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.
450g white flour
50g white flour
6 TBSP of milk
3 TBSP of honey
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.
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.