Polish cake
4 servings
40 minutes
Polish cake is a delicate pastry with a lemon tang and vanilla aroma. Its layers are airy, soaked in lemon juice and sweet buttercream with hints of cinnamon. This dessert resembles traditional Polish cakes rooted in old European recipes. The combination of soft dough and refreshing lemon soak gives the cake an exquisite flavor, perfect for tea or coffee. The ease of preparation makes it an excellent choice for cozy home evenings as well as festive celebrations.
1
The dough for the layers is mixed sequentially with a mixer. Beat the eggs with a mixer for 1 minute.
- Chicken egg: 3 pieces
2
Add 75 grams of butter, 150 grams of sugar, and vanilla, beat for 2 minutes.
- Butter: 125 g
- Sugar: 150 g
- Vanilla sugar: 0 g
3
Add 130 grams of flour and baking soda dissolved in vinegar, beat for 3 minutes.
- Baking soda: pinch
- Vinegar: 1 teaspoon
4
Place in a mold and bake at 200 degrees for 25 minutes.
5
Cut the finished cake lengthwise into two parts.
6
For soaking, place the juice of 1 lemon, 3 teaspoons of sugar, 50 grams of butter, and 0.5 teaspoons of cinnamon in a saucepan and heat for 5 minutes on high heat.
- Lemon: 2 pieces
- Sugar: 150 g
- Butter: 125 g
- Cinnamon sugar: 0.5 teaspoon
7
Next, slice the second lemon into very thin rounds and place them on one layer, pour the syrup over it, and cover with the second layer.
- Lemon: 2 pieces
