03 May

Krakow Cake

Posted by Jenna, Under Cooking

Every time we’ve visited Poland we have been treated to one of my favorite desserts (anywhere), a cake my husband’s family refers to as Krakow Cake. It’s a recipe developed a world away from anything we know now, with the absence of overpowering sweetness that we’ve come to expect in American desserts. After a big meal this moist and slightly tart (depending on the jam you use) cake can really hit the spot.

When we’re in Poland I can be found eating this cake several times a day. I admit it’s one of my favorite breakfast items. We can call it a breakfast pastry, right?

A big thank you to That Husband’s family for allowing me to share this recipe with all of you. If you try it I know they would love it if you would come back and share your thoughts with them in the comment section below.

Krakow Cake

Cake layers

450g white flour
50g white flour
150g sugar
150g butter
6 TBSP of milk
3 TBSP of honey
1 egg
1 TSP baking soda

Mix milk, butter, sugar and honey and slowly warm it up until it melts together. Turn off the heat and slowly add 450g of flour working to avoid create lumps (this can be done in a stand mixer).

Beat the egg, baking soda, and a TBSP of water together (with a fork). Add it to the dough above and continue stirring until it’s uniform, then set aside until it cools.

After it cools, knead the dough until it’s smooth, soft, flexible, and you can form a ball out of it. While kneading, you could add the additional 50g of flour if the dough is too sticky. Once the dough is ready, cover it with Saran wrap and let rest for 1 hour.

Take 3 sheets of wax paper a little larger than the baking sheets. After an hour, split the dough into three equal parts and roll it unto the paper using a roller. Bake each layer at 355 degrees for 10-15 minutes (until golden brown). After baking, the cake will be very hard. You can make the cake (put the cream and preserves in) either right after cooling or even after a couple of days.

Filling (pudding cream + preserves)

450g of preserves or jam (jam is sweeter, but you could use lemon juice to make it work)

3 + 1/3 cups of milk
½ cup of potato starch
¼ cup of white flour
¼ cup of sugar
Vanilla to taste
250g of butter

Mix the starch and flour together. Add it to 1 cup of cold milk and mix until there are no lumps. Heat up the rest of the milk and slowly pour the flour-milk mix into the hot milk while stirring. Let the mixture come to a boil, continually stirring so it doesn’t burn (it’s done when the top gets bubbly). Let the pudding cool, stirring occasionally so the top doesn’t develop a thick coat.

Make sure the butter is room temperature. Mix the butter and sugar together with a mixer. Once the mix is uniform, slowly add the pudding in, spoon by spoon, continually mixing until all pudding has been added.

Assembly

The order is: cake layer, preserves, cream, cake layer, preserves, cream, cake layer. Let sit for at least one day for the cake to soften. Keep refrigerated.

 

7 Comments


  1. Oh my gosh, that looks SO good. And so different from what I would traditionally ever make for myself, but I have to admit I’m intrigued. Since Mike is Polish, I might just have to make this for him sometime. Though, I don’t think he’s quite so connected to his roots that he’d know it was Polish. ;)

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  2. I don’t suppose you have the conversion to cups of flour, etc?

    Stephanie C Reply:

    You should be able to google the conversion items! This is what I always do when I come across a recipe in grams ;)

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  3. This looks so yummy! I love recipes from the “old” country.

    My great-grandma was Scillian and used to make me “tea” (milk with a tea bag dipped in it) and cookies…the cookies were never as sweet as traditionally American ones. Unfortunately she passed away when I was ten and I never got the chance to write her recipes down. But then my older sister found a family collection of recipes from the Scillian side of the family still in Scilly and gifted each of us with a copy.

    Sorry for rambling! My point I want to make is that someday T1 will be able to share his grandparents recipe with his children and grandchildren. And that’s so beautiful to think about!

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  4. really want to eat this, Jenna…but I am on a diet. Been waiting for this recie for a LONG time.

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  5. I’m confused about the assembly – your photo doesn’t match the instructions. Are there additional cream layers under the preserve layer?

    Jenna Reply:

    Sorry my husband wrote the instructions (translated from Polish :) ) and I just copied them in for this post.

    I tried out doing cake, cream, jam, cream, cake, cream, jam, cream, cake but you can do it the Polish way as well. I have a habit of improvising pretty much everything whenever I cook.

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      I'm a farm-raised almost-crunchy stroller-pushing picture-taking lifestyle-blog-writing gastronomy-obsessed divine-seeking thrift-store-combing cheese-inhaling pavement-pounding laughter-sprinkling lover of individuality and taking chances.
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