Print

Polish Pleśniak Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Polish Pleśniak Cake is a delightful dessert combining buttery shortcrust pastry, tangy fruit, and a soft meringue topping. This traditional Polish cake is visually impressive and perfect for any occasion. The crisp pastry, flavorful fruit layer, and airy meringue make it a crowd-pleasing treat that everyone will love. Perfect for family gatherings, special occasions, or when you want to impress with a homemade dessert.

  • Author: Chef Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 14 minutes
  • Total Time: 2 hours 14 minutes
  • Yield: 15
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

3¾ cups (470 g) all-purpose/plain flour

1⅓ teaspoons baking powder

⅓ cup (50 g) confectioners’/icing sugar

¼ teaspoon fine sea salt

2 sticks + 2 tablespoons (250 g) butter (chilled, cubed)

2 tablespoons yogurt (plus 1 teaspoon, chilled)

2 teaspoons vanilla extract

5 large eggs (separated, at room temperature)

2½ tablespoons cocoa powder

2 tablespoons potato starch

1 cup + 1 tablespoon (200 g) superfine/caster sugar

1.1 pounds (500 g) mixed tart fruits (e.g., red/black currants, berries, sour cherries, fresh or frozen)

20 prunes (pitted, finely chopped)

Instructions

  1. Prepare the Fruit Mixture: Cook the fruit and prunes over medium heat for about 20 minutes until most of the moisture evaporates. Puree and set aside to cool.
  2. Make the Pastry: In a food processor, combine flour, baking powder, salt, confectioners’ sugar, and butter. Pulse until it resembles breadcrumbs. Add egg yolks, yogurt, and vanilla extract, and pulse until the dough forms.
  3. Chill the Dough: Split the dough, knead cocoa powder and yogurt into part of it, and freeze for 30 minutes.
  4. Blind Bake the Crust: Roll out the large dough and line the pan. Pierce the dough with a fork and bake at 375°F (180°C) for 14 minutes. Set aside to cool.
  5. Layer with Fruit: Spread the cooled fruit mixture over the baked crust.
  6. Add the Chocolate Pastry: Grate chocolate dough over the fruit and refrigerate.
  7. Make the Meringue: Beat egg whites with sugar until glossy, then fold in potato starch. Spread over the chocolate dough.
  8. Bake: Bake at 325°F (170°C) for 50 minutes, then reduce to 300°F (150°C) for another 10 minutes. Turn off the oven and cool for 1.5-2 hours.

Notes

  • Tip: The meringue should be glossy but soft, not over-beaten.
  • Alternative: Use rhubarb, gooseberries, or cranberries in place of tart fruits for a different flavor.

Find it online: https://cookingwithsarah.com/polish-plesniak-cake/