polish dessert

This Polish Cake is a combination of soft shortbread cake layers, tart jam, crunchy meringue, roasted walnuts and sandwiched with buttercream custard.

Polish Cake Recipe - Pani Walewska

sugar

tsp salt

butter, unsalted, room temperature

sour cream

tsp vanilla extract

baking powder

tsp baking soda

all-purpose flour

sugar, granulated

salt

tbsp heavy whipping cream, boiling hot

dark chocolate chips

plum butter

walnuts almonds

raspberries (optional)

milk

tbsp all-purpose flour

oz butter, unsalted, room temperature

Piping Tip

Piping Bag

parchment paper circle

Preheat oven to 350F with the baking rack in the middle. Line the baking sheets with parchment paper.&nbsp;Gather all the ingredients needed for the cake.&nbsp;

In a bowl of a mixer fitted with a whip attachment combine the egg whites, sugar and salt. Whip for about&nbsp;15-20 minutes or until very shiny, and stiff peaks form when the whisk is lifted up from the meringue.&nbsp;Transfer to a piping bag fitted with a large round tip. Or just use a gallon sized ziplock with a snipped end. Alternatively, you can just spoon the meringue.

Make the meringue

Make the dough: Combine the egg yolks, sugar, salt, and vanilla in a large bowl and whisk until smooth. Add sour cream and smooth with a whisk again. Next, add the butter and whisk until combined. Now add the flour, baking soda, and baking powder and mix until dough forms. Divide the dough into 2 or three.&nbsp;

Assemble the cake layers: Line a 10 inch round springform or baking pan with aluminum foil or parchment paper (for easier removal and cleanup). Spread 1 piece of dough per pan, into an even layer. Next, divide and spread the plum butter between the two pans.&nbsp; Pipe or spoon half the meringue on top, staying 1/3 inch away from the borders of the cake pan (the meringue will expand while baking). Sprinkle with half the walnuts.

Bake the Cake Layers:&nbsp;Bake the prepared cake layers for about 40 minutes. Check the oven at about 25-30 minutes to see if the meringue is browning too quickly if it is, tent the baking pans with a flat piece of parchment paper and continue baking for another 15 minutes.&nbsp;Remove from the oven, allow to cool in the pan for about 10 minutes, then remove the cake layers with the removable bottom and allow to cool completely. Be gentle as the cake layers are very fragile and crack easy.&nbsp;

Make the Pirog Cake Layers

Heat the milk in the microwave or in a medium saucepan until boiling.&nbsp;

Mix egg yolks, sugar, flour and a couple tablespoons of milk in a bowl until smooth. Add hot milk into the egg yolk mixture 1/2 a cup at a time, while whisking continuously.&nbsp;

Pour the mixture back into the sauce pot and bring to a boil, over medium heat, stirring constantly. Cook 2-3 minutes past boiling. Remove from heat and put through a fine-mesh sieve to remove any clumps. Add vanilla and stir.&nbsp;

Allow the custard to completely cool - to speed up this process, spread the custard in a large, rimmed baking sheet and cover with plastic wrap, touching the custard.&nbsp;

In a mixer bowl whip 4 oz of butter until fluffy and pale in color. Add the custard in 3-4 additions, whipping after each.&nbsp;Transfer the custard to a piping bag fitted with a large round tip. Refrigerate until ready to use.

Make the Custard

Combine the boiling milk with chocolate chips. Allow to sit for 1 minute. Stir until smooth. Set aside.&nbsp;

Make the Ganache

Put a dab of frosting onto the serving platter or board. Carefully slide the first cake layer off the bottom of the springform on top and press to adhere.&nbsp;Pipe the Custard filling in dollops all over the top of the cake, staying about 1/3 inch away from the borders of the cake.&nbsp;Top with the second cake layer.&nbsp;Sprinkle the berries on top.&nbsp;Drizzle with the ganache.&nbsp;

Refrigerate the cake for at least 8 hours for the cake to be stable.&nbsp;

Assemble the Cake

Gdańsk’s Milk: Almond & Rum Whipped Cream Dessert

3.5 oz (100 g) sliced almond flakes

tsp sugar

1¼ (10 fl oz, 295-300 ml) heavy whipping cream, 36% fat

tbsp (25 ml) dark rum

butter

mint leaves,

(optional)

Preheat the oven to 390°F (200°C), without fan-assist.

Line a baking tray or a cookie sheet...

Line a baking tray or a cookie sheet with parchment paper. 

Place all of the almonds (both whole and...

Place all of the almonds (both whole and sliced) on top of the parchment paper. 

Bake on the middle shelf for 5 minutes.

Remove the tray from the oven and transfer...

Remove the tray from the oven and transfer whole almonds into a mortar. 

Leave sliced almonds on the baking tray and...

Leave sliced almonds on the baking tray and return them into the oven. Continue baking until they turn lightly golden (in my case, it took 12 minutes). Remove to cool completely.

Add one teaspoon of sugar to the mortar. 

Twist the pestle against the ingredients in the...

Twist the pestle against the ingredients in the mortar, and evenly grind them into a smooth, moist paste. Gradually add the rest of the sugar as you go. Set aside.

For whipping, heavy cream has to be super-cold....

For whipping, heavy cream has to be super-cold. Using a hand-held or free-standing mixer, start whipping the cream using a medium-speed setting. 

Once the cream starts to thicken, gradually start...

Once the cream starts to thicken, gradually start adding rum and almond sugar, whipping continuously. 

Increase the speed and whip the cream until...

Increase the speed and whip the cream until it’s nearly stiff - we’re aiming for a thick, velvety texture here.

Transfer the almond cream into a piping bag,...

Transfer the almond cream into a piping bag, and squeeze it out evenly into the dessert glasses.

Garnish with baked sliced almond flakes and fresh...

Garnish with baked sliced almond flakes and fresh mint leaves.

Polish Cream Fudge (Krówki) is a traditional Polish treat made with cream, sugar, and butter, creating a rich, caramel-like flavor. Perfect for sharing or gifting!

Polish Cream Fudge Recipe (Krówki)

heavy cream

salted butter

vanilla extract

Heat the Cream and Sugar

In a saucepan, cook cream and sugar over medium heat, stirring constantly.

Add the Butter

Stir in butter and continue cooking until the mixture reaches 240°F.

Cook Until Thickened

Cook the mixture until it reaches the desired temperature for soft or firm fudge.

Stir in Vanilla

Remove from heat and stir in vanilla extract.

Pour and Cool

Pour the fudge into a dish and let it cool before cutting into squares.

Can you please tell me what size pan to use? Maybe 8x8 or 9x13? I hope to make this for Christmas. 
Thank you!

Hands down, the best tasting fudge recipe by far. I couldn't help myself from tinkering with it, though. I cut the sugar back by 1/2 cup and added 1/2 cup of cocoa.  Just finished the Christmas batch, and husband's already asking for more.  Very rich and creamy!

Top 3 polish dessert recipes from across the web

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Top Tags

Polish Cake Recipe - Pani Walewska

Gdańsk’s Milk: Almond & Rum Whipped...

Polish Cream Fudge Recipe (Krówki)

Top 3 polish dessert recipes from across the web

The most viewed polish dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polish Cake Recipe - Pani Walewska

Gdańsk’s Milk: Almond & Rum Whipped...

Polish Cream Fudge Recipe (Krówki)

The most viewed polish dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine