Torcik – with Bottled Blackcurrants

This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

  1. Sponge cake base
  2. Sweet curd cheese with lemon jelly
  3. Drained bottled blackberries in blackcurrant jelly
  • For the base I used a kefir sponge cake which I cut into thin slices.
  • I adjusted the ingredients in the lemon/cheese mixture from previous ones and did not use egg whites.
  • I used real fruit juice Polish jellies and bottled blackcurrants.

 

 

Ingredients

  • 500g twaróg or yoghurt cheese (you could use full fat cream cheese)
  • 200g icing sugar
  • 100g butter
  • 4 yolks
  • 1 packet of lemon jelly
  • 1 packet of  blackcurrant jelly
  • *
  • Thin slices of sponge cake – I used my kefir sponge cake
  • *
  • Blackcurrants drained from a jar of bottled blackcurrants (keep the juice)

Method

  • Use a 25cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base and sides with some butter.
  • Using thin slices of sponge cake make a layer on the base of the tin.
  • *
  • Dissolve the lemon jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool jelly.
  • Pour the mixture over the sponge base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Arrange the drained blackcurrants over the lemon layer.
  • Gently put the blackcurrant jelly over the blackcurrants – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

Coffee set & plates – Counterpoint by Royal Doulton  from 1973 – 1987.

Note

  • Next time I would pour several tablespoons of the juice over the sponge base.
  • Here I put a little of the the juice on the serving plate and let it soak in before serving.

 

 

 

Tort – Jadwiga

I remember my mother making this as a no-bake tort using sponge fingers.

She called it tort Jadwiga.

I have not been able to find a recipe for this other than in my notes and now I wonder whether she called it after me!

Partly because I did not have any sponge fingers and partly because I wanted to make a round cake – I decided to make this by baking two round fat free sponges.

Three are 4 parts to the ingredients list:

  • Fat free sponges – I used a quick English style version
  • Juice of a large orange
  • Rum & Almond butter icing
  • Toasted flaked almonds to decorate.

Ingredients -Fat Free sponge

  • 4 eggs
  • 150g caster sugar
  • 150g self raising flour

Method – Fat Free sponge

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line the base of  two 18cm diameter baking tins.
  • In a bowl whisk the eggs and caster sugar until they are pale and creamy.
  • Gently fold in the flour.
  • Pour the mixture into the tins and bake for 25-30 minutes until golden.

Ingredients – Butter Cream

  • 110g unsalted butter
  • 50g ground almonds
  • 2 egg yolks
  • 2 tablespoons of rum
  • 300g icing sugar (approx)

Method – Butter Cream

  • Cream the butter with around half of the icing sugar.
  • Add the egg yolks and cream again till fluffy.
  • Add the ground almonds and the rum and whisk again.
  • Start adding the rest of the icing sugar until you have a thick butter cream.

Assembling the tort

  • Prick the top of each sponge with a skewer.
  • Place one of the sponges on the cake stand or plate you are going to use.
  • Using a spoon pour half the orange juice over the base of the tort.
  • Put a layer of the butter cream over the base.
  • Put the second cake on top and gently pour the rest of the orange juice over it.
  • Using a small spatula cover the top and sides with the rest of the butter cream.
  • Scatter the almond flakes over the edge of the top and around the sides of the tort.

 

 

Tea set by Royal Standard – Lyndale from the 1950s

Almond Meringue Cake

My mother used to buy little cakes called Japs from the English bakers where we lived in Lancashire.

We both loved them.

I now know that the name is shortened from Japonais  – which is French for Japanese style.  How they came by this name seems to be a mystery.

Traditionally they were two circles of almond meringue sandwiched together with a butter cream (often coffee flavour), covered with more butter cream and nibbled nuts.

When I came across this recipe for an almond meringue cake, lots of memories came flooding back.

The proportions for the meringue are:

50g of caster sugar & 25g of ground almonds per egg white.

I used 4 egg whites in this version.

Ingredients

  • 4 egg whites
  • 200g caster sugar
  • 100g ground almonds

Method

  • Use the loose bases of two baking tin – 20cm in diameter.
  • Lightly grease the circles.
  • Cut a 2 x 20cm circles of grease-proof paper and stick them onto the metal circles.
  • Place each circle on a large baking tray.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the ground almonds.
  • Spoon and smooth half the mixture onto each circle.
  • Bake for 50 minutes (swap shelves half way through).
  • Turn off the oven and leave the meringues inside for 20 minutes.
  • Take out and leave to cool completely before using.
  • *
  • Place one circle onto your cake stand.
  • Cover this with coffee or rum butter cream**.
  • Place the second circle on top.
  • Optional – add a few blobs of butter cream on top to decorate.
  • *
  • ** You can use a lighter cream filling of your choice.

 

 

Coffee set by Royal Doulton  – Pastorale – 1970 – 1990

Jug by Buchan Pottery, Portobello near Edinburgh –  from the early 1960s.

 

Meringue Cake with Rhubarb

Tort Bezowy is a meringue cake.

Meringues are popular in Poland and often made because lots of other dishes contain many egg yolks so there are egg whites needed to be used rather than wasted.

A little tip – freeze two egg whites at a time in a little container – then you have them ready for use later – bring them back to room temperature first.

The meringue that is used here has the addition of potato or cornflour and a little vinegar which gives a soft marshmallow centre to the meringue.

This style of meringue dish was named in honour of the Russian ballerina Anna Pawlowa (Pavlova) after her tour of Australia in 1926.

It is made up of 3 parts

  • 1 Pavlova style meringue
  • 2 Budyń (Custard)
  • 3 Rhubarb compote

Pavlova style meringue

Ingredients

  • 4 egg whites
  • 225g caster sugar
  • 1 teaspoon of potato flour or cornflour
  • 1 teaspoon of white wine vinegar
  • 2-3 drops of vanilla essence

Method

  • Use the loose base of a baking tin 25cm in diameter.
  • Lightly grease the circle.
  • Cut a 25cm circle of greaseproof and stick it on the metal circle.
  • Place the circle on a large baking tray – one without sides is best.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the potato or corn flour, the vinegar and vanilla essence.
  • Using up to ½ of the mixture cover the circle on the tin.
  • Using the rest of the meringue put spoonfuls around the edge.
  • Bake for 50 minutes.
  • Turn off the oven and leave the meringue inside for 20 minutes.
  • Take out and leave to cool completely before filling.

Budyń  (Custard) 

Ingredients

  • 4 egg yolks
  • 400ml of milk
  • 1 tablespoon of butter
  • 2 tablespoons of granulated sugar
  • 2½ tablespoons of potato flour or cornflour
  • 2-3 drops of vanilla essence

Method

  • Put 250ml of the milk, the butter, sugar and vanilla essence into a saucepan.
  • Heat gently until the butter has melted and the sugar dissolved, stirring all the time.
  • Bring to the boil and then take off the heat.
  • Blend together the rest of the milk (150ml), the egg yolks and the potato or corn starch.
  • Add some of the boiled mixture and stir well.
  • Add this to the rest of the boiled mixture and stir well.
  • Put the pan back on the heat and gently bring back to boiling point and keep stirring.
  • Keep on the heat  – stirring for 1 minute.
  • Pour into a glass or china dish and cover with a circle of grease-proof paper.
  • Leave to go completely cold before using.

Rhubarb Compote

Ingredients

  • 250g fresh rhubarb*
  • 75g granulated sugar

Method

  • Pre-heat the oven to GM3 160°C
  • Cut the rhubarb into 4cm chunks.
  • Put the cut rhubarb into a small roasting dish.
  • Sprinkle the sugar over the top.
  • Cover with a piece of foil.
  • Place in the oven for around 30 minutes.
  • Leave to go cold before using.

*You might want to roast more rhubarb for other uses and just use some for this dish.

Assembling the Pavlova

All three parts must be cold.

  • Place the meringue nest on a large serving plate or stand.
  • Using a tablespoon – pile the budyń (custard) into the centre.
  • Arrange the rhubarb chunks and some of the syrup over the custard.

Lead Crystal cake stand  – Tortenplatte – Venus  by Nachtmann(Germany).

Plates – Lavender by Jet for Ter Steege in The Netherlands.

Torcik – with Strawberries

There are loads of strawberries in the garden and as I have previously made a torcik with alpine strawberries  – I thought I would make a slightly different version using strawberries.

This torcik has a sponge finger rather than a biscuit base and the lemony curd cheese layer has more butter and egg yolks but the egg whites are omitted.

There does not seem to be an exact English translation for Torcik – the terms icebox cake or no bake cake convey some of the ideas.

This torcik is composed of 3 layers

When making a torcik like this you need time to let one layer set before starting on the next or you will get mixing of the layers.

  1. Sponge Finger base
  2. Sweet curd cheese with lemon jelly (this is a richer mixture than in the alpine strawberry  torcik)
  3. Strawberries in blackcurrant jelly

I have had super results using the following brand of  real fruit juice Polish jellies.

 

Ingredients

  • 500g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 200g icing sugar
  • 250g butter
  • 5 egg yolks
  • 1 packet of light coloured jelly (lemon)
  • 1 packet of dark coloured jelly (blackcurrant)
  • *
  • Sponge finger biscuits – around a packet
  • *
  • Lots of sliced strawberries – enough to cover the surface of the torcik

Method

  • Use a 25cm in diameter loose bottomed or spring-form tin.
  • Lightly rub the base with some butter.
  • *
  • Arrange the sponge fingers over the base of the tin – breaking some up so the whole base is covered.
  • *
  • Dissolve the lemon jelly in 125ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool lemon jelly.
  • Pour the mixture over the biscuit base.
  • Level the top.
  • Leave to set – best in the fridge – for 3 hours at least.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Prepare the strawberries, remove any stalks and leaves and cut them into slices.
  • Arrange the strawberries on top of the lemon layer.
  • Gently put the blackcurrant jelly over the strawberries – use one spoon to pour the jelly over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

 

 

Tea plate – Royal Doulton – Counterpoint – 1973 – 1987

Torcik – with Alpine Strawberries

Five years of blogging today!

I know I said this last year but I still cannot believe it!  I posted my first post five years ago today – 4 July 2015.  Time has gone so quickly but there is still much more to write about.  

This will be post number 280 and there have been visitors from more than 130 countries.

Suddenly in the garden there were loads of alpine strawberries – time to use them in a recipe!

I had seen lots of cakes in Poland with a layer of fruits and jelly on top and decided now was the time to start trying some out.

Torcik – this is a word that I have just learnt.

There does not seem to be an exact English translation!

I have seen the terms icebox cake or no bake cake, which convey some of the ideas.

  • Tort is a layer cake, a gateaux and the -cik  ending usually denotes a diminutive – something small.
  • A torcik is a dessert type cake which is not baked.
  • A torcik can be assembled cold from previously baked parts such as meringue circles, crushed biscuits or sponge fingers.
  • It usually has a mousse or custard layer  or one which has been set with gelatine.
  • Curd cheese, twaróg or yoghurt cheese is often used.
  • In Poland this would not be called a sernik  – a cheesecake as it is not baked.
  • *
  • Many recipes use gelatine or bought flavoured jellies.
  • Polish jellies come in the form of powdered granules.
  • English jellies come in a concentrated jelly block.
  • I have had super results using the following brand of  real fruit juice Polish jellies.

 

 

  • I intend to try out some more recipes out using English style jellies.
  • If you are adapting recipes between using gelatine and using bought jellies – you need to adjust the sugar content.
  • *
  • I think a Charlotte Russe could be described as a torcik.
  • It was invented up by the French chef, – Marie Antione Carême(1784-1833) who was working for the Russian Tsar, Alexander I.
  • It is not layered but has many of the same element.

When making a torcik you need time to let one layer set before starting on the next  – my first attempt was a disaster in looks!

This torcik is composed of 3 layers

  1. Biscuit base
  2. Sweet curd cheese with lemon jelly
  3. Alpine strawberries in blackcurrant jelly

Ingredients

  • 500g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 250g icing sugar
  • 80g butter
  • 3 eggs separated
  • 1 packet of light coloured jelly (lemon)
  • 1 packet of dark coloured jelly (blackcurrant)
  • *
  • 125g of plain biscuits such as petit beurre, morning coffee or rich tea
  • 70g butter
  • *
  • Lots of alpine strawberries – enough to cover the surface of the torcik

Method

  • Use a 25cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base with some butter.
  • *
  • Crush the biscuits into small crumbs.
  • Melt the butter, add the crumbs and mix.
  • Put the mixture into the base of the tin and press it down firmly.
  • *
  • Dissolve the lemon jelly in 125ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yokes, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Whisk the whites until they form stiff peaks.
  • Fold the whites into the mixture.
  • Gently mix in the cool jelly.
  • Pour the mixture over the biscuit base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Prepare the alpine strawberries – removing any stalks and leaves.
  • Arrange the alpine strawberries on top of the lemon layer.
  • Gently put the blackcurrant jelly over the alpine strawberries – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

Tea plates – Queensbury by Midwinter from the 1970s

 

 

Walnut Tort

This is the same  recipe as the  Hazelnut tort only here ground walnuts  are used instead of hazelnuts.

I used the 6 egg recipe and made it in 2 x 18cm sponge cake tins.

A Little Note About Walnuts

Walnuts (Juglans regia) are native to south-east Europe and south-west China. They are the oldest tree food known dating back to 7,000 BC.

There are accounts of their cultivation in Babylon (now Iraq) in 2,000BC.

Juglans regia means means Jupiter’s royal nut.

They are the seed of a drupe (stone fruit) – not a true Botanical nut.

In Polish walnuts are orzechy włoskie –  nuts Italian – so named it is thought as they were brought to Poland by traders from Imperial Rome.

Black walnuts (Juglans nigra) are native to North America.

Ingredients

6 eggs

225g  caster sugar

225g ground walnuts

2 sponge fingers – crushed.

Optional – extra chopped walnuts for sprinkling on the butter cream or grated dark chocolate.

P1030465

Method

You will need to grind the walnuts and of course an electric grinder makes this very easy.

It is best to chop the walnuts into small pieces as this will make it easier and grind the walnuts in small batches so as not to over strain the motor.

Pre-heat the oven to GM5 – 190°C.

Grease and line 2 x 18cm in diameter tins.

Crush the sponge fingers and mix them with the ground walnuts.

 

Whisk together the eggs and sugar until they are pale and frothy.

Fold in the walnut mixture.

Divide the mixture between the two tins and bake in the oven for around 20 minutes.

Allow the cakes to cool .

Drizzle each cake with a poncz (sweetened punch). I used 50ml of weak black tea, 1 tablespoon of rum  and 1 tablespoon of  sugar.

 

Sandwich together with a butter cream & cover the top and sides also.

The following flavours are good with walnuts.

I used a rum butter cream made from 80g butter, 1 egg yolk  1 tablespoon of rum and  around 230g of icing sugar.

Cream the butter and the egg yolk and add the rum.  Mix in the icing sugar until you have the desired consistency.

More butter cream would have been better – I was trying to use the minimum this time!

I added chopped nuts to the top and sides (I used a cake stand with a small lip – a totally flat stand would have make it easier to add the nuts to the sides).

 

 

Served on – Tuscan China – Bird of Paradise – Hand Painted – 1930s

An Austrian Influence

A few weeks ago I bought an excellent Austrian cookery book in a charity shop.

 

 

 

 

 

 

I know that there is a lot of overlap & influence between Polish & Austrian Cookery  and have enjoyed looking at this book and comparing my recipes with ones here.

On the back cover it says

The culinary flavour of Austria is a gentle flavour. It knows of the fiery spices of Hungary and the elegance of French cuisine. It derives much of its strength from Moravia and much of its daring from Poland.”

For several of the cakes apricot or redcurrant jam is used to cover the top and sides of the cake before icing it.

For a walnut gateau, similar to my recipe, redcurrant jam is used.

I decided to do a variation of this with my walnut tort and to use raspberry jam.

The 2 cakes were made as above.

A poncz(sweet punch) was used made from 50ml of weak black tea and 1 tablespoon of sugar to drizzle the cakes.

The cakes were then sandwiched together with a raspberry butter cream using  60g Butter, 180g icing sugar & 2 tablespoons of raspberry jam which were creamed together.

 

Then the  top and sides were covered with raspberry jam, warmed slightly for ease of spreading and then this was allowed to dry.

I then made a lemon icing with the juice of 1 lemon and  icing sugar and used this to cover the top and sizes.

 

 

Served on Royal Grafton – Woodside  –  from the 1950s

However

This did not work too well – the icing I made was too stiff and I disturbed the jam underneath and got a mottled pink and white icing which  then  dripped down onto the base of the cake stand!!

However my friends thought the cake tasted wonderful and loved the combination of  flavours, so I decided to make the icing with the juice of 1 lemon, 1 tablespoon of raspberry jam & icing sugar and see how that worked.

Storage

Do not cover the cake completely or it will go very soggy – cover it with a net or similar which will let the air circulate but keep insects off.

 

Alternative Icing 1

I decided to test out the raspberry icing over a creamed sponge cake – I used 4 eggs and equal amounts of butter, caster sugar and self raising flour and baked them in 2 x 20 cm anodised baking tins.

I sandwiched the cakes together with a layer of jam and the raspberry butter cream as above.

 

I then made a thick icing using the juice of 1 lemon, 1 tablespoon of raspberry jam & icing sugar.

 

Served on Aynsley  –  Las Palmas – 1960s

Alternative Icing 2

This icing was not as tangy as on the original cake so I tested this again with a more pouring, dripping glaze – this time using the juice a lemon, 1 tablespoon of raspberry jam & enough icing sugar to make a more pouring glaze.

I made just one 22cm round walnut cake and cut it in half &  used a poncz(sweet punch) made from 50ml of weak black tea and 1 tablespoon of sugar to drizzle the cake.

 

 

A few thoughts!

With hindsight I would not use one cake again as it was hard to cut it through evenly & there were lots of crumbs – if I only wanted to use 4 eggs,  I would make 2 smaller cakes.

I still have not got the icing quite right – this time there was too much & it was a bit too runny – maybe just the juice of half a lemon would be enough – however the taste was very good.

The cake improved over the next few days as the icing seeped into the cake.

 

 

Served on Colclough – Stardust – from the 1960s.

Storage

As with the cakes above do not cover the cake completely or it will go very soggy – cover it with a net or similar which will let the air circulate but keep insects off.

 

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Hazelnut – Tort

Corylus avellana is the hazelnut, also known as  cobnut or filbert nut.  In Polish it is orzech laskowy  – which translates as nut of the forest and as its name implies hazel trees or bushes grow abundantly in Poland.

Turkey is the largest commercial producer of hazelnuts followed by Italy.

Ferrero SpA  – makers of Ferrero Rocher and Nutella use 25% of the global supply of hazelnuts per annum.

Tort is a layer cake (in England the French word gateaux is used) – the layers of cake being sandwiched together with a butter cream (Sweet whipped cream was hardly known in Poland – with soured cream being the norm).

The word tort is originally from the Latin torta – flat cake or round loaf of bread.

A tort can be round or in a block shape – it often has very decorative piping  – my decorations tend to be more simple!

A tort is often made for celebrations and is often very large – I have recipes which call for a dozen or more eggs!

The following recipe only uses 6 eggs!

This tort recipe uses hazelnuts which have been roasted and then ground.

I often buy my hazelnuts from a  dried fruit & nut stall in Leeds Kirkgate Market.  This the largest covered market in Europe and was founded in 1875 and has around 100,000 visitors per week.

On this stall you can buy : whole hazel nuts, roasted hazel nuts and ground roasted hazel nuts.

I use either roasted hazel nuts and grind them myself or roast the hazel nuts myself and then grind them.

Roasting Hazel Nuts

To roast hazelnuts put the shelled nuts on a baking tray and put them in an oven at GM 5 – 190°C for around 10 to 15 minutes – keep checking as it is easy to burn them.

Once they are done, leave them to cool and then rub off the papery skins between your fingers and discard them.

 

 

I use an electric grinder which is very useful.

 

 

 

Ingredients

  • 6 eggs
  • 225g  caster sugar
  • 225g roasted & ground hazelnuts
  • 2 sponge fingers – crushed
  • Method

Pre-heat the oven to GM5 – 190°C

Grease and line a 23cm x 32cm baking tray.

 

 

 

 

Mix together the ground hazelnuts and crushed sponge fingers.

 

 

 

 

Whisk together the eggs and caster sugar until they are pale and fluffy.

 

 

 

 

 

 

Fold in the nut mixture.

Pour the mixture onto the baking tray and bake for  around 20 minutes until it is golden on top.

 

 

Take out and leave it to cool on a cooling tray.

Measure the length of the cake and cut it into 3 equal pieces.

 

 

 

 

A poncz (sweet punch for moistening the cake) is used on each layer.

I used one made from 150ml of weak black tea, 45 ml of rum and 2 tablespoons of granulated sugar.

Rum Butter Cream

Ingredients

  • 120g butter
  • 2 egg yolks
  • 2 tablespoons of rum
  • 300g icing sugar ( approximate amount)
  • Method

Cream together the butter and egg yolks.

Add the rum and cream again.

Mix in the icing sugar till you have a smooth butter cream

 

 

Using a spatulas layer up the cake first with poncz on each layer and then the butter cream.

Cover the top and sides with the butter cream.

Make fancy patterns with spatulas (or you can do fancy piping if you wish).

 

 

Little spatulas for decorating with icing.

 

 

 

Tea plates are Silver Rose by Duchess from the 1950s & 1960s.

The cake slice is Water Garden by Portmeirion.

Round Tort

The same quantities and method as above can be used for two 18m diameter cake tins.

Here the poncz was made from 150ml weak black tea and 2 tablespoons of granulated sugar & coffee butter cream was used.

Coffee Butter Cream

Ingredients

90g butter

1 egg yolk

3 tablespoons of very strong coffee

250g of icing sugar (approximate amount)

 

 

 

Method

Cream the butter and egg yolk.

Add the coffee and cream again.

Mix in the icing sugar until you have a thick butter cream.

 

 

 

 

Use the poncz to moisten the cake & layer up and coat with the icing.

20170730_182946

 

 

 

 

Very useful cake lifter – from Lakeland Plastics – for moving the cake

20170604_065017

 

 

 

 

 

Another cake lifter

 

 

 

Tea set is by Spencer Stevenson Co Ltd, who manufactured in England  between 1948 and 1960.  The design name is not known.

Green Teapot is Café Culture by Maxwell Williams.

Other Cake Sizes

3 eggs with 110g of roasted hazel nuts & 110g of caster sugar for 1 – 18cm diameter cake tin.

4 eggs with 150g of roasted hazelnuts & 150g of caster sugar for 1  – 22cm diameter cake tin.

 

Polish Cakes

 

 

Cakes & Pastries

There seems to be is no end to the variety of cakes in Poland: yeast cakes, tort(layer cake), poppy seed cakes, apple cakes, cheesecakes, cakes with berries, honey cakes, cakes with nuts and many more. I could write a book just on cakes alone, even on just one type of cake.

The influence of France, Austria and Hungary can be seen or rather tasted in some of the cakes and pastries. This has come about through royal alliances in the past with foreign princesses bringing their chefs to Poland.

There are special cakes for different days of the year especially  Easter and Christmas Eve.

A Few Notes on Ingredients

I have adapted some recipes, as did my mother, to take into consideration the availability of ingredients here in England.

Cream in Poland is smetana – soured cream, and before its general availability in England we would use single or double cream with lemon juice added to it.

As in many countries in Europe, there is not any self-raising flour in Poland. There are different flours for bread making and there is a special plain flour for cake making to which you have to add baking powder. Many recipes use potato flour and sometimes cornflour.

Sugar in Poland is from sugar beet and is white sugar so there is not a tradition of cakes with brown sugar or syrup or treacle. Strangely enough the sugar is granulated or icing there is not any caster sugar.

Butter in Poland is unsalted and this although is better for baking and certainly for making butter cream, I do not find it makes enough of a difference to go out and get this type specially, salted will do if that is what you have.

Tort is usually layered up with rich butter cream or similar.

Chocolate is usually dark chocolate.

I  am going to start with a Traditional Poppy Seed Cake recipe.