Why You’ll Love This Recipe
- Rich Layers: This cake features three distinct layers—shortbread, meringue, and custard—that harmonize wonderfully, creating a balance of crispy, creamy, and tart textures.
- Tart Plum Butter: The plum butter adds a lovely tangy flavor that contrasts beautifully with the sweetness of the meringue and custard.
- Customizable Filling: You can experiment with adding raspberries or changing up the nuts to suit your taste.
- Impressive Presentation: With its multi-layered structure and glossy ganache topping, this cake is sure to be a showstopper at any event.
Ingredients
Cake Base:
- 4 egg yolks
- 3/4 cup granulated sugar
- 1/4 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
Meringue:
- 4 egg whites
- 1 cup granulated sugar
- 1/8 tsp salt
Ganache:
- 2 tbsp heavy whipping cream, boiling hot
- 2 tbsp dark chocolate chips
Also:
- 2 cups plum butter (tart)
- 1 cup chopped walnuts or slivered/sliced almonds
- 1 cup raspberries (optional)
Custard:
- 6 egg yolks
- 3/4 cup granulated sugar
- 3 cups whole milk
- 2 tsp vanilla extract
- 5 tbsp all-purpose flour
- 4 oz unsalted butter, room temperature
Tools:
- Large round piping tip
- Piping bag
- 10-inch round parchment paper circle
- 10-inch round baking pan with removable bottom
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 10-inch round springform pan with aluminum foil or parchment paper for easy removal and cleanup. Set aside.
2. Make the Meringue
In a mixing bowl with a whip attachment, combine the egg whites, sugar, and salt. Whip for about 15-20 minutes until very shiny and stiff peaks form when the whisk is lifted from the meringue.
Transfer the meringue to a piping bag fitted with a large round tip or simply use a ziplock bag with a snipped corner. Alternatively, you can spoon the meringue directly onto the cake layers.
3. Make the Pirog Cake Layers (Dough)
In a large bowl, whisk together the egg yolks, sugar, salt, and vanilla extract until smooth. Add the sour cream and whisk again. Next, add the butter and whisk until well combined.
Gradually add the flour, baking soda, and baking powder, mixing until a dough forms. Divide the dough into 2 or 3 equal pieces, depending on how many layers you prefer (refer to the recipe notes for further guidance).
4. Assemble the Cake Layers
Spread one portion of dough evenly into the prepared pan. Top with 1/3 of the plum butter, followed by 1/3 of the prepared meringue. Keep the meringue about 1/2 inch away from the edges of the pan to allow it to expand while baking. Sprinkle with 1/3 of the chopped walnuts.
Repeat the steps two more times to create 3 layers in total.
5. Bake the Cake Layers
Bake the cake layers for about 40 minutes. If the meringue starts to brown too quickly, tent the cake with parchment paper and continue baking for another 15 minutes. Once done, remove from the oven and let the layers cool in the pan for about 10 minutes before gently removing them. Allow the layers to cool completely.
6. Make the Custard
Heat the milk in the microwave or on the stovetop until it starts to boil.
In a separate bowl, whisk together the egg yolks, sugar, flour, and a few tablespoons of milk until smooth. Gradually add the hot milk to the egg mixture, whisking continuously to prevent curdling.
Pour the mixture back into the saucepan and bring to a boil over medium heat while stirring constantly. Cook for 2-3 minutes after boiling, then remove from heat and strain through a fine mesh sieve to remove any lumps. Add vanilla extract and stir.
Allow the custard to cool completely. To speed up the process, spread the custard in a large, shallow baking sheet and cover with plastic wrap, pressing it directly on the custard to prevent a skin from forming.
Whip the softened butter until pale and fluffy, then add the cooled custard in 3-4 additions, mixing well after each.
Transfer the custard to a piping bag with a large round tip and refrigerate until ready to use.
7. Make the Ganache
In a small bowl, combine the boiling whipping cream with chocolate chips. Let it sit for 1 minute, then stir until smooth. Set aside to cool.
8. Assemble the Cake
Place a small dab of frosting on your serving platter to prevent the cake from sliding. Carefully slide the first cake layer onto the platter and press gently to adhere.
Pipe dollops of custard evenly on top of the first cake layer, staying about 1/3 inch from the edges. Place the second cake layer on top, sprinkle with optional raspberries, and drizzle with the ganache.
9. Refrigerate the Cake
Refrigerate the assembled cake for at least 8 hours (ideally 12 hours) to allow it to set and stabilize.
Servings and Timing
- Servings: 16
- Prep time: 1 hour
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
- Chill time: 8-12 hours (for best results)
Variations
- Berries: Add fresh raspberries, blueberries, or blackberries between the layers for extra flavor and color.
- Nut Substitutes: If you prefer, you can substitute the walnuts with slivered almonds, hazelnuts, or even crushed pistachios for a different texture.
- Cake Size Options: This cake can be made in different sizes, such as two 10-inch round pans or three 8-inch round pans. Alternatively, use one large baking sheet (12″x16″) and cut it into layers after baking.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed cold after the flavors have had time to meld.
- Reheating: This cake is meant to be enjoyed cold, so it does not need reheating.
FAQs
1. Can I make the cake layers ahead of time?
Yes, the cake layers can be baked and stored at room temperature for up to 1 day before assembling the cake.
2. Can I use store-bought plum jam instead of plum butter?
Yes, you can use store-bought plum jam, but plum butter provides a richer, more intense flavor and is traditionally used in this recipe.
3. Can I make this cake without meringue?
The meringue adds a unique crunch, but if you’re looking for a simpler version, you can skip it and add a thin layer of whipped cream or another filling of your choice.
4. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use any 10-inch round cake pan, but be sure to line it with parchment paper for easier removal.
5. Can I freeze Pani Walewska?
It’s best enjoyed fresh, but you can freeze the cake layers (without the custard and ganache). Freeze the layers wrapped tightly in plastic wrap for up to 1 month.
6. Can I substitute the custard with something else?
If you’d like to make a simpler version, you can use whipped cream or mascarpone cheese instead of the custard.
7. Can I make this cake dairy-free?
To make the cake dairy-free, substitute the butter in both the cake and custard with non-dairy butter and use plant-based milk.
8. How do I prevent the meringue from cracking?
Be gentle when handling the meringue layers and avoid over-baking, as the meringue can crack if baked too long.
9. Can I add more layers to the cake?
Yes! If you’d like, you can add more layers by adjusting the dough and filling proportions. Just ensure the layers are balanced to maintain the cake’s structure.
10. How can I make the cake more stable for transport?
To make the cake more stable for transport, refrigerate it overnight and assemble it in a cake ring lined with acetate strips, which will help hold the layers together.
Conclusion
Pani Walewska is a delightful Polish cake that brings together buttery cake layers, rich meringue, tart plum butter, and creamy custard. With its unique layers and beautiful presentation, it’s a dessert that will impress at any gathering. Take your time to prepare this labor of love, and enjoy the delicious results!
Polish Cake Recipe – Pani Walewska
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Description
Pani Walewska, a traditional Polish cake with soft shortbread layers, tart plum butter, crunchy meringue, and a rich buttercream custard, perfect for special occasions.
Ingredients
Cake Base:
4 egg yolks
3/4 cup granulated sugar
1/4 tsp kosher salt
1 cup unsalted butter, room temperature
1/4 cup sour cream
1 tsp vanilla extract
1.5 tsp baking powder
1 tsp baking soda
3 cups all-purpose flour
Meringue:
4 egg whites
1 cup granulated sugar
1/8 tsp salt
Ganache:
2 tbsp heavy whipping cream, boiling hot
2 tbsp dark chocolate chips
Also:
2 cups plum butter (tart)
1 cup chopped walnuts or slivered/sliced almonds
1 cup raspberries (optional)
Custard:
6 egg yolks
3/4 cup granulated sugar
3 cups whole milk
2 tsp vanilla extract
5 tbsp all-purpose flour
4 oz unsalted butter, room temperature
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10-inch round springform pan with aluminum foil or parchment paper for easy removal and cleanup. Set aside.
- Make the Meringue: In a mixing bowl with a whip attachment, combine the egg whites, sugar, and salt. Whip for about 15-20 minutes until very shiny and stiff peaks form when the whisk is lifted from the meringue. Transfer to a piping bag or ziplock bag with a snipped corner.
- Make the Pirog Cake Layers (Dough): In a large bowl, whisk together the egg yolks, sugar, salt, and vanilla extract until smooth. Add the sour cream and whisk again. Next, add the butter and whisk until well combined. Gradually add the flour, baking soda, and baking powder, mixing until a dough forms. Divide the dough into 2 or 3 equal pieces.
- Assemble the Cake Layers: Spread one portion of dough evenly into the prepared pan. Top with 1/3 of the plum butter, followed by 1/3 of the prepared meringue. Sprinkle with 1/3 of the chopped walnuts. Repeat the steps two more times to create 3 layers in total.
- Bake the Cake Layers: Bake the cake layers for about 40 minutes. If the meringue starts to brown too quickly, tent the cake with parchment paper and continue baking for another 15 minutes. Once done, remove from the oven and let the layers cool in the pan for about 10 minutes before gently removing them. Allow the layers to cool completely.
- Make the Custard: Heat the milk in the microwave or on the stovetop until it starts to boil. In a separate bowl, whisk together the egg yolks, sugar, flour, and a few tablespoons of milk until smooth. Gradually add the hot milk to the egg mixture, whisking continuously to prevent curdling. Pour the mixture back into the saucepan and bring to a boil, cooking for 2-3 minutes. Remove from heat, strain through a fine mesh sieve, and stir in vanilla extract. Cool completely and then whip the softened butter and add the cooled custard in 3-4 additions. Transfer the custard to a piping bag and refrigerate until ready to use.
- Make the Ganache: In a small bowl, combine the boiling whipping cream with chocolate chips. Let it sit for 1 minute, then stir until smooth. Set aside to cool.
- Assemble the Cake: Place a small dab of frosting on your serving platter to prevent the cake from sliding. Carefully slide the first cake layer onto the platter. Pipe dollops of custard evenly on top, staying about 1/3 inch from the edges. Place the second cake layer on top, sprinkle with optional raspberries, and drizzle with ganache.
- Refrigerate the Cake: Refrigerate the assembled cake for at least 8 hours (ideally 12 hours) to allow it to set and stabilize.
Notes
For a different flavor, you can add raspberries, blueberries, or blackberries between the layers.
If you prefer, swap walnuts with slivered almonds, hazelnuts, or crushed pistachios.
The cake layers can be baked in different pan sizes, such as two 10-inch round pans or three 8-inch round pans.
This cake is best enjoyed cold, and the flavors will meld after refrigerating for 12 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
