Krakow cake recipe according to GOST. Memories of the USSR or Krakow cake. To prepare the Krakow cake we will need

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These cakes use roasted almonds and are delicious, although, like most GOST recipes, they are very sweet. Consist of two layers - the bottom one shortcrust pastry, the top one is made from almond-protein mass. I remember a time when they were quite popular, but then disappeared somewhere. Still, the technology is not very simple: the protein mixture with almonds and sugar must be brought to a boil and cooked with constant stirring until thickened. At home, there is no need to boil (although eggs with a lot of sugar tolerate boiling well), just warm it up so that the sugar dissolves.
More technological subtleties - shortbread dough it is necessary to bake, but not brown before applying the top layer, spread the hot protein-almond mixture on the cake and leave for an hour until it dries. And then back into the oven so that the protein mass rises and cracks.

Oh, here's another important thing. I used to somehow not attach any importance to words, but now it has become a little infuriating and annoying when baked goods from my books are called “according to Chadeika.” I'm not a guru and I don't want to be one. Everything has already been invented before me, believe me. Especially it concerns basic recipes. And GOSTs too.

10 cakes

Shortbread dough:
100g butter
65g sugar
165g flour
1\2 tsp. baking powder
1 yolk

Upper layer:
3 squirrels
220g sugar
120g roasted almonds, unroasted, fry at 180C for 15 minutes.
60g flour

preheat the oven to 200C, then to 160C

baking tray covered with baking paper

Shortbread dough: mix 100g soft butter, 1 yolk, 65g sugar and beat well. Add flour and knead soft dough. Roll out into an even layer 19x26cm (draw a rectangle on paper), the thickness will be about 5-6mm.

Cool for 20 minutes in the freezer and bake at 200C for 15 minutes.

For the egg white mixture, beat 3 whites until soft peaks form.

Grind roasted almonds (120g).

Add sugar (220g), almonds...

And stir.

It will be like this.

Pour into a saucepan and heat, stirring well, to 70 degrees, so that the sugar dissolves and the mixture becomes sticky.

Stir in 60g flour.

Spread the hot mixture onto the baked layer and leave for an hour until a crust appears and your finger does not stick when touched.

Trim the edges, cut into 5x9cm cakes (10 pcs). Move them apart from each other at a distance of 2-3cm.

Bake at 160C for 20 minutes. The surface will crack and the cakes will rise.

Here we will tell you how to prepare Krakow cake, which is common and loved by many since childhood. It's nice that the recipe for making it is quite simple.

Previously, in Soviet times, the choice of sweets was small, although they were all a favorite treat for adults and children. About 15-20 years ago there were not numerous coffee shops and pastry shops with beautiful and delicious pastries, with different types of muffins, profiteroles, cupcakes, but the taste was different then, nostalgia for those times periodically appears, you want to feel the taste of childhood again.

Many people remember the “potato”, “meringue”, “basket”, “bouche”, “eclair” cakes, cupcakes... And they were all different types: biscuit, curd, shortbread, custard, as well as transitional options, depending on the dough or base. We still remember their taste, and the recipe for preparing each one mainly includes the simplest ingredients, which also simplifies the whole process. You just need to stock up on flour, sugar, egg yolks and whites, soda, butter m is the basis. And then it depends on the cake - the recipe may include adding sour cream, nuts, jam, lemon, vanillin. The famous “potato” cake is made from cookies or crackers, and without baking - you just need to mix the ingredients, roll out balls and keep in the refrigerator. “Sweet sausage” is also made from cookies and hardens in the refrigerator. Moreover, it can be stored in the freezer for a long time; if necessary, you can simply take it out and cut it for tea, which is very convenient. And some cakes are simply decorated with cream or icing. For example, “bouche”, “eclairs”, “basket”.

The recipe for making Krakow cake involves preparing two types of dough: shortbread and almond. We should have two even cake layers.

For shortcrust pastry we need the following products:

Sugar - 65 g;
Flour - 165 g;
100 g butter;
1 yolk;
Baking powder - half a teaspoon.

For almond dough you will need:

3 egg whites;
Sugar - 220 g;
Flour - 60 g;
Roasted almonds - 120 g.

Krakow cake recipe

First, let's take the oil. room temperature and soften it. You need to add one yolk and sugar to it. Whip it all up. Then add baking powder to the flour and mix with the resulting butter mass. Roll the dough into a ball and set it aside for 5-7 minutes.

Take a baking sheet and spread parchment on it. Roll out the dough on parchment into a rectangular shape measuring 20 by 25 cm, put it in the freezer for 15-20 minutes. And also bake for 15 minutes at 200 degrees.

While our shortbread dough is baking, we make the preparation for the next layer. First, dry the nuts in the oven and grind them. Then take 3 eggs, separate the whites from the yolks and beat them into a strong foam, mix with sugar and pre-ground nuts. Transfer the resulting protein mass into a saucepan and heat to 60-70 degrees over medium heat. It is important to stir the mixture constantly. It is necessary for the sugar to dissolve and the mixture to become viscous. On average, it takes 12-15 minutes to warm up. Then add flour to the heated whites and mix.

Place the resulting mixture on the prepared sand base and level it. Leave to dry for 1 hour.

You need to wait for the protein layer to dry, cut the cake into 10 rectangular pieces and move them a little apart from each other. Place in the oven and bake our cakes for 20 minutes at 160 degrees. The cakes should be about 2 cm high. If you want a drier cake, you can keep them in the oven a little longer. You can make your own adjustments to the recipe. It all depends on your preferences.

Ready! Bon appetit!

Nuances of preparation

Everyone can adjust the recipe to their own taste. Someone adds baking soda to the dough, after extinguishing it with a few drops lemon juice or vinegar. To make the cakes more fragrant, you can add lemon peels or a pinch of vanillin.
Also, to make the dough bake better, you can make punctures with a fork all over the surface.
Before rolling out the dough on a baking sheet, some housewives place it in the refrigerator for 20 minutes

We hope you enjoyed this recipe and will delight your loved ones with delicious baked goods!

Video recipe for making Krakow cake

Shortbread cake with a crispy protein-nut crust.

Ingredients for the dough:

100 g butter;
70 g sugar;
1 egg;
half a teaspoon of baking powder;
160 g flour (1 cup).

Ingredients for protein-nut filling:

3 egg whites;
220 g sugar;
120 g almonds;
60 g flour.

Making Krakowski cake

Fry the almonds and crush them in a blender into fine crumbs.

Grind the egg, softened butter and sugar in a bowl.

Add flour, sifted with baking powder, and knead into a soft dough. Place in a cool place for 30 minutes.

Line a baking tray with baking paper. Roll out the chilled dough on a baking sheet into a rectangular layer 5-7 mm thick (layer size approximately 18 by 25 cm).

Bake for 10-15 minutes in the oven at 200 degrees Celsius.

Beat the whites in a blender until soft peaks form. Place the whipped whites in a saucepan, add sugar and chopped almonds. Mix with a spoon until smooth.

Place the saucepan with the protein mixture over medium heat. Heat with constant stirring to a temperature of approximately 70 degrees. Do not boil. Remove from heat and add flour.

Pour the hot egg white mixture onto the baked crust and smooth it over the surface. Leave the crust on the counter for about 1 hour until a crust forms on the egg white mixture.

After the crust has formed, use a sharp knife to cut the crust with the protein filling into 10 pies and carefully move them apart on the baking sheet so that they do not touch each other.

Place the baking sheet with the cakes in the oven and bake at 160-170 degrees Celsius for about 15 minutes. The top crust should become creamy.

source http://irigen.ru/culinary/baking/pirozhnoe-krakovskoe/

Nov 7, 2017 admin

The recipe for “Krakow cake” is very simple to execute, the main thing is to follow the specified recipe exactly. First you need to start preparing the dough. The flour mixes well with the soda, at this time the oven is heated to 180 degrees.

Using a mixer, beat sugar, butter and salt until a homogeneous fluffy mass is formed. At the end, eggs are added, and everything is beaten well again, pre-sifted milk is added in small portions. Wheat flour(the flour must be sifted to make the cakes more tender and soft).

You need to prepare a homogeneous and elastic dough. The baking tray is generously greased with butter and sprinkled with a small amount flour so that the cake does not burn. A sheet of dough rolled out in a thin layer, no thicker than seven millimeters, is laid out on a baking sheet.

Then the baking sheet is placed in the oven and the cake is baked for 15 minutes until fully cooked. Ready cake Remove from the oven and leave for a while to cool completely. “Krakow cake” turns out very tasty and tender.

Now you need to prepare the nut layer - beat the eggs, then add sugar and almonds - the mass is placed on the stove and heated well (it is important to constantly stir the mixture), but the mixture must not be boiled. Then the mixture cools slightly and flour is added.

Everything is thoroughly mixed and poured onto the cooled cake. The baking sheet is again placed in the oven, as soon as the nut layer is covered with a crust, the baking sheet is removed from the oven, then the cake is cut into cakes and can be served.