Lavish Walnut & Tofu Layer Cake (Potratna Potica)

Lavish Walnut & Tofu Layer Cake (Potratna Potica)

Traditional Slovenian 'Potratna Potica' reimagined as a vegan masterpiece - a special occasion layered cake combining rich walnut filling, creamy tofu layers, and alternating vanilla and chocolate sponge cakes, all encased in a yeasted dough. This impressive dessert features multiple textures and flavors that marry perfectly for a truly indulgent experience. Perfect for celebrations and holidays when you want to create something extraordinary.

Vanilla Sponge Cake Instructions

  1. Bake two of these cakes according to the recipe.

Chocolate Sponge Cake Instructions

  1. Bake one of these cakes according to the recipe.

Walnut Filling Instructions

  1. In a large bowl, combine the ground walnuts, sugar, and vanilla sugar.
  2. Warm the oat milk slightly and pour it over the walnut mixture.
  3. Add the grated lemon peel, rum, breadcrumbs, and vegan sour cream.
  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.

Tofu 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 (35x25cm) 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 180-200°C (350-390°F).
  2. Thoroughly grease your 35x25cm 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 walnut filling (spread evenly)
  6. 2. First vanilla sponge cake
  7. 3. First portion of tofu filling (spread evenly)
  8. 4. Chocolate sponge cake
  9. 5. Second portion of tofu filling (spread evenly)
  10. 6. Second vanilla sponge cake
  11. 7. Second portion of walnut 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 with the fan on 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, remove the pan if still attached, 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.
  • 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 walnut 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.