We met Leonie Vickers at a Monday Morning Cooking Club Passover cooking demonstration on the North Shore in Sydney, and she was excited to tell us about her family’s kolac. We had never heard of this Czech cake but when she described it as layers of buttery pastry, tart apricots and sweet cheese, all topped with a toasty crumble, we were just as excited. She shared her recipe with us, and we published it in our most recent book, Now for Something Sweet.
This recipe makes a pretty large cake. If you want to make a half size version, make a full quantity of the base pastry (which is hard to halve as it uses one egg) and then place half in the freezer for a rainy day. Make sure you wrap it well. It’s also really important to label it because we know (so well!) that we will not remember what pastry it is in 3 months time! The rest of the ingredients in the recipe can easily be halved and made in a 20 cm square tin.
For a comprehensive guide to our recipes for Shavuot, head to our Shavuot roundup.