Cake "Krakow"

Category: Confectionery
Krakow cake

Ingredients

Sand cakes:
Soft margarine 250 g
Flour 1 tbsp.
Finely ground nuts 120 g
Boiled yolks 4 things.
Powdered sugar 120 g
Vanilla
Cream:
Egg white 4 things.
Powdered sugar 100 g
Excellent apricot jam 200 g

Cooking method

  • Sand cakes:
  • Knead the dough from the ingredients and bake 6-7 cakes. Bake until golden brown, but do not overbake!
  • Cream:
  • The original recipe is like this:
  • Beat whites with powdered sugar.
  • Then add the grated apricot jam.
  • Put the cake to ripen, and it can ripen for 5 days and 2, depending on when you need it to the table.
  • The Poles themselves say that the cake, when ripe, becomes fragile, like happiness! And they bake it for the Christmas holidays.

Note

Now about the replacements.
In the original version, the cake has a low-calorie cream, but alas, such a cream is not welcome in my family. I replaced it with butter cream with boiled condensed milk, or rather, I have a special cream,
here it is recipe:
I grind 1 orange in a meat grinder without a peel and cook in syrup (200 g of water + 100 g of sugar) until it becomes soft for about 10 minutes. Then I brew this mass with starch 3 tbsp. l. starch, a little water. Stir well. pour into the orange mass and brew the jelly mass. It will thicken quickly. Let it cool completely.
During this time, beat a jar of boiled condensed milk (400 g) with 300 g of butter and add, whisking one spoonful of orange-jelly mass. Such a cream acquires a special oiliness, and not very much oil is added.
Smeared with such a cream, the cake should stand not less than a day! I put a lot of cream between the cakes, and it completely masks some dryness of the shortbread dough, although the cakes according to this recipe are extremely crumbly, you don't even need to chew them.
And one more important detail - it's not for nothing that the Poles bake this cake 4 days before the holiday, thus freeing up time on the eve of the holiday for other things or just for themselves. And for the celebration, and the hostess is beautiful, well-groomed, and a gorgeous cake on the table! Once I did so, and I can confirm - I was right!
Yes! And one more addition:
When the polka gave me a recipe (or rather, I pulled from her with pincers), she kept repeating that such a cake loves vanilla.
So feel free to use it both in cakes and in cream!
Bon Appetit!!!!

kleskox35
Valentina, the recipe is very interesting, I have a particular weakness for Polish recipes, since I myself am a quarter Polish. Please specify how much is 1 pack of margarine? Packs are 180, 200 and 250 gr. - what weight do you take?
valvery
Margarine pack 250 gr!
ang-kay
Today I baked a cake according to your recipe. Drew the composition of the test. I have a similar cookie recipe where boiled yolks are used in the dough. I decided to try it. I will say right away that I really liked the cake. Soaked for a couple of hours. Perfectly cut. I don't know what it will be like in 5 days, if it can be eaten perfectly now?
I slightly changed the recipe in the proportion of flour. With one glass, my dough was still watery. Applied 2.5 cups. The cream used semolina. I got only 4 cakes, but 28 cm in diameter. What is your diameter if you get 7 cakes? And what is the consistency of your dough with one glass of flour?
That's what I did

Krakow cake

Thank you very much for the recipe! I will repeat.
valvery
Angela! I wrote 120 grams of finely ground nuts in the recipe only because the original recipe suggests taking 120 grams of almonds, ground to the state of flour, and this thickens the dough and makes it more crumbly.A cake with a diameter of 28 is already a big cake, I have a diameter of 24, well, and in the photo I took 2 norms, with butter cream, ate after three days was just fabulous, and every subsequent day only added taste to it! (But maybe I just didn't breathe evenly for sand cakes?)
In any case, I am very glad that you liked the recipe, but the fact that some changes are made along the way is natural and correct! who like you know better the taste of your own and your family. thanks for the tip

Well, your cut is just a bomb!
ang-kay
Quote: valvery

Angela! I wrote 120 grams of finely ground nuts in the recipe only because the original recipe suggests taking 120 grams of almonds, ground to the state of flour, and this thickens the dough and makes it more crumbly.
I took ground peanuts, but I had to add flour.
Quote: valvery
A cake with a diameter of 28 is already a big cake, I have a diameter of 24, well, and in the photo I took 2 norms, with butter cream, ate after three days was just fabulous, and every subsequent day only added taste to it! (But maybe I just didn't breathe evenly for sand cakes?)
Yes, the cake is big, but only 4 cakes. I have semolina cream, but oily. Maybe, of course. it is more moist, therefore it soaked quickly. I tried it today. Very soft but not crumbly. It is necessary to try with pure oil.

Quote: valvery

Well, your cut is just a bomb!
Thank you! Plus sign in gratitude!
valvery
and with oil it retains friability
EgeVika
Valentina, I came across your interesting recipe, I really want to cook it with your cream (with orange). Tell me, does the orange feel strongly in the finished cake? what does the taste look like? I am a big fan of shortbread cakes, this one really interested me! and which nuts are more appropriate for your taste? I trust you, because I have already come across your advice in recipes several times and they fully corresponded to my taste preferences.
valvery
EgeVika The orange cream does not have a pronounced orange flavor, but the cream turns out to be somehow silky, very delicate. Smoothes the taste of the oil. Nuts go any, the main thing is that there are those that you like.
EgeVika
Valentina, please help! Yesterday I baked cakes and cooked jelly. I want to miss it today. But now my cream looked like semolina porridge (((. I added jelly in a spoon, everything was fine, but then the mass suddenly looked like semolina porridge. What did I do wrong? The cream is hopelessly spoiled or maybe it is acceptable like this ??
valvery
As I understand it, the cream has exfoliated. Apparently masses with different temperatures were mixed (well, for example, the oil from the refrigerator, and the jelly-like mass is not yet cold enough). It was necessary to heat everything slightly so that everything became the same temperature and beat again.
EgeVika
Valentina, I cooked the jelly in the evening and it cooled down all night in the kitchen, and butter and condensed milk lay there all night ... I get everything in advance. The cream began to beat today at 11 o'clock in the afternoon. In general, then I will now prepare butter + condensed milk cream. And if you use not boiled condensed milk, will the taste be worse? I have both, which one is better with these cakes? they are so delicious !!
valvery
I did it with both white and brown condensed milk. The taste is different, but .... invariably delicious!
ang-kay
Burned with its past changes. Cream made with orange, as in the notes. Very tasty cake.

Krakow cake

Krakow cake

Krakow cake

Krakow cake

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