In a pot, combine 100ml of milk, 100ml of water, and 80g of butter. Add 1/2 teaspoon of salt.
Bring the mixture to a boil.
Add the Flour:
Once the mixture starts to boil, add 150g of flour and 1 teaspoon of baking powder.
Stir continuously until the mixture comes off the sides of the pot and forms a smooth dough.
Cool the Dough:
Let the dough cool down slightly.
Incorporate the Eggs:
Preheat the oven to 200°C (392°F).
Add the eggs one at a time to the dough, mixing well after each addition until the dough is smooth.
Bake the Layers:
Line a 25 cm baking pan with parchment paper.
Pour half of the dough into the pan and spread it evenly.
Bake in a static oven at 200°C (392°F) for 20 minutes in the medium-low part of the oven. Do not open the oven during baking.
Repeat for the second layer.
Prepare the Cream:
Combine Ingredients:
In a bowl, whisk together 2 eggs, 150g of sugar, and 100g of flour.
Cook the Cream:
In a pot, bring 500ml of milk to a boil.
Gradually add the egg mixture to the boiling milk, stirring constantly.
Cook for about 3 minutes after it starts to boil, then turn off the heat.
Cover the pot and let the cream cool.
Incorporate the Butter:
In a mixing bowl, beat 180g of butter until fluffy.
Gradually add the cooled cream to the butter, mixing well until smooth.
You can add a few drops of vanilla flavor if desired.
Assemble the Cake:
Layer the Cake:
Place one layer of the baked dough on a serving plate.
Spread the cream evenly over the layer.
Place the second layer of dough on top.
Chill and Serve:
Leave the cake in the refeigerator for at least 2 hours before serving.
Dust with icing sugar just before serving.
Serving Suggestions
Serve this cake chilled with a cup of coffee or tea. It’s perfect for dessert or a special treat during the day.
Cooking Tips
Make sure to let the dough cool slightly before adding the eggs to prevent them from cooking.
Stir the cream constantly while cooking to avoid lumps.
Nutritional Benefits
This cake is a rich and indulgent treat. Enjoy in moderation as part of a balanced diet.
Dietary Information
Contains dairy, eggs, and gluten.
Storage
Store any leftovers in the refeigerator for up to 3 days. Cover the cake to keep it fresh.
Why You’ll Love This Recipe
Light and airy dough combined with a rich, creamy filling.
Perfect for special occasions or a delightful treat.
A traditional Polish dessert that’s sure to impress.
Conclusion
This Wonderful Polish Cake is a beautiful and delicious dessert that’s perfect for any occasion. With its airy dough and creamy filling, it’s sure to become a favorite. Enjoy making and sharing this delightful treat!
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
It’s best to prepare the dough fresh to ensure it rises properly, but you can prepare the cream in advance and refrigerate it.
What type of flour should I use?
All-purpose flour works best for this recipe.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in both the dough and the cream.
How do I prevent the cream from forming lumps?
Stir continuously while cooking the cream and gradually add the egg mixture to the boiling milk.
Can I add other flavors to the cream?
Yes, you can add vanilla extract, almond extract, or even a splash of rum for additional flavor.
How do I store the cake?
Store the cake in the refrigerator, covered, for up to 3 days.
Can I freeze the cake?
It’s not recommended to freeze the cake as the texture may change upon thawing.
Can I use a different size baking pan?
You can use a different size pan, but the baking time may need to be adjusted.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend, but the texture may be slightly different.
Is this cake suitable for vegetarians?
Yes, this cake is suitable for vegetarians as it contains no meat products.
