INGREDIENTS

INSTRUCTIONS

This very old recipe is famous for the artistic, decorative sculpture
arranged on top.  The picture in the cookbook has the upper outer edge
circled with a braid of dough and cutouts of ducks arranged flat on
the top.  Prepare Cheese Filling; set aside.  In a small bowl, dissolve
yeast  and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to 10
minutes  until foamy.  Place 1 cup sugar, butter or margarine and eggs
in large bowl. Beat  until pale and fluffy.  Add yeast mixture, 1 pint
milk, 2 cups flour  and salt.  Beat until well blended.  Stir in enough
remaining flour to make a  soft dough.  Turn out dough on a lightly
floured surface. Clean and  grease bowl. Knead dough until smooth and
elastic.  Place dough in  greased bowl, turning to coat all sides.
Cover with a clean damp cloth;let rise in a warm place, free from
drafts, until doubled in bulk. Preheat oven to 350 F. Grease side and
bottom of a 10 inch springform pan. Divide dough into thirds. Using
your hands, gently press 1/3 of dough evenly over bottom and side of
pan. Evenly spread Cheese Filling over doughlined pan. On a lightly
floured surface, roll out another 1/3 of dough to a 10 inch circle.
Place over Cheese Filling. Gently pat with your hands. Using a pastry
brush, lightly brush milk over top of dough.  Cut remaining 1/3 dough
in 4 even pieces. Shape 3 pieces into long ropes.  Braid ropes; apply
to outer edge of cake. Using remaining dough, cut desired figures  with
various cutters of form shapes with your hands. Arrange figures  on top
of dough as desired. Lightly brush with milk. Bake 50 to 60  minutes or
until golden brown. Cool cake in pan 5 minutes on a rack.  Remove pan
side; cool completely on rack. Makes 1 (10 inch) cake.  Cheese Filling:
With a grinder or food processor, process cheese. Do  not puree or over
process.  Place egg yolks, sugar and Vanilla Sugar  in a large bowl.
Beat until pale and creamy, at least 10 minutes. Add  ground cheese, a
little at a time, while beating. Beat until smooth.  Source: HP Books,
Polish Cooking by Marianna Olszewska Heberle posted  by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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