Pleśniak

• I first tasted pleśniak on my recent trip to Gdańsk.
• I had never heard of it before although some of my cakes are similar.
• It does not appear in any of my older Polish cookery books.
• Having done a little more research I found it was in some people’s list of their top 10 favourite Polish cakes.
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• The name is intriguing in that the word means  – mildew or mouldy!
• It consists of 3 or 4 layers, usually baked in a square or rectangle:
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• Shortcrust/chocolate shortcrust 
• Sour fruits
• Meringue
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• Maybe the mildew reference is to the look of the meringue layer?
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• The sour fruits are usually sour cherries, blackcurrants or gooseberries.
• Jam or a mixture of jam and fresh or frozen fruits can be used.
• The fruit layer should be on the sour side – so if you jam is sweet – heat it up with the addition of the juice of a lemon or two.
• Sometimes rhubarb, cooked first, is used.
• My placek with rhubarb & meringue could be adapted with the addition of cocoa to the pastry or the fruit.
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• I tried this out in a 26 x 21 rectangular tin.
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• I have seen several versions – sometimes with the egg whites/meringue under a layer of pastry – I think the meringue on top is easier.

Shortcrust layers

• Start to make a rich buttery shortcrust using 250g of plain flour.
• Do not add any sugar to the pastry.
• Divide the crumbs part into two.
• Use the first half to make pastry with 2 egg yolks.
• To the second half add 3 tablespoons of cocoa powder and continue with 2 egg yolks as normal.
• Wrap each dough separately. 
• Leave to chill for around 30 minutes.
• Egg whites will be used in the meringue.
• Pre-heat the oven to GM6 – 200°C.
• Grease and line the baking tin with one long piece of baking paper.
• Roll out the plain shortcrust to fit into the tin.
• Roll out the chocolate shortcrust and place this on top.
• Prick with a fork all over.
• Bake for around 20 – 25 minutes.
• Leave to cool completely.

Sour Fruit Layer

• Spread jam (sour cherry, blackcurrant or gooseberry) over the pastry.
• If you jam is sweet – heat it up with the addition of the juice of a lemon or two first.
• Leave to cool.
• Add some fresh or frozen fruits if you have them.

Meringue Layer

• Pre-heat oven to GM3 – 160°C.
• Use 3-4 egg whites & 50g icing sugar per white.
• Place the whites into a grease free bowl.
• Whisk till stiff.
• Add icing sugar and whisk again till stiff.
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• Spread meringue over the top of the fruits.
• Bake for 30 – 35  minutes.
• Can be longer or shorter depending on if you want the meringue crisp or soft.
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• Leave to cool.
• Cut into squares when serving.

Royal Standard – Lyndale tea plate.