Polish Birthday Cake Food

POLISH CAKE RECIPE - PANI WALEWSKA

Steps:

• Preheat oven to 350F with the rack centered. Line a 10-inch round springform or baking pan with aluminum foil or parchment paper (for easier removal and cleanup) and set aside. Gather all the ingredients needed for the cake.

WUZETKA: POLISH CHOCOLATE CAKE WITH CREAM

Steps:

• Mix the flour and cocoa powder together.
• Whip the egg whites, gradually add sugar, continue to whip until the mass becomes stiff. Add one egg yolk and continue whipping to a fluffy mass.
• Gradually add the flour/cocoa mix and blend together at the lowest speed.
• Grease the mold with butter and line with baking paper. Pour in the batter and even it out. Bake for approx. 30 minutes at 340°F/170°C.
• Remove the sponge cake from the oven and let it cool for 20 minutes, then remove it from the mold.
• Dissolve gelatin in 10 tablespoons of hot water, leave aside to cool.
• Whip very cold cream in a metal bowl. When it thickens, add a spoonful of powdered sugar and continue to whisk. When it thickens sufficiently, add cooled gelatin.
• When the cake is sufficiently cooled down, cut it into two layers. Coat the bottom layer with jam mixed with rum. Spread the whipped cream on top. Place the top layer of cake on top.
• For ganache, heat milk with butter, add chopped chocolate, wait a bit and mix. Pour the chocolate topping over our assembled cake.
• When ganache sets, slice the cake into even cubes. Decorate each portion with whipped cream.

POLISH APPLE CAKE (SZARLOTKA)

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
• For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
• To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
• Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
• Spoon over the apple filling, with about half the cooking liquid, then set aside.
• Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.