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

Not Quite a Cheesecake – version 2

I posted Not Quite a Cheesecake in July of 2018.

I have made it several times since as a larger version when I have had lots of my own yoghurt cheese. For this version I used Morello cherries from a jar.

You can  use twaróg, curd cheese, cream cheese or yoghurt cheese, it is a bit different from my usual Polish baked cheesecake. as it does not have a cake/biscuit type base. Because of this you do need a one piece cake liner for your loose bottomed tin.

Ingredients

  • 200g Butter
  • 200g Caster sugar
  • 4 eggs separated
  • 3 tablespoons of potato flour or cornflour
  • 150g Ground almonds
  • 400 – 450g Twaróg , Curd cheese or Yoghurt Cheese
  • 1/2 teaspoon of vanilla essence
  • Pinch of salt
  • Morello cherries from a 460g net weight jar
  • Optional Topping
  • Juice from the cherries
  • 1 tablespoon of potato or cornflour to thicken the juice.

Method

  • Line a 22cm diameter loose bottomed cake tin with a bought paper cake liner.

 

 

 

 

  • Preheat the oven to GM5 190°C
  • Drain the cherries from the juice – keep the juice for the topping.
  • Cream the butter and sugar until they are soft and fluffy.
  • Add the egg yolks one by one until you have a smooth mixture.
  • Add the vanilla essence and the salt and mix in.
  • Add the cornflour, ground almonds and the yoghurt cheese and mix together thoroughly.
  • Whisk the egg whites until they are stiff.
  • Fold the egg whites into the cake mixture.
  • Put the cake mixture into the lined tin.
  • Place around half the cherries on top of the mixture.
  • Bake in the oven for 35 minutes.
  • Turn the oven down to GM2 – 150°C and bake for around another 30 minutes.
  • Switch off the oven but leave the cake in there until it is cool.
  • Keep the cake in the refrigerator but bring to room temperature for serving.
  • Dust with icing sugar
  • ***
  • Make a runny sauce from the juice heated with a tablespoon of potato flour.
  • Serve portions with a few cherries on the side and some of the sauce poured on or next to it.

     

    Served here on tea plates from a coffee service by Midwinter – Queensbury from the 1970s.

Rogaliki – Filled

Rogaliki – Crescent Rolls

Rogaliki means little horns and these rolls are made into a crescent shape which look like horns.

This amount of dough makes 16 rolls and you will need 2 greased baking sheets.

Many Polish yeast recipes  make a rozczyn – a leaven in the form of a batter or starter to begin with – I have liked using this method very much.

Older Polish recipes use fresh yeast.  I tend to use dried yeast and had very good results.  I like using the little measured out sealed packets of dried yeast, which are sufficient for up to 500g of flour and are equivalent to 25g of fresh yeast.

I have two earlier post:

Bułeczki – bread rolls

Here I made a bread roll version of rogaliki.

Kołaczyki  –  little wheels

Here I made a Basic sweet yeast dough – version 2.

Now this could be Basic sweet yeast dough version 3 – I keep refining the recipe and this now has to be the very  best yet!

Ingredients

Leaven – Starter

  • 150g plain flour
  • 200ml warm milk
  • 4 tablespoons of granulated sugar
  • 1 pkt of dried yeast (= 1 tablespoon)

Rest of Ingredients

  • 300g plain flour
  • 100g butter
  • 2 yolks
  • *
  • a little more milk might be needed 
  • Egg white to glaze
  • Icing sugar to dust

Method

  • Mix the yeast and sugar into the hand hot milk.
  • Put the 150g of flour into a bowl and mix in the milk mixture until it is like double cream.
  • Cover the bowl and leave it to rise.
  • *
  • Rub the butter into the 300g of flour until it is like breadcrumbs.
  • Add the egg yolks and the yeast starter.
  • Mix till you get a soft dough – you might need to add a tablespoon or so of milk – depends on the flour.
  • Knead the dough till you have a nice smooth ball.
  • Leave in a bowl, covered,  to rise and double in size.
  • *
  • Pre-heat the oven to GM 4 – 180°C
  • Grease two baking sheets.
  • *
  • Knead the risen dough lightly for a few minutes.
  • Divide the dough into two.
  • Roll the dough out to make a circle/oval.
  • With a knife or pizza cutter divide the dough into 8 (nearly) triangles.
  • Place a teaspoon of filling at the fat end.
  • Roll up the triangle from the fat end to get the horn shape.
  • You can curve it slightly.
  • Place them on a baking sheet – as far apart as possible.
  • Brush the tops with egg white.
  • Cover loosely and leave for about 15 minutes.
  • Bake for around 14 – 15 minutes.
  • *
  • Leave to cool slightly and then dust with icing sugar.

 

 

The tiered cake stand is by Laura Ashley & the tea plates are Las Palmas by Aynsley from the 1960s.

Option

You can use half plain flour & half spelt flour – this also gives good results.

Fillings

You can use a whole range of fillings with the easiest to prepare being jam (though sometimes this is the hardest to keep in the pastry!). Traditional Poppy seed mix and sweet cheese mix as in many of my previous posts are often used.

Here are just a few new ones ….

Prune Filling

  • Make some very strong Earl Grey tea.
  • Chop up around 200g of pitted prunes.
  • Place the prunes into a bowl and cover with the warm tea.
  • Leave for a few hours to plump up the prunes.
  • Add the grated rind of a lemon.
  • Simmer the prunes gently.
  • Keep stirring & heating to drive off the any liquid – you want a thick pulp.
  • Leave to go cold completely before using.

Walnut Filling

  • Grind 100g of chopped walnuts.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together.

 

Ground Almond Filling

  • 100g of ground almond.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together

 

 

 

 

 

 

Date Filling

  • Chop 200g of dried dates.
  • Place in a small saucepan and cover with water – you can add a little lemon juice as well.
  • Heat gently and stir.
  • Cook until you have a soft pulp.

 

….. and of course you can try many more ……

 

 

 

Placek with Almonds

I stayed in Derbyshire (home of the Bakewell Tart) in 2018 and I came across a recipe for a cake using yoghurt which I adapted and this was posted as PlacekDerbyshire Inspired.

This is a variation I tried out using almonds.

I used Greek style full fat yoghurt – If using my own yoghurt I would strain it a little so it becomes thicker.

Ingredients

  • 250g butter or block margarine
  • 225g caster sugar
  • 150ml of Greek style yoghurt (full fat)
  • 4 eggs
  • 1/2 a teaspoon of almond essence
  • 230g self raising flour
  • 50g of ground almonds
  • 1/2 teaspoon of baking powder
  • Sour cherry jam or other slightly tart jam
  • 50g of flaked almonds

Method

  • Grease and line 22 x 32 baking tin – use 1 piece of greaseproof to do the 2 long sides and base.
  • Pre-heat the oven to GM4 – 180°C
  • Place the flaked on a tray and pop them under the grill for a few minutes to toast them.

 

 

 

 

 

  • Mix together the yoghurt, eggs and almond essence
  • Mix together the flour, ground almonds and the baking powder.
  • Beat together the butter and sugar .
  • Add the yoghurt, egg and essence mixture and beat well.
  • Add the flour mixture and beat till you have a unified smooth mixture.
  • Using a big spoon and spatula put the mixture into the prepared tin.
  • Bake in the oven for 10 minutes.
  • Carefully take the cake out of the oven and place large teaspoon ‘blobs’ of jam on the top – I did 12 teaspoons at even intervals.
  • Cover the top with the toasted almonds and quickly put it back in the oven.

 

 

  • Bake for around another 25 – 30 minutes.

 

 

  • Place on a cooking rack and leave until it is cold to take out of the tin.
  • Cut into squares or rectangles to serve.

 

 

Served on teaplates by Wedgwood, Hathaway Rose  – 1959 -1987

 

 

 

Not Quite a Cheesecake

For this recipe you can  use twaróg, curd cheese, cream cheese or yoghurt cheese but it is quite a bit different from my usual Polish baked cheesecake.

It is a more a ground almond cake with strawberries on top.

I used the last pickings of strawberries from my garden this summer.

 

 

 

 

 

 

 

I used my own yoghurt cheese and squeezed it out in a cloth to get rid of as much excess liquid (whey) as possible.

Ingredients

  • 115g Butter
  • 115g Caster sugar
  • 3 eggs separated
  • 2 tablespoons of cornflour or potato flour
  • 175g Ground almonds
  • 200g Twaróg , Curd cheese or Yoghurt Cheese
  • 1/2 teaspoon of vanilla essence
  • Pinch of salt
  • Topping
  • Strawberries & 1/2 tablespoon of caster sugar
  • Optional – Icing sugar to dust

Method

  • Line a 20cm in diameter loose bottomed cake tin with a bought paper cake liner.

 

 

 

 

 

  • Pre-heat the oven to GM5 190°C
  • Cream the butter and sugar until they are soft and fluffy.
  • Add the egg yolks one by one until you have a smooth mixture.
  • Add the vanilla essence and the salt and mix in.
  • Add the cornflour, ground almonds and the yoghurt cheese and mix together thoroughly.
  • Whisk the egg whites until they are stiff.
  • Fold in the egg whites into the cake mixture.
  • Put the cake mixture into the lined tin.
  • Slice the strawberries and place these on the top and sprinkle them with the sugar.
  • Bake in the oven for 35 minutes.
  • Turn the oven down to GM2 – 150°C and bake for around another 30 minutes.
  • Switch off the oven but leave the cake in there until it is cool.

 

 

  • Keep the cake in the refrigerator but bring to room temperature for serving.

 

 

  • Served here on tea plates – Las Palmas by Aynsley from the 1960s.

Variations

  • More strawberries on to top would have been okay.
  • Other red summer fruits such as raspberries, blackberries or whinberries (bilberries) would also work well.