Pani Walewska

Ingredients for 1 servings:

• 250 g butter
• 2 cups wheat flour
• ½ cup powdered sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 300 g jam (blackcurrant)
• 6 egg whites
• 100 g almond flakes
• ½ cup powdered sugar
• 1 pinch of salt
• 200 g butter
• ½ liter of milk
• 5 tsp sugar
• 1 vanilla pod(s), pulp
• 2 tbsp potato starch
• 2 tbsp wheat flour

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 15 minutes

Pychotka – a recipe from Poland. Makes 12.

For the dough, knead all the ingredients together and form the dough into a ball. Place the dough ball in the refrigerator for 30 minutes. Roll out the dough on a baking sheet lined with baking paper. Brush the dough with jam. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the icing sugar until light and shiny. Spread the egg white mixture over the dough and sprinkle with flaked almonds. Bake the cake on the lowest rack at 170°C (fan oven) for 30-40 minutes. In a mug, mix the wheat flour and potato starch with a small amount of milk. Bring the remaining milk, vanilla seeds, and sugar to a boil in a saucepan, stirring occasionally to dissolve the sugar. Remove the boiling milk from the heat and add the flour mixture, stirring vigorously. Let the pudding cool. In a bowl, beat the butter with a mixer until light and fluffy. Now add the cooled pudding in small portions, continuing to beat. Cut the meringue cake in half and spread one half with the buttercream. Place the other half on top and refrigerate for 3 hours.