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Kolacz Weselny (Sculpture Cake)

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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 cut-outs of ducks arranged flat on the top.







Trans-fat Free, Low Sodium


teaspoons yeast, active dry
2 packages
1 cup sugar
plus 1 tablespoon
¼ cup water
1 cup butter, unsalted
or margarine, room-temperature
2 large eggs
2 cups milk
cups flour, all-purpose
1 pinch salt
1 x milk
Cheese filling
2 pounds cottage cheese
dry, or 4 cups farmer's old-fashioned white cheese
4 each egg yolks
2 cups sugar
1 tablespoon vanilla sugar
or vanilla plus sugar
* not incl. in nutrient facts


Prepare cheese filling:

With a grinder or food processor, process cheese.

Do not purée 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.

Set aside.


In a small bowl, dissolve yeast and 1 tablespoon sugar in ¼ 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℉ (180℃).

Grease side and bottom of a 10 inch springform pan.

Divide dough into thirds.

Using your hands, gently press ⅓ of dough evenly over bottom and side of pan.

Evenly spread cheese filling over dough-lined pan.

On a lightly floured surface, roll out another ⅓ 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 ⅓ 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.

First published: last updated: 2015-10-09



Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 23028% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 113mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

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