Polish cake

Category: Confectionery
Kitchen: polish
Polish cake

Ingredients

POPPY BISCUIT
egg white 8 pcs
sugar 180 g
dry poppy 67 g
vanillin
baking powder 0.5h l.
salt (to proteins) pinch
cake flour (high protein) 130 g
YELLOW SPONGE
egg yolk 8 pcs
egg 2 pcs
sugar 175 g
vanilla sugar 1 tbsp. l.
Cake flour 120 g
baking powder 3/4 tsp
ADDITIONALLY
cream with a fat content of 33% 500 g
jelly yellow (powder) 1 pack
jelly red (powder) 1 pack

Cooking method

Several years ago I found this recipe on some Polish website and translated it, cooked it right away. I am writing you the amount in grams (there were spoons / glasses in the recipe).
The dessert turns out to be light, fresh and tasty. The only condition: let it stand as long as it should, only then does it reveal its taste .... I could not stand it and cut it for the first time after 6 hours ... not that compared to what the taste became in a day, lovely.
As for jelly: I used packages of powder for making jelly, 1 package is designed for 400-500 ml of water.


Poppy biscuit


Whisk the whites and salt until light peaks, add sugar and vanilla sugar and beat at maximum speed to obtain a glassy meringue (about 3 minutes), and then add flour, baking powder. Mix on medium speed until smooth, but no longer.
At the end add poppy seeds, mix with a spoon.
Place in a 25x35 cm dish with lined baking paper. My rectangular needs half a portion. I make in the shape of 27 * 17.5 (half serving)
Heat the oven to 180 degrees and bake our sponge cake for about 25 minutes until a dry match (no convection at medium level).
Cool, cut in two.

Yellow biscuit

Combine egg yolks with eggs and sugar until fluffy, and then add flour mixed with baking powder, stir on medium speed until smooth, but not longer, as is the case with the first biscuit. You can add a little dye if the yolks are pale.
Form 25x35 cm with baking paper. (I repeat, if the form is like mine, then 1/2 of the test norm)
Heat the oven to 180 degrees and put the sponge cake, bake for about 25 minutes, until dry sticks (no convection, medium level).
Refrigerate.
Each type of jelly, dissolve in 250 ml of hot water (of course, each color separately), cool to room temperature ..
Whisk the cream separately until soft but firm peaks, divide into 2 parts.
Pour yellow jelly into the first part of the cream, combine (I take banana). Can be dyed light green with a drop of blue dye. We do the same with red jelly.
Chill in refrigerator to a pudding consistency.
Assemble the cake in a baking paper-lined mold, press down slightly.
Let stand in the refrigerator for an hour.
After this time, we can prepare the chocolate icing and spread it over the top of the cake before use, or simply sprinkle with powdered sugar.
The pie is cut into cakes after steeping for at least 12 hours in the refrigerator (preferably 24 hours).

Note

In the photo, I divided one layer of creamy jelly into 2 parts - pink and purple (a drop of blue dye dripped), covered it with purple on top.

Volgas
An unusual recipe! Handsomely!
Maroshka
Quote: Volgas
An unusual recipe! Handsomely!
Thank you, at one time the view also attracted me, but it turned out that the taste is very summer, light

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