Polish cakes

Polish famous treats

Ingredients For the Cake:2 1/4 teaspoons of active dry yeast 1/4 cup warm water12 tablespoons of butter3/4 cup sugar1/2 teaspoon salt 1 cup milk1 teaspoon vanilla 3 large eggs, at room temperature, beaten 4 1/4 cups all-purpose flour 2 tablespoons lemon zest, optional 1/2 to 1 cup raisins, light or dark 1 cup confectioners' sugar, optional

This Easter cake, called Babka is a sweet Polish yeast bread, similar to Italian panettone, that can be made with rum-soaked raisins and iced, or left plain. It's an Easter favorite that often is taken to church in a special baskets to be blessed on Easter Saturday. In fact, every Eastern European country has its own traditional Easter bread.

Polish Easter cake- babka

Cool completely on a wire rack and dust with confectioners' sugar before serving or, immediately after cooling, with the optional icing.

Bake about 40 to 45 minutes.

Pour the mixture into the prepared pan and cover lightly with a cotton kitchen cloth. Let rise in a warm place until doubled.

Heat oven to 350 F. Lightly coat the pan with cooking spray.

Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.

Place butter, sugar, and salt in a large bowl and pour the scalded milk over it. Mix together with a spoon until the butter has melted and the milk has cooled. Mix in the vanilla and eggs. Add yeast and mix until well combined.

In a small bowl, dissolve the yeast in warm water and set aside. After 15 minutes the mixture should be bubbly.

Cheesecake called "Sernik" is one of the most common desserts served on Polish tables. Easily found in Polish supermarkets, bakeries, and coffee shops, this sweet treat has hundreds of years of history and is thought to have arrived in Poland in the 17th century. Although many varieties have come with the passing of time, the traditional recipe is still a favorite: a sweet pastry crust filled with a type of farmer cheese called "twaróg" and then baked to perfection.

Traditional Polish cheesecake

For the Cheese: 2 pounds dry-curd cheese For the Filling: 4 large eggs, room temperature 1 teaspoon pure vanilla extract 10 tablespoons unsalted butter, at room temperature 2 cups sugar

Ingredients For the Crust: 2 cups all-purpose flour 1/2 cup sugar 3/4 teaspoon baking powder 3/4 cup cold unsalted butter2 large egg yolks, at room temperature3 tablespoons sour cream 1 large egg, optional

On a floured work surface, roll out the pastry dough big enough to line the pan and come up the sides.

Lightly grease a pan with the remaining ounce of butter.

Add the egg mixture into the flour-butter mixture. If the dough is too dry, add the optional whole egg. If the dough is too soft to roll, refrigerate for 1 hour so the ingredients dry up and firm.

In a separate bowl, mix together the egg yolks and sour cream.

Add 5 ounces of the cold butter and pulse, or cut it in, until you get a sandy texture, similar to a pie crust.

In a large bowl or food processor, mix together the flour, sugar, and baking powder.

How to make the cake?

Bon appetit!

Bake "sernik" for 50 to 60 minutes or until the center is only slightly jiggly. The top shouldn't brown.

Pour the filling into the prepared pastry crust.

Fold the processed cheese into the sugar-butter-yolk mixture.

Add the vanilla-yolk mixture into the sugar and butter mixture. Mix until well combined.

In a stand mixer or by hand, cream together the butter and sugar until light and fluffy.

Add the vanilla extract to the yolks and mix it.

With the help of a manual or electrical whisk, bring the egg whites to stiff peaks in a large bowl. Reserve.

Preheat the oven to 350 F. Separate the yolks from the whites of the eggs.

Place the processed cheese in a bowl and reserve.

Cheese

Place the cheese in a food processor. Process the cheese a few times to have a smooth consistency.

Doughnuts - pączki

Apple Pie - Szarlotka

Mazurek - Polish Easter cake

Polish Poppy Seed Cake

There are many other delicious Polish cakes such as:

Bon appetit!