The classic dessert for Christmas dinner is a pastry called ‘bejgli,’ made with walnuts, poppy seeds, or more recently, chestnuts or even pistachios. There is an anachronistic contrast between those who like nut and poppy seed fillings. A good way of resolving this is the fächertorte, also known as flódni.
This multi-layered cake combines the two classic fillings of the bejgli with a layer of apple and a layer of plum.
The flódni is originally a festive specialty of Ashkenazi cuisine and is known by several versions. The different versions differ in the type of pastry and the order of the layers. The ‘ancient’ versions are more strudel-like, while the modern ones are made with shortcrust-like pastry.
Due to the time-consuming nature of the cake, it is best made in two batches. First the different fillings, then the dough, which you can bake at the same time.
For the fillings you need:
Via Facebook / Bebe Piskóta
Make a syrup with the spices and sugar from the white wine and mix with the walnuts and poppy seeds. To the walnuts add raisins soaked in rum, vanilla extract, and grated orange peel; to the poppy seeds add lemon zest and a few spoonfuls of plum jam loosened with Port wine. The filling should be easy to spread and creamy.
Peel and cut the apples into small cubes. Sprinkle with a little sugar, cinnamon, and add lemon juice to balance the sweetness. Add the starch so the apples are not too moist.
While the fillings are resting, prepare the dough, which is
Roll the dough into sheets the size of the baking pan. Butter and flour the pan, place the first sheet, prick and bake at 180° C until pale brown. Add the walnut filling, the next pastry sheet, the poppy seed filling and bake again. Repeat the layering until the pastry sheets are used up. Cover the last layer with the plum jam and brush with egg wash. Bake for 25-30 minutes until done.
Leave the finished cake to rest for 24 hours, then cut into slices.
Featured Image: Facebook / Rinoscky