Recipe of the week: Ciasto z malinami (raspberry cake)

Bring a taste of summer to your table with this classic Polish cake recipe.

Ingredients

PASTRY (this is to be made the day before)

2.5 cups all purpose flour

250 g butter (cold)

2 tsp baking powder

3 Tbsp sugar

5 egg yolks

FILLING

5 egg whites

1 cup powder sugar

1 x 16g package vanilla sugar

2 x 40g packages vanilla pudding mix (no sugar added)

1/2 cup sunflower oil

TO SERVE

500 g fresh raspberries

Few tsp of powdered sugar

 

Directions:

1. Cut cold butter into cubes. In a large bowl, place all the pastry ingredients into a blender and mix until you get a smooth dough. If the dough is too loose, add 1 – 2 tablespoons of water.
2. Divide the dough into two parts – about 60% and 40%, and wrap in plastic foil. Freeze. This step can be done the day before.
3. Butter the baking sheet. Grate 60% of the dough at the bottom of the baking sheet and slightly flatten and straighten it with your hand. Bake until golden brown at 190°C (about 20 minutes). Let it cool.
4. Beat the egg whites and add sugar, vanilla sugar and pudding mix until it is all dissolved. Combine the mixture with oil and then pour over the baked and cooled dough. 
5. Arrange raspberries all over it.  Gently push raspberries into the foam. Grate remaining, frozen dough on top of it.
6. Bake at 190°C for about 30 – 40 minutes.
7. Remove from the oven, cool and sprinkle with powdered sugar.

 

 

Recipe: Alina Pawlewicz