Poles love this cake. For the holidays, name days, irreplaceable birthday

Pride It is a cake that very often guests on Polish tables during holidays, family meetings and various types of celebrations. Also known as the name “Mrs. Walewska” The sweet specialty consists of a fragile bottom, pudding cream, meringue and blackcurrant jam – however, nothing prevents this last ingredient to change into jam with a different taste or jam.

Pychotka cake This is a great proposition on dessert. This kind of baking served during a birthday or name day will certainly taste guests. After all, for a reason, “Mrs. Walewska” is considered to be the favorite cake of Poles.

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Making Pychotka cakes It is not too complicated. Even those who do not have baking too often should deal with its preparation. The acquisition of appropriate is the key ingredients. For preparation Pychoty will be needed:

For shortcrust pastry:

• 500 g of wheat flour type 500;
• 220 g of butter, preferably freshly removed from the fridge;
• 1 teaspoon of baking powder;
• 1 vanilla sugar sachet;
• 100 g of powdered sugar;
• a pinch of salt;
• 6 yolks.

For pudding cream:

• 500 ml of milk;
• 200 g of butter previously removed from the fridge (it must soften);
• 1 packet of vanilla pudding without sugar (can be replaced with cream);
• 1 teaspoon of vanilla sugar;
• 80 g of powdered sugar.

For meringue:

• 6 proteins;
• About 230 g of fine sugar.

To be translated:

• 2 jars of blackcurrant jam (we should have about 500 g).

Preparation method:

1. First, we take the shortcrust pastry. Sift flour and baking powder into a large bowl. We add the remaining ingredients (a pinch of salt, butter, powdered sugar and vanilla and yolks). We properly knead the whole, divide into two parts and roll out.
2. We take a rectangular or square mold. We lay it with baking paper. Then place one part of the rolled dough in form.
3. We prepare a meringue. We beat proteins with fine sugar. This is quite a time -consuming process, but after a few minutes a fluffy mass should be created. We divide it into two parts.
4. We put a whole jar of blackcurrant on the dough placed in the form. We spread it thoroughly. Then put a layer on this jam from one part of the previously prepared meringue.
5. We bake a dough with jam and meringue in an oven preheated to 180 degrees Celsius for about 25-30 minutes. The meringue should be slightly browned. After this time, we pull them out of the oven, cut the sides and carefully slide together with baking paper on a larger chopping board.
6. We cleanse the mold from the dough residue and act as analogously as before – we put the mold with baking paper, place the second part of the dough in it, grease with the second jar of jam and finally spread the second part of the meringue to the whole. We bake in the oven again, using the same settings.
7. In the meantime, we can make a pudding cream. We measure 300 ml of milk, pour them into a saucepan and heat them. We dissolve pudding in 200 ml of cold milk. When the milk in a saucepan boils, we gradually add a second portion of milk with melted pudding to it. Mix the whole until it thickens.
8. We leave the pudding to cool. We take a bowl in which we put chopped, soft butter. We beat them with a mixer, gradually adding a cooled pudding to it. It’s best to do this spoon by spoon. Then supplement the whole with powdered sugar and vanilla sugar.
9. When the whole obtains the consistency of the cream, we pour it into the mold with the dough. We smooth the mass thoroughly, and then put out the previously baked dough with jam and meringue. We hide the dough in the fridge for about 6-7 hours. After this time it is ready to serve. We can decorate them with roasted almonds, but this is not necessary.

Pychotka cake It tastes great in the company of your favorite coffee or tea. It is certainly worth making them during Christmas or for another solemn occasion.