I came across a recipe for budyń which had marcypan – marzipan melted into it.
I used bought golden marzipan from Marks & Spencer’s to test it out.
There is enough to make this three times.
It was delicious.
I used it in two diferent ways.
This is the first one in which the budyń is chilled.
The original recipe used apples with the budyń, but although I have lots of apples left in the garden; I think it is better with dark red fruits such as sour cherries.
Ingredients
250ml milk
1½ tablespoons of potato flour
1 tablespoon of granulated sugar
150g of made marzipan
2 egg yolks
Method
Mix a little of the milk with the potato flour and the sugar.
Heat the rest of the milk in a saucepan.
Add the rest of the milk mixture to this and heat till it is thick.
Chop the mazipan into little pieces.
Add the mazipan to the milk mixture and stir till it is melted and you have a thick sauce.
Leave till slightly cool.
Add the egg yolks and mix till it is thick.
Leave till cool.
*
Use this over thickened fruit dark fruits such as soured cherries.
Technically to be as a tort – it should have several layers but I am not an expert at cutting the sponges into halves.
Here 2 sponges – from 4 eggs, butter, sugar and flour – are sandwiched together with a plum- jam mixture and budyńmade with 500ml of milk.
INGREDIENTS
2 circles(20/21cm in diameter) of sponge cake made from 4 eggs and the equivalent weight of butter, sugar and flour and a few drops of vanilla essence.
Around 370g of a sharp plum or plum and apple jam.
Juice of 1 lemon.
*
Budyń made with 500ml of milk – 3 egg yolks – 3 tablespoons of potato flour, 3 tablespoons of sugar and 1 tablespoon of butter.
*
All the ingredients need to be cool – even cold, so they do not run when put together.
*
Icing sugar to dust
METHOD
Put the jam and the juice of 1 lemon into a small saucepan and heat gently, mixing together to get a thick paste.
Leave to cool completly before using.
*
Spread the jam mixture over the first round of the cake.
*
Spread the cold budyń over the jam mixture – do not take it quite to the edges.
*
Place the second round of cake over this, gently press it down.
Today is my Blog Anniversity – I started in 2015 – Can you believe it is 10 years of Blogging?
Today is post 676!
Still lots of recipes to come in the future – lots of books to look at and lots of recipes from friends and family.
Today’s post is inspired by an English combination.
Stewed rhubarb and warm custard is often served as a pudding in England.
Yesterday I had coffee and cake in a local department store.
I tried a piece of Rhubarb & Custard cake thinking I could use this idea.
Sadly this cake was not as nice I imagined as I could not taste any custard and the cream was much too sweet; although the rhubarb – rather like a tart jam was good.
However I thought I would use this idea to make a cake using budyń – thick Polish custard and some cooked rhubarb as fillings.
The rhubarb filling has to be made in advance and needs to be cold.
Cook the rhubarb until it has lost all its structure – into a pulp – but without any liquid left.
It needs to be still a little tart to balance the sweetness of the other ingredients.
You need :
2 Sponge cakes – ones using butter
Rhubarb filling
Budyń
Icing Sugar to dust
Ingredients
8- 10 stalks of rhubarb
3-4 tablespoons of granulated sugar
4 tablespoons of water (more might be needed)
Method
Pre-heat the oven to GM2 – 150°C.
Chop the rhubarb into small pieces and place into a roasting tin.
Sprinkle with the sugar.
Cook for around 40 minutes.
Keep checking and add water if necessary.
Do not allow the sugar to burn.
Cook until the rhubarb is very soft.
Mix to a pulp with a fork.
Leave to cool completely.
INGREDIENTS for budyń
500ml milk
1 tablespoon of butter
2-3 tablespoons of granulated sugar
3 egg yolks
3 tablespoons of potato flour (or cornflour)
METHOD for budyń
Put 300ml of the milk, the butter and sugar into a saucepan.
Heat gently till the butter has melted and the sugar dissolved, stirring all the time.
Bring this to the boil for a few seconds and then take off the heat.
Blend the potato flour with the rest of the milk (200ml) and with the egg yolks.
Add some of the boiled mixture to this and stir well.
Add this mixture to the rest of the boiled mixture and stir well.
Put the pan back on the heat and bring back to boiling point, stirring gently.
Keep at boiling for 1 minute, stirring all the time.
Leave to cool completely.
Ingredients for Cake
4 Eggs
Butter
Caster Sugar
Plain flour
2½ teaspoons of baking powder
2-3 drops of vanilla essence
Method for Cake
Grease and line the base of 2 x 21.5cm sandwich tins. – I find anodised aluminium tins are the best. (my old tins say 8 1/2 inch on the base – 21cm or 22cm would be OK)
Pre-heat the oven to GM 4 – 180°c
The first thing you have to do is weigh your eggs – complete with their shells.
You then weigh out the same amount of butter, caster sugar and flour.
At first I thought this was very strange but now find that it gives a very good way of getting the right proportions no matter what size the eggs are.
I heard the late Marguerite Patten in an earlier recorded programme on the radio a few weeks ago saying that Victorian cooks often used this method.
Cream together the butter and sugar until it is light and fluffy.
Add the eggs, one by one whisking again until the the mixture is light and fluffy again.
Seive the flour and mix in the baking powder.
Fold in the flour with a metal spoon taking not to over mix the mixture and knock out all the air.
Divide the mixture evenly between the 2 prepared tins.
Bake in the centre of the oven for around 25 to 30 minutes – the cake should be golden brown and be clean when a cake tester is used.
Layer up the Cake
Place one of the sponge cakes on a glass plate or stand.
Spread the rhubarb over the cake up to the edge.
Spread all the budyń over the rhubarb up to the edge.
This is a variation on my post Kołaczyki which means little wheels from the wordkoła which means wheels.
This uses my favourite Basic sweet yeast dough.
The buns are filled with budyń – Polish custard and dark forest fruits.
I used frozen blackberries.
A few reminders when using yeast in baking
Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
Older Polish recipes use fresh yeast.
I have used dried yeast and have had very good results.
Ingredients – for the dough
Leaven – Starter
100g plain flour
15g dried yeast
125ml milk
Rest of ingredients
3 egg yolks
60g sugar
50g melted butter or block margarine
400g plain flour
1/4 tsp salt
Zest of 1 lemon
2-3 drops of vanilla essence
125ml milk
Method
Warm the milk slightly – so it is just warm to the touch – and add the yeast and mix together.
Put the flour in to a bowl and add the milk and yeast mix it all together and leave it covered until it is double in size.
*
Melt the butter and leave it to cool.
*
Whisk the yolks and sugar until they are pale and fluffy.
*
Grease 2 baking sheets – You should get around 14 buns. – invite people round!
I think these are best on the day they are made – start early in the morning.
Into a large bowl put: the flour and the salt, the yeast starter, the yolk mixture, the zest of a lemon, the vanilla essence and the milk.
Mix it all together so that you get a soft dough that comes away from the side of the bowl – you do not have to knead it.
*
Then work in the melted butter (this is the hardest part) until it is all incorporated and you have a uniform shiny dough.
Cover the dough with a cloth and leave this to rise until it is double in size.
*
Onto a floured surface place the dough and form it into a rectangle and then roll this out until it is around 2cm thick.
Using a 8cm diameter cutter cut out circles of dough and place them on the greased baking sheets, leaving room for the dough to rise.
Gather together the left over dough and repeat the process.
*
Cover the trays and leave the circles to rise and double in size.
Pre heat the oven to GM5 – 190ºC
Use a clean napkin or tea towel and cover the base of a tumbler.
Use the covered tumbler and press down on the centre of each circle to form an indentation into which you will put the filling.
Journey From A Polish Kitchen 
