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Pani Walewska… mm heaven in my mouth!
Today I am offering you a recipe for an incredibly sweet, but delicious cake. The tenderness and delicacy of the layers combined with the delicacy of fluffy cream seduce the taste buds. And the sweetness is broken by the sour currant jam ...
Pani Walewska is a dough captivating with a variety of flavors, which will satisfy the expectations of the most demanding gourmets of sweetness.
- 500 g wheat flour
- 1 teaspoon of baking powder
- pinch of salt
- half a cup of powdered sugar
- 200 g of butter, cold
- 6 egg yolks
- 2 tablespoons of sour cream
Sift the flour and baking powder, add the butter, chop with a knife until the dough looks like a crumble. Add egg yolks, sugar, salt, sour cream and knead quickly. Shape the dough into a ball, divide it into 2 equal parts, wrap them with cling film, and chill in the refrigerator for about 30 minutes.
Ingredients for the meringue:
- 8 proteins
- pinch of salt
- 1,5 cups of powdered sugar
- 1 teaspoon of potato flour
Beat the egg whites until stiff with a pinch of salt. Then add sugar gradually and in small batches, spoon by spoon, whisking constantly. Finally, add the sifted potato flour, gently mix with a spatula until combined.
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Besides, we need
1 jar of black currant jam
1 packet of almond flakes
A form measuring 25 x 33 cm with baking paper. Roll out one part of the dough, put it on the bottom and even out. Brush the dough with half of the blackcurrant jam. Then put half of the meringue mass. Sprinkle half of the almond flakes on the meringue. Bake at 160 ° C for about 40 minutes. Do the same with the other part of the cake. You can bake both pancakes together in the oven (with thermo-circulation) or one after the other (if you do not have two of the same forms); then it is best to prepare the second meringue just before baking. Let the pancakes cool down.
Cream mass:
- 2 cups milk (500 ml)
- 3 tablespoons of wheat flour
- 2 tablespoons of potato flour
- 2 yolks
- 3 spoons of sugar
- 200 g of butter, at room temperature
- a few drops of almond flavor
Boil one glass of milk with sugar. Mix the second one with yolks, flours (as for pudding), add to boiling milk, boil until thick. Cool down.
Blend the butter into a fluff. Gradually add the cooled pudding, grating all the time. Add the almond flavor and grate.
Put the ready, cooled down pancakes with the cream mass. Chill for a minimum of 3 hours in the refrigerator.
It will delight you with its taste for sure!
Bon Appetit !
