Cake "Pani Walewska"

Category: Confectionery
Kitchen: polish
Pani Walewska cake

Ingredients

Cakes:
Sand base:
Sugar 0.5 tbsp.
Butter or margarine 200 g
Egg yolks 6 pcs.
Wheat flour 500 g
Baking powder 1.5 tsp.
Black currant jam 450 g 1 can
Meringue interlayer:
Egg whites 6 pcs.
Sugar 1.5 tbsp.
Corn starch 1 tbsp. l.
Almond petals
Custard cream:
Milk 500 ml (2 tbsp.)
Flour 3 tbsp. l.
Corn starch 2 tbsp. l.
Egg yolks 2 pcs.
Sugar 3 tbsp. l.
Almond sugar * 16 g
Butter 200 g
Almond flavor ** several drops
________________________ _______ __________
Glass = 250 ml
Baking dish 25 x 33 cm

Cooking method

  • Cakes:
  • Sand base:
  • Mix flour, sugar and baking powder, add chopped butter or margarine, mix, add yolks and knead the dough, roll it into a ball.
  • Meringue interlayer:
  • Beat egg whites until foamy, add sugar, cornstarch beat meringue until soft peaks.
  • Line a 25 x 33 cm form with baking paper, place 1/2 of the dough, roll out and flatten. Spread 1/2 jar of jam on it and 1/2 jar of whipped egg whites on top. Sprinkle with 60 g almond petals. Bake for about 40 minutes at 175 ° C. Make the second slice of the pie in the same way. You can bake two cakes together in the oven (in convection) or one after the other (if you don't have two of the same molds), then it is better to make the second part of the meringue just before baking. Cool the cakes.
  • Custard cream:
  • One glass of milk with sugar is brought to a boil. Mix the second with egg yolks and flour (as for pudding), add to boiling milk, stir and bring to a boil. Cover tightly with plastic wrap and cool.
  • Beat soft butter, adding chilled cream in portions (whisking constantly), add almond flavor.
  • Lay the baked cakes with a creamy mass and chill for at least 3 hours in the refrigerator before serving.
  • * Sold as vanilla sugar (you can substitute vanilla sugar, or use only almond flavor)
  • ** 2 table can be replaced. tablespoons of Amaretto liqueur.
  • Adapted.
  • A source. Video-Kuchnia.pl


Mar_k
Delicious cake! The video is clear! I wanted to do it, perhaps I'll do it on the DR, but it will soon! And with this name I had lipstick - I really liked good lipstick, though it was a long time ago!
m_o_l_g_a
Easy to make and delicious! I did it for my mom for her birthday. In general, I have done it several times already. It is important to take not liquid jam, so that it does not spread and burn.
To your health! MERRY CHRISTMAS!
kotyuchok
Thank you for the recipe, I want to bake this cake for a long time, I have already prepared the translation, now I think I will report back soon
m_o_l_g_a
To your health !!! Happy Holidays!
Nice simple cake. I made a few more recipes and one cake from this site. Everything turned out tasty and not difficult.
leeka
And at what stage and in what part of the cream should you add cornstarch?
m_o_l_g_a
Beat the whites. Then add sugar gradually (very important), in small portions. To strong peaks.
Finally add the starch and stir gently.
m_o_l_g_a
The custard also contains starch. The cream is more delicate.
echeva
oh what tempting !!!!!!!!!
m_o_l_g_a
Delicious and not complicated)
leeka
He sits in the oven, it will work out, he has risen strongly, the bust will not fit into his mouth
m_o_l_g_a
Oh, interesting to see. These squirrels have risen, I guess. God grant that everything works out and you like it!
leeka
Like it, of course. I will put a little bottom cake on the edge. Previously, my mother had a similar cookie recipe, only without jam. It was necessary to cut the cake into rhombuses, but I don’t remember hot or cold, it was important that it would not crumble. The cookies were called "Shuriki"
m_o_l_g_a
Interesting cookies) Hope to see your photo
leeka
Well, I collected Razrezik tomorrow, if I have time
m_o_l_g_a, thanks for the recipe
Pani Walewska cake
m_o_l_g_a
The protein has dried well!) Have you smeared it with custard?
m_o_l_g_a
Very good cake!
m_o_l_g_a
I drowned the nuts right in the meringue.
leeka
Yes, of course I did. And I forgot the nuts and threw them in only 10 minutes. Meringue overdry, huh?
m_o_l_g_a
No, in my opinion, it turned out better than me)
leeka
Oh, well, they drove straight into the paint ..., thanks
m_o_l_g_a
I really hope that you like the cake)
leeka
The promised cutter
Pani Walewska cake
The cake is very tasty, already eaten all over Thanks again for the recipe
m_o_l_g_a
ABOUT! Great! Glad that you liked it! To your health! The cut is very good!
echeva
Tell me, are the cakes like sand? chop butter or dissolve?
Tatiana.k
m_o_l_g_a,
Good day))))
Thanks for the recipe))) I think it should be very tasty)))
Just tell me, please, you will have more experience, how many times should you reduce the portion in order to make such a cake in a shape with a diameter of 26 cm?
m_o_l_g_a
Quote: echeva

Tell me, are the cakes like sand? chop butter or dissolve?

The video shows that the oil was at room temperature. I see no problem if done with cold oil. Shortbread cakes. If it is very dry, you can add 1 tbsp. l cold water (or 2)
m_o_l_g_a
Quote: Tatiana.k

m_o_l_g_a,
Good day))))
Thanks for the recipe))) I think it should be very tasty)))
Just tell me, please, you will have more experience, how many times should you reduce the portion in order to make such a cake in a shape with a diameter of 26 cm?

Hello, is the shape round?
m_o_l_g_a
Maybe it will help
As a simple rule, for every centimeter of mold diameter, you need about 15 grams of dough, in case you bake with only one base (no top). If the top is supposed, then 12 grams per 1 cm is taken for the top layer. That is, if you have a mold with a diameter of 22 cm, then you will need 330 grams of dough for the bottom layer and 260 grams for the top one. If you like thinner bases and can easily roll them out, accordingly you will need less dough. Consider this for future calculations.
Tatiana.k
m_o_l_g_a,
yes, the shape is round)))
An interesting rule, I'll take note))) Thank you. Does this rule apply to any test?
m_o_l_g_a
Sandy.
For the so-called:
Breeze.
The breeze is a very flaky, tender and delicate dough, and since there are no additional flavors in it, it is an excellent "second plan" for any filling.
Sucre.
Sucree dough (Pate Sucree) literally means sweet dough. In fact, this is also a breeze, but with a high sugar content and, as a rule, with the addition of eggs. It is even softer than Breeze and less flaky.
Saber.
Sable dough (Pate Sablee) is a classic shortbread dough, very tender and crumbly. It is most commonly used for making sweet tarts and biscuits.
Tatiana.k
m_o_l_g_a,
Thank you, I began to educate myself on the forum)))) so many new words
m_o_l_g_a
Yes, I am always learning too!
glykoza
m_o_l_g_a,

Thanks for the recipe, I had it in my bookmarks for a long time, but only today I got around.

I prepared thoroughly, studied the recipe and the video. By the way, there is less flour in the video. And the cream is slightly made differently.

Here's what happened.

This is after baking

Pani Walewska cake

This is after cutting the cake in half, as in the video

Pani Walewska cake

Ready cake

Pani Walewska cake

A piece

Pani Walewska cake
Rada-dms
What an interesting cake !! Bake !!! Thank you! Just for the sake of the name !! I'm one fourth - Pani;)
Rada-dms
glykoza, and where are the comments? How did you like the cake? Will it suit a festive table or is it still a delicious daily cake?
glykoza
I didn't write about the taste

No words - how delicious It is - something with something
Rada-dms
Well that's it !! Resolved! I'm baking my husband for his birthday!
nincha
stands in the oven. worried. what will happen
nincha
in general, this recipe was given to me from another site there was 1.5 cups of sugar and it was not indicated which glasses it was, I hate it when they don’t write exactly grams
but looked in the wrong place and put not 0.5 but 1.5 cups of sugar powder. god what will happen? (it seems not so sweet it should be as if I put sugar o_O and even 250 g at least.
When I had already put everything in the oven, I climbed onto my favorite bread maker to look for sure there is a recipe for sure. why didn't I come here right away
in short, I'm sitting scared.

the question immediately ripened. can a meringue bake in 40 minutes? Or is it acceptable in this cake to be soft? it should be?

50 minutes passed at 160 C and the meringue was soft. inside.
I dry ordinary meringues at 100-80 C for 3-5 hours.
echeva
here is my option -vkuuuuusno
Pani Walewska cake
eye
echeva, Evgeniya, you have a very appetizing cake!
Thanks for your attention, I missed

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