Pani Walewska cake is a Polish cuisine dish. Soaked in three different fillings: jam, meringue and cream. An unusual combination, but the delicacy turns out to be very tasty, satisfying, light and airy.
It is necessary
- - 500 g flour
- - 1, 5 tsp baking powder
- - 2 cups granulated sugar
- - 400 g butter
- - 8 yolks
- - 6 proteins
- - 3 tbsp. l. starch
- - 450 g jam
- - 500 ml of milk
- - vanillin
- - 120 g almonds
- - 2 tbsp. l. cognac
Instructions
Step 1
Make shortbread dough. First, separate the yolks from the whites. Mix 6 yolks, granulated sugar and 200 g softened butter. Then add flour and baking powder. Knead the dough and divide it into two equal pieces.
Step 2
Prepare the meringue. Beat 6 whites and add 375 g granulated sugar in a thin stream. Whisk everything well until a firm foam. Add 1 tbsp. starch.
Step 3
Line a baking dish with parchment paper. Spread one part of the dough evenly over the surface. Brush with jam and spread over the surface. Then lay out the meringue, sprinkle with almond petals. Bake another cake like this.
Step 4
Preheat the oven to 180 degrees, place the crust, and bake for 45-55 minutes until golden brown. Take out the cake and cool it down.
Step 5
Prepare the cream. Mix the yolks, 3 tbsp. l. granulated sugar, vanillin, 3 tbsp. flour and starch. Add 250 ml of milk and stir everything well until smooth.
Step 6
Bring the milk to a boil and pour into the yolk mixture and stir. Place the mixture on the stove and cook until the mixture thickens. Remove from heat and refrigerate. Beat the butter, add to the cream. And add the cognac.
Step 7
Put the first crust on a dish, brush with cream, cover with the second crust, and put in a cold place for 3-5 hours.
