of vegan quark filling (spread evenly)
  10. 6. Chocolate sponge cake
  11. 7. Second portion of coconut filling (spread evenly)
  12. After adding all layers, fold the overhanging dough back over the top of the cake to cover it completely.
  13. Use a fork to prick several holes in the top layer of dough.
  14. Brush the top with plant milk to help it brown nicely.
  15. Bake on the lower rack of your oven for approximately 30 minutes, or until the top dough layer turns golden brown.
  16. After removing from the oven, let the cake rest in its pan for 15 minutes, then carefully flip it onto a wooden board.
  17. Cover with a clean kitchen towel and let it cool completely overnight.
  18. Once fully cooled, dust with powdered sugar and cut into slices to serve.

Notes

  • This cake doesn't need to bake for a long time since all the sponge cakes are already baked. The baking is mainly to cook the yeasted dough layers.
  • The cake is designed for a 30x11cm baking pan, which is the traditional size for Slovenian potica.
  • Store this cake in a cool place or refrigerator. It actually improves in flavor after the first day as the layers meld together.
  • For a special touch, you can add a tablespoon of orange zest to the coconut filling.
  • The original non-vegan version of this Slovenian speciality is called 'Potratna Potica,' which roughly translates to 'Extravagant Potica' - a nod to the lavish amount of ingredients used.
  • This cake freezes well. Cut into individual portions before freezing for easier defrosting.
  • Firm tofu works best for the vegan quark filling, as it creates a texture similar to traditional quark cheese.
  • Make sure all your cake layers and fillings are completely cool before assembly to prevent melting.