Learn to Make a Traditional Ukranian Christmas Cake

Gather the ingredients. The Spruce / Zorica Lakonic Make the poppyseed filling. In a medium bowl, beat egg whites until stiff. The Spruce / Zorica Lakonic Gradually beat in the sugar. The Spruce / Zorica Lakonic Add vanilla or juice and zest if using. The Spruce / Zorica Lakonic Fold in ground poppy seeds. The Spruce / Zorica Lakonic Make the date filling. In a medium bowl, stir together the dates and apricot preserves. The Spruce / Zorica Lakonic Make the walnut filling. In a medium bowl, beat the egg whites until stiff. The Spruce / Zorica Lakonic Gradually beat in the sugar. The Spruce / Zorica Lakonic Add vanilla and fold in the ground walnuts. The Spruce / Zorica Lakonic Assemble the cake. Divide the risen half-recipe of basic sweet yeast dough into four equal pieces. The Spruce / Zorica Lakonic On a lightly floured surface, roll one piece of dough into a thin rectangle as large as you can—anywhere from 13 x 9 inches to 18 x 13 inches—and transfer it to a parchment-lined baking sheet. The Spruce / Zorica Lakonic Spread the poppy seed filling to within 1/2 inch on all sides. The Spruce / Zorica Lakonic Roll the second piece of dough to the same size as the first and place on top of the poppy seed filling. The Spruce / Zorica Lakonic Spread on the date filling, same as before, to within 1/2 inch on all sides. The Spruce / Zorica Lakonic Roll out the third piece of dough to the same size as the first and place on top of the date filling. The Spruce / Zorica Lakonic Spread on the walnut filling, same as before, to within 1/2 inch on all sides. The Spruce / Zorica Lakonic Roll out the final piece of dough about 1 inch larger on all sides than the others. Place on top of the walnut filling, pressing the edges together and turning them under so no filling escapes. The Spruce / Zorica Lakonic Cover with a lint-free towel and let rest in a warm place for 30 minutes. It will only rise a little. The Spruce / Zorica Lakonic Preheat the oven to 350 F. Prick the cake all over with a fork and brush with egg wash. The Spruce / Zorica Lakonic Bake 40 to 50 minutes or until golden brown. If the cake is browning too quickly, cover the top loosely with foil. The Spruce / Zorica Lakonic Remove from oven and cool completely on a wire rack. The Spruce / Zorica Lakonic When cool, wrap in foil and place in the refrigerator. A cold cake makes cutting into squares or diamonds much easier. Some cooks dust the cake with confectioners' sugar. The Spruce / Zorica Lakonic Serve and enjoy! The Spruce / Zorica Lakonic