Polish caramel cake "ciasto krówka" – variant I

Ingredients for 1 servings:

• 6 large eggs
• 250 g wheat flour
• 2 tbsp potato flour
• 180 g sugar
• 1 tbsp honey, liquid
• 1 tbsp cocoa powder
• 2 tbsp, leveled baking powder
• 700 ml milk
• 3 tbsp, heaped wheat flour
• 3 tbsp, heaped potato flour
• 180 g sugar
• 1 packet of vanilla sugar
• 200 g butter or margarine
• 1 tsp vanilla flavor
• 400 g condensed milk, sweetened, caramelized (masa krówkowa or masa kajmakowa)
• 3 tbsp milk
• 1 tbsp gelatin
• Hazelnuts, chopped
• 200 ml tea, black, sweetened, with lemon

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes

for 12 pieces

For the dough, beat the egg whites with a little salt until stiff, then add the egg yolks and beat again, gradually adding the sugar, then mix the honey, flour, cocoa powder and baking powder, adding gradually while mixing. Pour the mixture onto a deep baking tray (approx. 24 x 35 cm) lined with baking paper and spread evenly. Bake in a preheated oven at 180 degrees top/bottom heat for approx. 35 minutes (test before use!). Allow the cake to cool and then remove from the baking tin. The cake should be approx. 4 cm thick. Now cut the cake horizontally. It is best to do this by carefully cutting each side first. For the filling, mix the wheat and potato flour and mix with approx. 200 ml of the milk. Slowly heat the remaining milk with the sugar and vanilla sugar, stirring constantly; do not boil. When the milk is very hot, stir in the flour and milk mixture and continue stirring over low heat until the consistency is firm, like pudding. Divide the pudding between two bowls to cool. Once the pudding has cooled completely, cream the butter or margarine until creamy and stir in the pudding a spoonful at a time. Finally, add the vanilla extract. Place one half of the cake, cut-side up, in the baking tin and spread evenly with half of the lemon tea. Then spread the entire pudding mixture evenly over the top. Place the second cake layer, cut-side up, on top and spread with the remaining tea. For the glaze, put the milk and gelatine in a saucepan and heat (do not boil!), stirring constantly, until combined. Add the “masa krówkowa” (caramelized condensed milk) and mix everything well. Let the mixture cool slightly until it has firmed up a little. Then spread it evenly over the cake and decorate with the chopped nuts. Place the cake in the refrigerator or at least somewhere cool for about 2-3 hours to allow everything to set. Cut into 12 slices.