Explore the rich culinary heritage of Poland with this exquisite Pleśniak cake, a splendid concoction that combines the crumbly texture of shortcrust pastry with the lusciousness of fruit jam and the ethereal lightness of meringue. This version elevates the traditional recipe with the addition of cocoa for a subtle chocolate hint, complemented by the tangy sweetness of blackcurrant jam and fresh berries. Each layer of this cake offers a distinct texture and flavor, making it a complex and satisfying dessert.
Why You’ll Love This:
The Pleśniak is a masterpiece of flavors and textures. From the buttery, flaky pastry base to the creamy, rich fruit filling and the fluffy, cloud-like meringue topping, every component is crafted to provide a harmonious taste experience. The addition of cocoa powder infuses a gentle chocolate flavor that beautifully complements the sharpness of the berries and the sweetness of the jam, creating a dessert that is as delightful to the palate as it is to the eye.
Perfect Occasion:
This layered Polish cake is perfect for a wide range of occasions. It shines as a centerpiece at festive celebrations, family gatherings, and holiday meals. It’s also ideal for an elegant afternoon tea or as a special weekend treat. Whenever you choose to serve it, the Pleśniak is bound to be a conversation starter and a crowd-pleaser, admired for both its aesthetic appeal and its exquisite taste.
Decoration Tips:
To beautifully garnish this Pleśniak, consider a light dusting of powdered sugar that not only enhances its sweetness but also adds a snowy appearance to the top layer. Adorn with a few fresh berries and mint leaves for a burst of color and freshness. For an even more decadent approach, drizzle a thin glaze of dark chocolate over the meringue before serving to tie the flavors together and add a touch of elegance.
Ingredients for the Shortcrust Pastry:
- 2.5 cups cake flour
- 1.5 teaspoons baking powder
- A pinch of salt
- 250 grams cold butter, cubed
- 4 egg yolks
- 4 tablespoons granulated sugar
For the Meringue:
- 4 egg whites
- 2 tablespoons potato starch
- 150 grams granulated sugar
- 1 teaspoon lemon juice
Additional Ingredients:
- 2 tablespoons cocoa powder
- 500 ml blackcurrant jam
- 250 grams fresh currants or blueberries (alternative berries can be used)
Instructions:
- Prepare the Dough:
- Combine flour, baking powder, salt, butter, egg yolks, and sugar in a mixing bowl. Knead until well incorporated, then divide into three parts, mixing cocoa into one portion. Chill for 30 minutes.
- Bake the First Layer:
- Flatten one portion of the white dough and fit it into a 20×30 cm baking dish lined with parchment. Pre-bake at 180°C (356°F) for 10 minutes.
- Assemble the Filling:
- Layer the pre-baked crust with blackcurrant jam, followed by evenly distributed berries. Press gently into place. Grate half of the cocoa-infused dough over this layer.
- Prepare and Add Meringue:
- Beat egg whites with a pinch of salt, adding sugar gradually, until stiff peaks form. Incorporate potato starch and lemon juice. Spread over the berry layer.
- Complete the Layers:
- Grate the remaining dough over the meringue, mixing white and cocoa doughs for a marbled effect.
- Final Baking:
- Bake in a preheated oven at 180°C (356°F) for about 50 minutes. Allow to cool completely.
- Serving:
- Dust with powdered sugar and refrigerate briefly to enhance the flavors and textures before serving.
Enjoy this magnificent Pleśniak, a testament to Polish culinary tradition, offering a delightful medley of textures and flavors that make it a memorable dessert for any occasion.
