Cake "Pani Walewska"

Description

This is a real Polish cake! The recipe I've changed a bit, but the essence and taste have not suffered from it. When I printed the recipe, I saw that almost the same is on the website Irina - bagira13, but it was published long ago, so I decided - why not brush up and not remember, moreover, that the recipe deserves it!

Ingredients

Flour

535 g
Leavening agent

1.5 tsp
Sugar

200 g
Butter

400 g
Yolk egg

8 piece
Egg white

6 piece
Powdered sugar

250 g
Corn starch

3 Tbsp
Black currants

450 g
Almonds

120 g
Milk

500 ml
Lemon peel

1 piece
Lemon juice

3 Tbsp
Vanilla

1 g

Cooking

Put the flour, the yolks of 6 PCs, 100 g sugar, baking powder, butter, cut into pieces 200 grams in the bowl of a food processor and knead the dough. Divide the dough into 2 parts. You can knead the dough by hand.

For baking cakes I used a cooking frame size 20X30 cm, the bottom covered with baking paper. Distribute one portion of dough thin and even layer.

Beat the whites until stable peaks and, still whisking, gradually add the powdered sugar. Add starch to 1 tablespoon and stir gently with a spatula.

On the cake to pave half of the blackcurrants are in season is a sin not to use fresh instead of jam!

Cover the berries with half the meringue and sprinkle with half lepestkov almonds (60 g).

Bake in preheated to 180"With the oven for about 40 minutes. Be guided by your oven. Similarly bake the second cake.

Cream. Milk, yolk, 2 PCs, flour 35 g, starch 1 tbsp. sugar 100 g vanilla put in saucepan with a thick bottom. Well all whisk to mix, add the lemon zest (tape) and cook over low heat, stirring constantly so it doesn't stick to the bottom. The cream becomes thick and appear on its surface the characteristic bubbles. To remove the zest.