by Marcin is one of the most popular cakes, among others. in Podlasie. It is composed of many thin layers layered with a light, delicate cream with a sour taste. In the traditional version, it takes up to a dozen or so layers, but the final effect is definitely worth the effort.
To make it easier, you can prepare a version with six tops – like in this recipe.
Ingredients for the cake:
- 125 ml sour cream 18%,
- ½ teaspoon of baking soda,
- 125 g of butter,
- 90 g of fine sugar,
- 16 g of vanilla sugar,
- 1 egg (size L),
- 1 yolk,
- 400 g of cake flour,
- a pinch of salt.
Ingredients for the cream:
- 1200 ml whipping cream (36%),
- 400 g sour cream (18%),
- 16 g of vanilla sugar,
- powdered sugar (to taste),
- lemon juice (to taste).
Additionally:
- approximately 150 g of butter biscuits.
Bring all the ingredients for the cake to room temperature.
Mix the cream with baking soda and set aside for 10 minutes (the cream should double in volume).
Cream the butter with sugar and vanilla sugar until light and fluffy. Without stopping mixing, add the egg and yolk.
Add cream with soda, sifted flour and salt to the butter mixture. Mix until ingredients are combined. You will get a thick, soft, elastic dough. Divide them into 6 equal parts.
Line the bottom of a 23 cm cake tin with baking paper. Bake 6 cake layers (each separately). Roll out each portion of the dough in turn, place it on the bottom of the form (stretch the dough to form a circle), prick it with a fork and bake (for 10-15 minutes) until golden at 190°C.
Chill both creams thoroughly.
Combine whipping cream, sour cream, vanilla sugar and powdered sugar sifted through a sieve in a large enough bowl. Beat until thick (this may take some time). At the end of whipping, pour lemon juice into the cream.
Spread the cream over the tops of the cake (leave some for plastering). Leave the top surface dry. Place a breadboard (not too heavy) on it and put the dough in the fridge for an hour.
After an hour, remove the weight and cover the top and sides of the cake with the remaining cream. Decorate them with crushed biscuits.
Place the cake back in the fridge. It is best to wait 1 day before consuming it – until the cake tops soften.
Source: Terazgotuje.pl
See also:
Crispy Easter pockets. A simple snack for the holiday table
Easter salad from Lesser Poland. The perfect combination of ingredients
Delicate, creamy and slightly sour. This Easter egg filling surprises with its taste
