Today I want to share a recipe for a delicious dessert that has a very unappetising Polish name. It's a popular combination of shortcrust pastry, jam or fruit - plums in this case - and meringue.
Pleasantly buttery flavour of the shortcrust base combines with slightly sour plums and distinct cocoa layer; add to that a sweet meringue that makes the cake not only more beautiful, but also lighter. A classic dessert in a delicious, summer version!
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (18 x 28 cm tin)
Pastry- 400 g all purpose flour
- 1 tsp baking powder
- 100 g (~1/2 cup) sugar
- Pinch of salt
- 250 g butter
- 4 egg yolks
- 1.5 tsp vanilla paste
- 2 tbsp cocoa powder
Meringue
- 4 egg whites
- Pinch of salt
- 150 g (~3/4 cup) sugar
- 10 g (1 tbsp) vanilla sugar
- 15 g (1 tbsp) cornflour
Also
- 450 g plums
- Icing sugar, for dusting
Method
- Put 400 g wheat flour, 100 g white caster sugar, 1 tsp baking powder and a small pinch of salt into a large bowl. Mix the dry ingredients shortly with a whisk, until everything gets distributed evenly in flour.
- Add 250 g cold cubed butter to flour. Incorporate fat into flour until it resembles wet sand using your fingertips, a confectionery knife, a regular knife or a kitchen robot. If you're using your hands, be quick to prevent butter from warming up too much.
- Once you reach desired consistency, add 4 large egg yolks and 1.5 tsp vanilla paste. Combine the contents of the bowl with a wooden spoon, only until moisture gets absorbed by flour, and start kneading by hand. Do it in the bowl at first, until dough roughly comes together. Transfer the dough onto a work surface then and knead it for two or three minutes until it becomes smooth.
- Form the dough into a 30 cm roll and divide it into three parts: one large, made out of 50% of the dough, and two smaller. Transfer one small part back into a bowl, cover the other two parts with plastic wrap and put them into a freezer for 60 minutes.
- Add 2 tbsp dark cocoa into the dough in the bowl and patiently knead it into the dough, in the bowl at first and then on a worktop. Once a smooth cocoa dough forms, shape it into an oblong shape, cover tightly with plastic wrap and put into a freezer for 60 minutes.
- After this time, grate the large, light dough part into the bottom of a greased baking tin lined with baking paper. Spread it in an even layer and press to form an even base. Arrange 400-500 g quartered plums on top of the base. Grate cocoa dough directly onto the plums, spread it gently and even out. Put the cake into a fridge as you work on a meringue.
- Pour 4 large egg whites into a large bowl and add a pinch of salt. Whip egg whites with an electric mixer until fluffy, but not yet stiff. I recommend starting with a low mixer speed and turning it up gradually as the egg whites increase in volume. Once you reach desired consistency, start adding sugar: 1 tbsp vanilla sugar and 150 g white caster sugar. Add sugar in batches, mixing egg whites with an electric mixer after each batch until dissolved. Finally, add 1 tbsp cornflour and mix it in with a mixer at low speed until evenly distributed.
- Transfer meringue onto the cocoa dough layer and spread it gently until even. Grate final dough part on top of egg whites and spread it evenly.
- Bake the cake in an oven preheated to 180 deg C (no fan) for 50 minutes. If the top of the cake gets brown too quickly, cover it with a piece of aluminum foil. After 50 minutes turn off the oven, wedge the door ajar and leave the cake in for 30 minutes to cool. Take the cake out of the oven then and set it aside in the baking tin until completely cool. Dust generously with icing sugar.
- Enjoy!
Approximate nutritional value
100 g
- 323 kcal
- Carbs: 42 g
- Fat: 16 g
- Protein: 5 g
- Fibre: 1 g
1 slice (recipe makes 16 slices)
- 300 kcal
- Carbs: 39 g
- Fat: 15 g
- Protein: 5 g
- Fibre: 1 g
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