---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Cheese/eggs, Desserts
       Yield: 1 servings
       2    (1/4 oz) pkgs, active dry
            -yeast ( 2Tbsp)
       1 c  Plus 1 Tbsp sugar
     1/4 c  Warm water
       1 c  Unsalted butter or
            -margarine, room temperature
       2    Eggs
       1 pt Warm milk (2 cups)
   6 1/2 c  All purpose flour
       1 pn Of salt
            Cheese Filling:
       2 lb Dry cottage cheese or
            -farmer’s old-fashioned
            -white cheese (4cups)
       4    Egg yolks
       2 c  Granulated sugar
       1 tb Vanilla Sugar (or vanilla
            -plus sugar)
   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 cutouts of ducks arranged flat on
   the top.
   Prepare Cheese Filling; set aside.  In a small bowl,
   dissolve yeast and 1 Tbsp sugar in 1/4 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 F.  Grease side and bottom of a 10
   inch springform pan.  Divide dough into thirds.  Using
   your hands, gently press 1/3 of dough evenly over
   bottom and side of pan.  Evenly spread Cheese Filling
   over doughlined pan.  On a lightly floured surface,
   roll out another 1/3 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 1/3 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.
   Cheese Filling:  With a grinder or food processor,
   process cheese.  Do not puree 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.
   Source: HP Books, Polish Cooking by Marianna Olszewska
   Heberle posted by Linda Davis