Yeasted Fancy Cakes

Warm the milk gently until it reaches body temperature (around 110°F), then crumble the walnut-sized piece of cake yeast into the warm milk and stir until dissolved. Let sit for 2-3 minutes to activate.

Measure out the flour and create a well in the center, then pour the activated yeast mixture into the well along with the 4 egg yolks and salt. Mix gently with a fork, gradually incorporating flour from the sides until a shaggy dough begins to form.

Cube the butter (or lard) and add it piece by piece to the dough, kneading thoroughly after each addition until fully incorporated. Continue kneading until the dough becomes smooth and elastic, approximately 8-10 minutes.

Cover the dough with a clean cloth and allow it to rise in a warm place until doubled in volume, approximately 1-1.5 hours.

Combine the ground walnuts and sugar in a small bowl to create the filling mixture, then gently stir in the egg white until well blended.

Preheat the oven to 375°F (190°C). Divide the risen dough into 4 equal portions and gently shape each into a flat round or oval cake about ½ inch thick.

Spread a portion of the walnut-sugar-egg white filling evenly over the top of each cake, leaving a small border around the edges.

Place the filled cakes on a parchment-lined baking sheet and allow them to proof for 15-20 minutes until slightly puffed.

Bake the cakes for 20-25 minutes until golden brown and a toothpick inserted into the thickest part comes out clean.

Remove from the oven and cool on a wire rack for 5-10 minutes before serving.