Tuesday, August 21, 2007

Zagorska bućnica (Buchniza, pumpkin cake)

Needed time: 45 minutes
Served: as a starter or the main dish

Ingredients (for 4 persons and 31 × 23 cm loaf pan):

Dought (pastry):

  • 15 dag flour

  • 1 tablespoon sunflower oil

  • a bit of salt

  • water 100 ml


  • 30 dag cottage cheese

  • 30 dag grated zucchini

  • 1 teaspoon salt

  • 1 egg

  • 2 tablespoons sugar

  • 100 ml sour cream

  • 1 slice of white bread dipped in 100 ml milk


  • 100 ml sour cream mixed with 100 ml whipped cream


Grate the zucchini, salt them and leave them half an hour aside. When they let the watter out, dry the zucchini (but not totally) and mix with

the cottage cheese, cream, an egg and the crashed bread that was dipped in the milk. Add sugar and salt according to your taste. Mix the ingredients well.

Mold the dought: in the sieved flour add oil, salt and water. Mold the mixture to get the smooth dought. Split the dought in two pieces (one a bit bigger than the other).

Thinner the bigger piece in a flat sheet (35x40 cm) and put it in the loaf pan that was sprinkled with butter.

The sheet should cover the pan totally and exceed a bit.

Put the filling on the dought and cover it with the visible piece of the bigger flat sheet. Thinner the smaller piece of the dought in a flat sheet (25x20 cm) and put it on the filling.

Sprinkle the butter over the dish and pour over the 1.5 dcl of the cream. Preheat the owen to 200 ˚C and bake for 35-40 minutes (until golden brown).

When finished, pour over the remaining cream and add sugar as wished.

Serve warm.

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