Cake "Pani Walewska"

Description

Wonderful thing this Google, or rather, his translator. The recipe for this cake I found on the Polish site and immediately "googled" his translation. Translation, of course, was not very correct - not the person still translates, but the main points of the recipe it was possible to understand. Met such "pearls" of translation, which without a smile will not read. One masonica, for example, caused me a fit of Homeric laughter. I wonder what? Reproduce: "the Whites killed on the hard foam" (I guess you know what I mean). I few days pahokatawa, remembering her... So, why am I all that... the fact that next to the name "Mrs (or MS?) Walewska" was still two words that is left untranslated. What they could mean, I was never able to understand why leave only the name of Mrs. (or MS?), I think that would be enough. Besides, the name doesn't play too big role, the main thing is "content", but it's worth it to cook this cake.

Ingredients

Flour
Leavening agent

1.5 tsp
Powdered sugar

2 cup
Butter

400 g
Chicken egg
Potato starch

3 Tbsp
Jam

450 g
Milk

500 ml
Sugar

3 Tbsp
Vanilla
Almonds

120 g
Liqueur

2 Tbsp

Cooking

First prepare dough. For this mix the egg yolks, icing sugar (I replaced it with sugar) and soft butter.

Then add the baking powder and flour and make dough, which divide into two parts.

Protein whisk, then gradually add the powdered sugar (or sugar), whisk until obtaining a stable peaks. At the end of the whipping administered starch.

The bottom of the form 25x33 cm vystelim baking paper. Distributed in the form of one half of the dough. I decided to bake on parchment, because I thought that to take the finished cake after baking from the form would be difficult. Besides, I have no uniform size.

Now put on the dough half the rules of the jam.

Gently distribute it around the perimeter. The jam had its manufacture is not too liquid. I think that instead of jam you can use jam, but not too thick. Although, during baking the jam still flows a bit.

Now at the jam put whipped egg whites. It is better to bake the cakes in two and cook the meringue twice, because not every oven can accommodate from two forms of a desired size and meringue need to bake immediately after its preparation, long standing will not benefit him.

On top of meringue and sprinkle with half the norm almond flakes/petals.

Bake in preheated to 175 degrees oven for 40 minutes. Cool. My meringue turned red (though I'm covered from the top), because my oven is not the right temperature... I first baked at 200 degrees, then reduced to 150 (I have a gradation of the oven 50 units), and then again raised to 200... In General, as a result of the temperature difference (I was afraid that the dough will not be baked and the meringue will not dry out, therefore, changed temperature), I didn't quite what was needed, and it is too browned meringue. Although, the cake was still very tasty.

While the cakes are cooling, prepare the cream. Mix yolks, sugar, vanilla, flour and starch.

Then add 1 Cup milk and let's stir the mass until smooth.

The remaining milk bring to a boil, and then pour into the yolk mixture and give everything a good mix up.

Put the mixture on the stove and cook until thick. Cool to room temperature.

Soft white and butter, continuing to whisk, gradually add the cooled cream. Then enter "Amaretto" or essence of almond flavor. I have none of this turned out, so I decided to add the cognac.