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
