Chewy, sponge-like, yet very light and fluffy, with honeycomb tunnels going from the bottom up, this Moldovian dessert is sure to surprise and impress.
Combine dry with oil: In a large mixing bowl mix 2 cups flour, 1 1/2 cups sugar, 1 1/2 tbsp baking soda and 1 cups oil with a mixer until the mixture is well mixed and the flour's coated with oil, about 1-2 minutes.
Add the wet: Now add the 1 cup of buttermilk and 2 ¼ cups milk gradually, whisking after each addition to prevent the batter from forming clumps. Lastly, whisk in the 2 tbsp of vodka. If you added the liquids too fast and the batter looks clumpy, you can pass it through a sieve to remove the clumps.
Whip eggs: In a bowl whip together 10 eggs until light and foamy, about 5 minutes. Then add the whipped eggs to the rest of the batter, mixing it in thoroughly.
Butter the inside of one 8 or 10-inch round (8 qt cast iron pot)cast iron dutch oven or any heavy-bottomed pot**, then dust it with breadcrumbs; or line the bottom with parchment paper and spray the sides with non-stick spray.
Bake: Pour the batter into an 8 qt cast iron pot,* cover with lid or foil and bake for 1 hour 30 minutes. If at any point it smells burnt, turn the oven down about 25 degrees, but do not open the oven or the lid of the pot (this is very important).
After 1.5 hours, lower the temp to 200F° and bake for another 1 hour 30 minutes. Leave in the oven to cool for several hours if possible, if not, remove from the oven and allow to cool at room temp
* * It is best to use heavy bottomed, or thick-walled baking container, so a dutch oven works the best. But, you can also use a glass baking dish (just cover it tightly with foil) or even double up disposable foil tins for better insulations.
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