Pani Valevska cake with blackcurrant and meringue
12 servings
75 minutes
The 'Pani Walewska' cake is an exquisite creation of Polish cuisine, embodying elegance and richness of flavors. Its history begins in traditional Polish pastry masterpieces, where soft dough combines with airy meringue and rich cream. Black currants add a pleasant tartness to the dessert, contrasting with the delicate sweetness of vanilla cream. Almond flakes provide a crunchy texture, making each bite special. This cake is a symbol of sophistication and harmony of taste, perfect for festive celebrations as well as cozy family tea gatherings.
1
Place all ingredients in the bowl of a food processor and knead the dough. Divide the dough into 2 parts. The dough can also be kneaded by hand.
- Baking powder: 1.5 teaspoon
- Egg yolk: 2 pieces
- Wheat flour: 3 tablespoons
- Starch: 2 tablespoons
- Sugar: 100 g
- Vanillin: to taste
- Lemon zest: 0.5 piece
2
For baking the layers, I used a culinary frame measuring 20x30 cm, with the bottom lined with parchment paper. Spread one part of the dough in a thin and even layer.
3
For the meringue, beat the egg whites to stiff peaks and, while continuing to beat, gradually add the powdered sugar. Add the cornstarch and gently fold in.
- Egg white: 6 pieces
- Powdered sugar: 250 g
- Starch: 2 tablespoons
4
Spread half of the black currants on the crust (it's a sin not to use fresh ones in season instead of jam). Cover the berries with half of the meringue and sprinkle with half of the almond petals (60 g).
- Frozen blackcurrants: 450 g
- Almond petals: 120 g
5
Bake in a preheated oven at 180 degrees for about 40 minutes. Adjust according to your oven. Bake the second layer in the same way.
6
For the cream, place milk, egg yolks, flour, starch, sugar, and vanilla in a thick-bottomed saucepan. Mix well with a whisk, add lemon zest (strip), and cook over low heat while stirring constantly to prevent the bottom from burning. The finished cream thickens and characteristic bubbles appear on its surface. Remove the zest.
- Milk: 500 ml
7
Cool the cream in an ice bath.
8
And, gradually adding oil, whip the airy cream, add lemon juice, whip again, then add the liqueur and whip again.
- Butter: 200 g
- Lemon juice: 15 ml
- Amaretto liqueur: 2 tablespoons
9
Apply cream on the cake layer.
10
Carefully place the second layer on top (I gently transferred it straight from the baking tray). Put the cake in the refrigerator for a couple of hours.
11
Cut into portions with a hot and sharp knife.