Discover Top Posts Tagged with #polish cake

Mazurek - traditional Polish Easter cake. It’s just crumbly cake covered with some jam and milky icing (milk boiled with loots of sugar) and it is made mainly for decoration. It’s very sweet and very yummy!

Mój pierwszy mazurek.

#mazurek #easter #easter traditional cake #polish cake #decorative cake #foodporn

Cracovian Cheesecake

Here’s a recipe for a traditional, heavy polish cheesecake so that now you too can try something proper.

Now, you probably got yourself some biscuits for the base - throw them away. We’re gonna do this shit LIVE. For the base you’re gonna need:

250 grams of plain flour

100 grams of caster sugar

125 grams of real butter

8 grams of vanilla sugar (not sure if you are familiar with this one, if not then get it from the polish shop)

1 egg

You have to mix everything together and mold it with your hands as you mix it to form the dough. Best to put the flour down first, then drop the egg in the center (make a small hole for it) and add the rest of ingredients. Mix with a fork first, then do it with your hand collecting up the flour bit by bit. Now you’ve got to put the dough into a dish, cover with a cloth and put it away for at least an hour into the fridge. While that’s going on, grab some extra butter or margarine and coat the baking tray with it slightly (enough to see that there’s butter there, but don’t overdo it). When the dough had enough time in the fridge, take it out, cut off about 1/3 and put it back into the fridge, and flatten the rest into your baking tray (it should be roughly 25 cm by 35 cm). Stab some holes in it (generously) with a fork and bake for 15 minutes at about 170 degrees of Celsius.

Now the cheese topping:

1 kg of quark cheese (the so called “twaróg” and the elusive cheese likely unknown to you; also the secret to make it taste completely different to what you usually have. Get it from the polish shop, just as for the cheese for cake. The easy way is to get already minced cheese, but if you want to get REAL you need it in brick - like pieces and you’ve got to mince it yourself, best done with a regular machine for mincing meat).

8 Eggs

100 grams of soft butter

250 grams of white sugar

3 tablespoons of vanilla sugar

3 tablespoons of potato flour (again, polish shops if problematic to procure)

100 grams of sultanas (soak them in polish vodka for a while to get them extra awesome)

Aroma infusions - another elusive secret of polish baking; you can get those only from the polish shop for the proper effect; just pick your favorite taste / scent and by adding it to the mix you will infuse the thing with taste and scent of say - lemon. Personally I would reccomend orange and rum. Just one of two types should be enough - you don’t want to overdue it.

Separate egg’s yolk and white - gonna the yolk for glazing the remaining dough and white for the final glaze. Keep both.

Separate the 8 eggs into yolks and whites. Then put 200 grams of sugar, butter and vanilla sugar into a bowl - a BIG bowl and keep mixing it. As you do, start adding the yolks one by one and the cheese - it needs to be minced by now. Keep at it until you get all the stuff together and it will form nice and consistent mass. Separately, start whisking the egg white until they’ll make firm foam (so firm that if you turn the container upside down, they wouldn’t fall out) adding the remainder of the sugar to them. When it’s done, mix the foam into the cheese mass. Add the potato flour, sultanas and aromas, make sure it’s all consistent and then lay it onto your now baked dough base. Take the remaining 1/3 of the unbaked dough out of the fridge, flatten it and cut into thin stripes - put these crossing on top of the cheese mass, then glaze it with last egg’s yolk. Bake it at around 170 degrees of Celsius for some 50 to 60 minutes.

Last bit! If you’re this far, be extra proud of yourself because I am NOT converting this stuff into your bloody imperial units.

For the top glaze you’ll need the white of the last egg, 150 grams of caster sugar and juice out of one lemon. Mix all this stuff together and paint on top of your cheesecake once it’s baked and cooled down. If the glaze is too thin, you can thicken it by adding some more caster sugar, if it gets to thick, add hot water. For extra spiffiness you can try and glaze only the top criss - cross formed out of dough.

Have fun basking in compliments of your guests as they behold this wonder’s magnificence.

What was that? … Delicious?

You're welcome.

#cheesecake #polish cake #sernik #baking #recipe #food