- At the end of 2020 I looked at the statistics for my blog.
- I found that over the five and a half years – sernik – baked cheesecake is my most looked at post and has been for a few years.
- As today is The Epiphany – The Three Kings – I thought another version of a Polish Classic would be good.
- Recently I got this recipe from my cousin in Wembley.
- This is a simple version – not very different from my mama’s but does not have any added butter or soured cream.
- The original recipe was on a packet of bought twaróg.
- The original recipe used 1 kilogram of twaróg and as you can imagine it was large!
- I have cut down the amount of ingredients to make a more manageable sernik.
- I have adjusted some of the other ingredients as my own yoghourt cheese is always a little “wetter” than the bought twaróg.
- There is no cake base at all in this recipe – but of course you can add one.
- Be aware that the cake rises and then collapses on cooling.
Royal Grafton – Woodside – 1940-1959
- 500g twaróg – yoghurt cheese or cream cheese
- 4 eggs separated
- 140g icing sugar & 2 tablespoons & extra for dusting
- 1 tablespoon of semolina
- 2 tablespoons of potato flour (cornflour should be okay)
- 1 teaspoon of vanilla essence or rum
- Pre-heat the oven to GM3 – 160°C
- Use a cake liner to line a loose bottomed 20cm or 22cm cake tin.
- Whisk the egg yolks and sugar together until the mixture is pale and creamy.
- Add the twaróg or yoghurt cheese and the vanilla essence or rum and whisk all together.
- Fold in the semolina and the potato flour.
- In a separate bowl whisk the egg whites till they are stiff.
- Add the 2 tablespoons of icing sugar and whisk again till stiff.
- Fold the egg whites into the cheese mixture.
- Spoon the mixture into the lined cake tin.
- Bake in the oven for 60 – 70 minutes.
- Check earlier and cover if it is starting to catch.
- When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
- Take out the cake to cool in the tin.
- Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
- Dust the cake with icing sugar before serving.
- I think this cake is best made the day before you want to serve it – so it is well cooled and set.
- You can use this basic mix with a number of variations:
- Chocolate drizzle on top.
- Mixed peel added to the mixture.
- Different cake bases.
- Fruit in thickened syrups served with it.
- and so on ….
Served on a Vintage glass cake stand and Paragon – hand painted tea plates with a sauce made from thinned down raspberry jam.