Potratna potica (Cake with walnuts and curd cheese)


Potratna potica (Eng. “wasteful potica”) is one of the more recent and tasty variants of Slovene poticas, which are traditional, rolled-up cakes with a filling. Some also call it “the better potica” and you can also hear statements like “the queen of all poticas”. As far as the procedure and the time needed for preparation are concerned, it is one of the most demanding. Its preparation can be a special challenge, but the looks and the taste of a baked potica will make it all worthwhile.

An anecdote about potratna potica

A housewife from Cerkno gave the recipe and the procedures for preparing potratna potica to a housewife in Ljubljana, who asked her for it. The Ljubljanian housewife followed the recipe, made the dough, the layers and the fillings, but put all these things in the baking plate one after another and put everything into the oven at the same time. When the potica was baked, it seemed to her that it does not look exactly like the potica that her friend makes. She called her on the phone to get her opinion and explained the procedures and then they both laughed heartily. The innovative potica was just as tasty and next time the real one was baked successfully as well!

The moral: the instructions for the procedure were not explicit enough. For a skilled housewife they are obvious, but for those preparing the cake for the first time they are essential!


Biscuit dough (ingredients for one layer of biscuit dough):

  • 3 eggs
  • 200 g sugar
  • 200 g flour
  • 1 baking powder
  • 1 vanilla sugar
  • 1 dl milk
  • 1 dl oil
  • Cocoa (for the dark dough only)

Yeast dough:

  • 1/2 kg flour
  • 1 block of fresh yeast
  • 2.5 dl milk
  • 2 egg yolks
  • 80 g sugar
  • 80 g butter or margarine
  • a pinch of salt
  • 1 vanilla sugar
  • 2 tablespoons rum

Walnut filling:

  • 400 – 600 g walnuts
  • 1.5 to 2 dl hot milk
  • 100 g sugar
  • 2 spoons rum
  • 1 lemon peel
  • 2 egg whites

Curd cheese filling:

  • 1/2 curd cheese
  • 1 egg
  • sugar to taste
  • 1 dl sour cream

The procedure for making potratna potica

Biscuit dough:

The potratna potica is made of a light and a dark or brown biscuit dough layer. To make the light dough mix the eggs, sugar, milk, and vanilla sugar in a bowl. Beat for up to ten minutes and then add flour, oil, and baking powder into the mix and stir gently. Pour the ready mixture into a greased baking plate and bake for 10 minutes at 180 °C. The biscuit dough should be of a nice golden color. Use the same ingredients to make the dark biscuit layer, but add cocoa as well.

Yeast dough:

Add the following ingredients into the bowl: flour, a pinch of salt, and the risen leavener. Pour warm milk over the flour, into which you have melted butter, and add the mixture with eggs, sugar, rum, and vanilla sugar. Knead the dough and let it rise. Prepare the fillings in the meantime.

Curd cheese filling:

Stir 1/2 kg of curd cheese, one egg, and 1 dl sour cream in a bowl, and add sugar to taste.

Walnut filling:

Put 400-600 g ground walnuts in a bowl, blanch the walnuts with boiled milk, add sugar, lemon peel, rum, and cinnamon. Then fold in two egg whites beaten until white and fluffy.

According to the recipe of Štefka Kejžar, Košenija farm (Slov. Kmetija Košenija), Gorenji Novaki 8, 5282 Cerkno, complementary activity on a farm – baking bread and pastry.