Traditional Cakes
For the shortcrust pastry:
For the meringue layer:
For the filling:
A traditional Polish layered cake combining buttery shortcrust pastry, tangy blackcurrant jam, a rich cocoa crumble and a light, fluffy meringue. Finished with a golden layer of grated pastry, this delicious homemade bake offers a wonderful contrast of sweet, fruity and chocolatey flavours. Add fresh redcurrants for an extra burst of freshness. Perfect for afternoon tea, family gatherings or a comforting autumn treat.
Prepare the pastry. In a bowl, combine the flour, baking powder and vanilla sugar. Add the chopped butter, egg yolks and sour cream, then mix everything together. Divide the mixture into three equal portions.
Add cocoa powder to one portion and mix well. Knead each portion separately into a ball, wrap in cling film and refrigerate for 1 hour.
Prepare the meringue. Whisk the egg whites until stiff, gradually adding the sugar one tablespoon at a time. Finally, add the potato starch and gently fold it in.
Line a 22 × 28 cm baking tin with baking parchment. Roll out one portion of the plain pastry and use it to cover the base of the tin. Spread the blackcurrant jam over the pastry and, if available, scatter the fresh redcurrants on top.
Coarsely grate the cocoa pastry over the jam. Cover with the meringue mixture, then grate the remaining plain pastry over the top. Place in an oven preheated to 180°C and bake for approximately 45 minutes.
Enjoy!
