Krantz Cake

Bread and baked goodsBreakfastSweet Tooth Flair

Nov. 4

I would like to dedicate this recipe to all Jewish people from across the globe, including the many great individuals I've had the pleasure of meeting in Krakow, which is near my hometown. These couple of pictures shown below serve as a wonderful reminder of Kazimierz Area and its rich history. Through the creation and enjoyment of this delicious cake, I hope to honor the strong cultural heritage and culinary traditions of the Jewish community. May this recipe bring joy and connection, as we celebrate and appreciate the diversity and unity of our global Jewish family.

Galicia Jewish Museum

Krantz cake, also known as babka or strucla, is a delicious dessert with a rich history. It originated in Eastern Europe and is loved by Jewish and Polish communities. The cake is made by weaving layers of dough and filling, such as chocolate, quark cheese, poppy seeds or fruit confiture. It has a beautiful appearance and a delightful taste. Krantz cake is enjoyed for breakfast or as a dessert after a meal. It brings happiness and indulgence to those who have the pleasure of trying it. You can embark on a culinary adventure and make your own Krantz cake. It requires patience and love, but the result will impress your loved ones and transport them to dessert heaven. The cake holds a significant meaning in different cultures. For Jewish communities, it represents a long-standing tradition that is cherished and passed down through generations. In Polish culture, it symbolizes the arrival of spring and the joy that comes with it. The dough is filled with delicious ingredients, reflecting the abundance and happiness of the season. The Krantz cake's heritage can be seen in the cultural traditions and the flavors that unite communities.

Krantz Cake

By Zosia Culinary Adventures | Date: November 03, 2023

Preparation Time: 3 hours

Bake Time: 40 minutes

Yield: 2 cakes (8 slices each cake)

Ingredients to make the dough:

500 g all purpose flour or bread flour
20 g fresh yeast
40 g sugar
2 large eggs, room temperature
250 ml milk, lukewarm
50 g melted unsalted butter
pinch of sea salt
egg wash( 1 egg mixed with 1 tsp water)

Ingredients to make the chocolate filling:

250 g semi sweet dark chocolate, grinded to powder
60 g unsalted butter, well chilled and cut up into small pieces
1 tsp pure vanilla

Ingredients to make the cheese filling:

400 g Pressed Cottage Cheese “Twarog” or any other quark cheese
3 tablespoons sugar
1 egg yolk
1 tsp pure vanilla essence

Ingredients to make streusel topping:

1 cup all-purpose flour
1 cup sugar
1/2 cup butter, chilled and cut up into small pieces

Instructions:

Whisk the yeast and 1/2 tsp sugar with small amount of milk until dissolved. Set aside for 2-5 minutes until activated.
Mix remaining milk with melted butter, sugar, salt and eggs. Add flour and the activated yeast. Mix all ingredients well with danish whisk or paddle attachment.
Transfer the dough onto the floured table and knead by hand until smooth.
Place the dough in the gently oiled bowl, cover with a thick tea towel or saran wrap. Let it rest for 2 hours or until doubled in size.
In meantime, prepare one of the fillings. Each filling is forecasted to make two cakes. You can also cut each filling recipe by half and prepare one of each krantz cakes.
For chocolate filling, grind chocolate in the food processor until turns into powder. Add butter and vanilla and combine with chocolate to make crumbles.
For cheese filing, place cheese in food processor and blend it until smooth. Add egg yolk, sugar and vanilla. Mix until well combined.
Once the dough is risen, divide equally into 2 pieces.
Roll each piece on well floured table to form a square that should be 0.5 cm thick. Make sure to lift the dough and apply more flour to prevent sticking.
Sprinkle the half of the chocolate filling. Roll up the dough as you would jelly roll to make a log. Using a pastry cutter, cut the log down the mothe middle lengthwise.
To form a krantz cake, cross one piece over the other, then braid each end to form a spiral shape.
Continue the same with the second piece of the dough.
Transfer each cake into greased parchment lined sheet pan. Cover with thick tea towel and let it rise until 1.5 times its size.
To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture.
Preheat the oven to 350°F or 180° C.
Brush each cake with egg wash and sprinkle with streusel topping.
Bake for 20 minutes, then rotate the pan and bake for another 20 minutes or until the bottom of the cake sounds hollow when knocked.
Cool for an hour before eating.