Looking for a recipe for an unique polish cake?

Question

I once had a piece of a wonderful cake that a polish woman made. She has gone back to Poland now, but I would really like to make this cake.
The layers are made primarily with ground walnuts and flavored with rum. The filling is very creamy, and I remember that she told me it was made with raw eggs in it.
If anyone can give me this recipe, I would greatly appreciate it!
Thanks!

These recipes all sound wonderful - I will have to try them!
However, the cake that I am looking for is a layered, dense cake made without yeast. The filling is like an unique custard which must be refridgerated.

Answer 1

It sounds like POTICA( Christmas cake), Not sure if this is what you are looking for but this recipe is close to what my Slovak grandma used to make.

The recipe is large so I'm just giving you a link to it ...

Answer 2

1

Answer 3

I have a recipe for a cake that is similar and with a little tweaking could be made with two layers and a filling.
My recipe is for a one layer Walnut Spice Cake served with frozen yogurt or whipped cream, but you could double the recipe and make two layers with the cream or yogurt as filling.



Walnut Yogurt Cake


list of Cake ingredients

¾ cup whole walnuts
¼ cup butter, at room temp.
½ cup sugar
2 eggs
¾ cup plain yogurt
freshly grate peel of 1 lemon (1 Tablespoon)
1 Tablespoon of freshly grated orange peel
½ teaspoon ground cinnamon
1 cup unbleached white flour
1 teaspoon baking powder
½ teaspoon baking soda


list of Syrup ingredients

juice of 1 lemon
juice of 1 orange
½ cup sugar
1-inch cinnamon stick

Preheat the oven to 350˚F. Butter a non-reactive baking pan (such as glass because of the citrus liquids) and place parchment baking paper on inside bottom and butter that.

Toast the walnuts until fragrant, chop finely, and set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add the egg and yogurt and beat until smooth and fluffy. Add the grated citrus peels, cinnamon, and flour.

Sift in the baking powder and baking soda. Gently mix with a wooden spoon until the dry ingredients are evenly moistened and then stir in the chopped walnuts.

Pour the batter into an 8-inch square or 9-inch round non-reactive (glass) prepared (buttered and with baking paper) pan and bake for about 25 minutes, until the cake is brown and a knife inserted into the center comes out clean. Remove from the oven, and cool on a rack for 5 minutes.

While the cake cools, place all of the syrup ingredients in a small saucepan. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, until slightly thickened.

With a skewer, pierce the still warm cake through to the bottom in several places and pour the hot syrup slowly over it, allowing the syrup to soak into the cake.

Cook and serve with frozen yogurt or whipped cream.




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Answer 4

This is as close as I can get, hope it helps, memories are so wonderful, enjoy:

Easter Babka

A cake-like fruit and nut bread that is a tradition of a Polish Easter.

1 cup milk
3 cups flour
1/4 cup lukewarm milk
2 compressed yeast cakes (or 2 pkgs. dried)
1/2 cup sugar
1 tablespoon sugar
2 teaspoons salt
15 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup chopped almonds
1/3 cup chopped citron
1/3 cup chopped orange rind
1/3 cup chopped lemons, rind of
1/2 cup melted butter
breadcrumbs
Lucre
1 cup confectioners' sugar
1 tablespoon rum or lemon juice
1 tablespoon water

Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
Cool.
Dissolve yeast in 1/4 cup warm milk, mix in 1 tbls sugar.
Add to the cooled flour mixture and beat well.
Let rise until double in bulk (30 minutes).
Add salt to eggs yolks and beat untill thick and lemon colored.
Add sugar, vanilla and almond extract and continue to beat.
Add to sponge (flour-yeast mixture), add remaining flower.
Knead for ten mins.
Add buter and knead 10 mins or until dough no longer sticks to your fingers.
Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 mins).
Punch down and let rise again (60 minutes).
Punch down.
Butter a fluted tube pan and sprinkle with bread crumbs.
Fill with dough to cover 1/3 of the pan.
Let rise 1 hour* and bake@ 350° for 50 minutes.
Cool and decorate with lucre.
Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
Note- rising times are approximate.
keep dough covered in a warm place free from drafts.