My motherβs family emigrated from Croatia before 1920. Grandma Rapinac was an amazing baker. When she visited from Minnesota our house would fill with the comforting scent of freshly baked bread. My Mother was a great cook, but bread wasnβt her forte. However every Christmas sheβd spend a long day preparing Potica, a sweet, rolled strudel, from a recipe in her Croatian Womens Club Cookbook. As I got older Potica became more precious to have each Christmas. With my Motherβs passing I tried to continue the tradition but somehow a new tradition emerged – creating a Cherpumple.
How did Mom do Potica by herself? Thereβs sweet, yeasty dough that rises several times. Sheβd always make a double recipe, so the strenuous mixing and pounding mustβve been tiring. There were pounds of dates to slice and pit, walnuts to chop, eggs to break, measuring and mixing spices, timing and waiting. Just putting the massive rolls, that she snaked into the largest baking pan that could fit into the oven, was a skill that I still marvel at.
For the first few years since her passing, Iβd call my sisters-in-law and weβd meet at one of our houses for a day of baking. This year I just couldnβt muster the energy or the troops. A new recipe was called for. I didnβt know when my cousin Fran sent a video with Charles Phoenix making Cherpumple but it somehow fit the need perfectly.
Iβve never been an especially timid baker. Given a special occasion, Iβd rather try a new recipe than something tried and true β to mixed results. Still, I decided that the kitsch and craziness of constructing a βmonster pie-cakeβ would be fun and the perfect thing to bring to my partnerβs family Christmas dinner.
You must know too that I donβt do prepared foods often. Iβll open an occasional can or bottle but prefer simple, freshly cooked fare, so that made the Cherpumple a different kind of challenge. Following Charles Phoenixβs lead, I purchased three frozen Sara Lee pies: Cherry, Pumpkin and Apple. I bought Duncan Hines Yellow and Spice cake mixes, since Betty Crocker brands werenβt available at the local grocery emporium.
The next task was simply baking the pies. I borrowed a cake pan and bought two new ones. Once the pies were cooling, I mixed the Yellow batter. Setting a pie into a cake pan without having it collapse in your hands was the first major challenge. About a cup of batter went into the generously greased pan (and sorry Charles, I just couldnβt bring myself to get Pam. Grape-seed Oil worked just fine along with a layer of parchment paper) One, two, three and tilt. It worked. Soon all three pie/cake layers were baked to golden deliciousness and ready for transport.
It would be impossible to move a finished Cherpumple without it sliding into a gooey mess. Once stacked, the βmonster’ stands pretty precariously and YouTube is flush with pictures ofΒ failures. We packed the separate layers in boxes and carefully set them onto the floor of the back seat for our two hour drive to Riverside.
All was well through an early dinner. After scattered naps, watching ‘Home Alone’ and playing word games, we had room for desert and the final challenge ensued. It was really a performance, as I slathered each layer top with frosting, said a silent prayer and tilted each disk onto the cake plate. The stacking was successful! Frosting blended the ridges of the layers and soon the cake was ready to slice.
Then the fun part!
Soon we were serving huge slices of cake/pie/cake/pie/cake/pie/cake onto wide dinner plates. Hardly anyone could finish but it was all worth it, even when the remaining half of the cake crumpled onto the table. I was happy and tickled to have tried the whole thing.
Next year I hope to be in my own home hosting Christmas dinner. I think it’ll be time to bring back Momβs Potica. Cherpumple – will I do it again? Probably not, unless there are requests, but I confess to wanting to see what Chef Phoenix comes up with next year.
Β
What a crazy and interesting pie/cake! It looks so fun to make!
Thanks, Joe, The Cherpumple was a lark. Most fall over. Mine slid eventually into a mass in the middle of the tray!! Everyone was so stuffed by the time it was served that the show of slicing was the best part!
I love holiday baking and cooking traditions. It’s great to learn more abut yours and how you found the right one π Closest thing is we do Paella for Christmas dinner every year.
A true Paella is an artform. How wonderful to have that as a tradition. With my seafood provider in house we need to start that tradition too! Happy New Year.
What an interesting article. I love to cook too! Just keep the hopes and spirit alive! cheers xx
My cooking ‘bug’ is pretty quiet until the holidays usually!!
Wow, these would certainly be daunting tasks for me. The outcome looks delicious though! Now I want some cake. Thanks for “sharing” π
It’s taken several tries to get the Potica right and the Cherpumple – well, that idea is retired for now. Fun though.
Both of the dishes sounds great! Is the potica something traditional for Croatia – as in you can find it at many places? Or was it just traditional for your family? I would love to try it when visiting Croatia if it could be easily found, because it looks so yummy! Congrats on creating new traditions and trying new things π
Not just a Croatian recipe! Walnut rolls are popular in many countries across Eastern Europe.
I’ve never heard of a cherpumple. Before Charles Phoenix’s explanation, I thought it might also be an old Croatian recipe π Your story about your roots was really heartwarming, made me think about my family and traditions. Thanks for sharing.
Glad you liked it, Mar. I’m a sucker for trying odd recipes! The Potica though is all about re-kindling my mother’s memory and carrying on a tradition.
Strudel with dates & walnuts? Potica sounds like something I’d love because I just love dates and can’t have enough of it. Not too sure about cherpumple however. Looking at the photo, I think it’s something I can finish – I’m a sucker for cakes & pies (so I don’t really care if it’s cake/pie/cake/pie/cake/pie :)) – just not too sure about the pumpkin part. Anyways, it makes me wonder if you went back to potica since then or you’ve been trying new recipes over the years?
I made two Cherpumples and then the thrill was gone! It’s over the top. Potica is something you can enjoy for days to come. If there’s enough I freeze slices to warm and enjoy throughout the year!
It doesn’t seem that easy to make it but it looks so delicious. Anyway, I do agree that keeping your mums tradition next year is a must. I try to do that with my grandmas recipes,
So glad to hear you try to keep the traditions going too. It makes holidays special doesn’t it?
Wow it looks to amazing! I’ve never tried this….. but now I have to.
Hahah, you should send some of that over my way, looks delicious!
Sorry. Scarfed up by family and friends!
Three pies inside a thick, creamy frosting. What’s not to love!?
It’s nice to see you carrying on a family tradition. Cherpumple is a new to me food. I’m full of Norwegian heritage, so lutefisk and lefse are common to me. This looks gooey and delicious!
You hit right – very gooey and delicious.
I admit to sometimes feeling a loss re: the things my mother made — from scratch — that I’ll never make. And yet something of her spirit, and cooking, was infused in me. Like you, I do the best I can to keep that spirit alive. Just saying the word, Cherpumple, brings a smile to my face.