Mildew is fragile meringue cakewhich was a “regular” at Polish parties in the 1980s and 1990s. At that time, it was unrivaled because it could be easily prepared from readily available products that were almost always in the fridge with the addition of your favorite jam or jam.
At my house its name often scared off younger family members because it made them think it was simply rotten. However, now I know that it is one of the tastiest.
Pleśniak is a traditional home-baked cake made of shortcrust pastry, fruit and delicate meringue. Its characteristic feature are acidic additiveswhich are inside. It can be currant jam, plums, currants or cherries, depending on the preferences of the person who bakes them.
The name of the cake “mold” sounds quite disturbing, but there is nothing to be afraid of. because it has nothing to do with real mold. It refers to the appearance of the top of the cake, which is supposed to have irregular light and dark spots.
Pleśniak is a cake of medium difficulty in preparation. JHowever, if you buy the necessary ingredients and make it according to the recipe, the shortcrust cake with fruit should succeed and delight your household.
Recipe for mold cake – ingredients for shortcrust pastry:
- wheat flour – 3 cups
- cold butter – 200 g
- eggs – 5 pieces (yolks for the dough and whites for the meringue)
- sugar – 3/4 cup
- cocoa – 2 tbsp
- baking powder – 1 tsp
additional ingredients:
- blackcurrant or other sour fruit jam – 300 g
Preparing mold start by pouring flour into a bowl along with baking powder. Also add chopped cold butter, egg yolks and half the sugaru. Knead the shortcrust pastry and then divide it into three, relatively equal parts.
Add cocoa to one and mix. Roll out the light part of the dough and place it on the bottom of the form (previously lined with baking paper). Spread an even layer of jam on the dough. Beat the egg whites until stiff, gradually adding the remaining sugar.
When the meringue is ready, pour it over the fruit. Grate the remaining parts of the dough on top – light and cocoa. Bake the prepared mushroom at 180 degrees Celsius for about 45 minutes until the top is golden brown.
When ready, set the cake aside to cool. Remember that the mold tastes best after it has cooled completely, when the layers of shortcrust pastry, fruit and meringue are well combined. Enjoy your meal!
