Pani Valevskaya cake. Classic recipes, from grandmother Emma, ​​Khlebnikova, Seleznev

Classic recipe

Pani Valevskaya's cake, the classic recipe for which is the most popular, has a delicate texture and a unique taste and aroma.

What ingredients will you need?

The composition of the shortbread cake includes:

• wheat flour (the product should be sifted to remove debris) – 300 g;
• soft butter (without flavorings and preservatives) – 200 g;
• fresh yolk from a chicken egg - 4 pcs.;
• granulated sugar (it is recommended to use cane sugar) – 40 g;
• baking powder – 5 g;
• vanilla sugar – 10 g.

To decorate the meringue use:

• raw chicken egg whites – 4 pcs.;
• white sand powdered sugar – 180 g;
• potato starch – 10 g.

Ingredients for cream:

• whole milk (fat content of the product should be in the range of 2.5-3.2%) – 400 ml;
• raw table egg (selected) – 2 pcs.;
• granulated sugar (white) – 40 g;
• vanilla sugar or powder – 10 g;
• potato starch – 40 g;
• butter (natural only) – 150 g.

Additional products:

• jam or thick blackcurrant jam – 400 g;
• walnut kernels (it is advisable to dry the nuts first) – 100 g

If there is no currant jam/jam, you can use plum, apricot or apple. You can also replace walnuts with almond flakes. If desired, you can add high-quality cognac to the cream.

Step-by-step cooking process

You need to decorate Pani Valevskaya’s cake according to the following algorithm:

1. First you need to knead the shortbread dough for the cakes. For the dough, you need to put butter, granulated sugar (including vanilla sugar) and yolks in a deep bowl. Mix the ingredients until a homogeneous consistency is obtained.
2. Mix flour and baking powder in a separate bowl and sift the resulting mixture.

3. Then you need to add the flour mass in parts into the contents from 1 point and knead the dough. The dough must be kneaded for at least 10 minutes.
4. Place the finished dough in a food bag and refrigerate it for approximately 30 minutes.
5. After 30 minutes, the dough should be removed from the refrigerator and divided into 2 parts.
6. Place baking paper on the work surface of the table and roll out one piece of dough on it. The cake can be shaped either round or rectangular with a height of no more than 0.8 cm.
7. Place the cake (along with baking paper) on a baking sheet.
8. Next, the cake should be coated with jam/preserve. You will need approximately 200 g of the ingredient. It is important that the jam/preserve should not reach the edge of the cake by approximately 2-2.5 cm. Otherwise, the product will drain from the dough and the cake will stick to the baking paper.
9. After this, you need to prepare the protein for the meringue. Place 2 egg whites in a deep bowl and beat them with a mixer. You need to start the beating process at low speed and gradually increase it. During the beating process, add powdered sugar (90 g) in parts.
10. When the cream is whipped to a strong foam, you need to add 5 g of potato starch to it (without stopping the whipping process). Continue manipulations for about 2-3 minutes.
11. After the whites are whipped, you need to turn on the oven compartment in the stove and set the temperature to 170 degrees. It is important that the oven warms up well.
12. Next, you need to carefully place the whipped egg white on the cake, on top of the jam/preserve. The meringue should not reach the edge of the cake by approximately 1 cm.
13. Place the cake covered with jam/preserve and meringue in the oven and bake for approximately 40-45 minutes. It is strictly forbidden to open the oven door during this period of time. Since the protein will immediately settle due to the temperature difference and the cake will not have the required texture.
14. After 40-45 minutes, you need to turn off the oven (do not open the oven door) and leave the cake until it cools completely in the oven compartment.
15. While the cake is cooling, it is advisable to formulate the remaining dough in the same way. That is, it should be rolled out into a layer and coated with the remaining jam/preserve. You also need to beat the remaining whites with powdered sugar and starch. Bake the cake coated with jam/preserve and meringue in the same way.
16. After making the second cake, you should create a cream. First you need to separate a table egg into yolks and whites.
17. Place the yolk mixture in a large bowl and mix it with potato starch and 200 ml of milk.
18. The remaining 200 ml of milk must be boiled and carefully poured into the contents from point 17. At the same time, you need to mix the ingredients so that the yolk does not cook.
19. Place the resulting mixture on low heat. It is necessary to simmer with constant stirring of the products until the contents thicken.
20. When the mass thickens, remove the container with the cream from the heat and leave to cool.
21. While the workpiece is cooling, you need to put the butter with vanilla sugar in a deep container and beat the ingredients until a homogeneous, fluffy consistency is obtained.
22. You also need to combine the whites with granulated sugar and beat them to medium peaks.
23. Then you need to alternately add whipped butter and egg whites to the custard mixture from point 20. Mix the ingredients carefully with a spatula in a clockwise direction. If desired, you can add 5-10 ml of cognac at this point.
24. Next, you need to coat the first cooled cake with ½ part of the cream, cover with the second cake and coat again with the remaining cream.
25. Grind the walnut kernels and sprinkle them on the top layer of cream.

The photo shows a version of Pani Valevskaya's cake, prepared according to the classic recipe.
Refrigerate the finished cake for at least 3 hours. If desired, the top layer of the cake can be coated with a thin layer of cream, and the remaining cream can be used to coat the sides of the cake. After this, you can sprinkle the cake with nuts not only on top, but also on the sides. You can use fresh berries as decoration. If you used currant jam, you will need currant berries.

How to make “Pani Walewska Cake”

1. Mix the yolks with powdered sugar and softened butter until all ingredients are evenly distributed. Add baking powder and flour to the resulting mass.

2. Knead the dough, divide it into two parts and put it in the refrigerator for 10 - 15 minutes, after wrapping it in cling film.

3. Beat the egg whites to a creamy consistency, and gradually adding powdered sugar and then starch, beat until stiff peaks form.

4. Line a mold (mine is 25x33 cm) with baking paper. Place a layer of dough on it, rolled out using a rolling pin from one half.

5. Place half of the blackcurrant jam (that is, about 225 grams) on the layer of dough in the mold.

6. Carefully spread it over the entire surface of the dough. The jam should not be too liquid, otherwise it will leak out during baking.

7. Place the whipped egg whites on top of the jam, distributing them evenly throughout the crust. There will be two such cakes. If two forms do not fit into your oven at once, it is better to beat the whites twice, because if they stand for a long time (while the first cake is baked), they may settle.

8. Sprinkle the surface of the whipped whites evenly with half of the almond petals (approximately 60 grams).

9. Bake this miracle at 175 degrees for 40 minutes (baking time may vary depending on the size of the pan and whether you are baking one cake or two at once). Cool the baked cakes completely.

10. After the cakes have cooled completely, cover one of them with all the cream and spread it over the surface. Custard is used for the Pani Walewska cake. Prepare it in advance according to any recipe you know. In this case, you will need 800 - 900 g of custard.

11. After spreading the cream evenly over the surface of the first cake layer, cover it with the second cake layer. Place the finished cake in the refrigerator for 3 - 4 hours, after this time you can start tasting.

Pani Valevskaya cake recipe from Khlebnikova and Grandma Emma

Pani Valevskaya's cake (the recipe from Grandma Emma is popular along with the classic version of the dessert) with this composition is obtained with a pronounced sourness and nutty aroma.

What ingredients will you need?

To create shortbread you will need:

• wheat flour (only the highest grade is used) – 420 g;
• butter (soft) without additives – 250 g;
• granulated sugar (it is recommended to use white) – 125 g;
• raw chicken egg yolks – 4 pcs.;
• baking powder – 7 g.

To decorate the meringue layer:

• raw chicken egg whites – 6 pcs.;
• granulated sugar (only white sugar is used) – 350 g;
• corn starch – 30 g.

To create the cream:

• raw chicken yolk – 2 pcs.;
• granulated sugar (you will also need white sugar) – 80 g;
• whole milk (required fat content 3.2%) – 400 ml;
• corn starch – 35 g;
• wheat flour (preferably premium) – 45 g;
• butter (soft) – 200 g;
• essence with almond aroma – 3-5 drops.

Additional components:

• blackcurrant jam (choose a product with pronounced sourness and a thick consistency) – 450 g;
• almond flakes – 100 g.

You can use currant jam as decoration (apply in any pattern).

To bake the cake, it is recommended to use a baking tray with dimensions of 32x39 cm. If this equipment is not available, you can use a standard baking tray, but then you need to bake the cakes in 2 stages, as in the previous recipe.

Step-by-step cooking process

Grandma Emma's cake recipe requires following these steps:

1. First you need to carefully separate the eggs into white and yolk masses. It is important that not a drop of yolk gets into the whites, otherwise the meringue will not turn out with the required fluffiness. You also need to spread the protein mass into prepared dry and fat-free dishes.
2. After separating the eggs, it is advisable to first create the shortbread dough. For the dough, sift the flour into a deep bowl and mix it with baking powder and granulated sugar.
3. Make a well in the flour mixture and place the butter in it. Mix the ingredients until fine crumbs form.
4. Then you need to add the yolks to the creamy flour crumbs. Knead the dough by hand. If the dough turns out dry and continues to crumble, then you can add no more than 30 ml of sour cream or natural yogurt to it.
5. The finished dough should have a very thick texture. Place the shortbread dough in a food bag and refrigerate it for approximately 25-30 minutes.

6. After 25-30 minutes, remove the dough from the cold and cover the working surface of the table with baking paper.
7. Place the dough on baking paper (the size of the baking paper should be slightly larger than the size of the baking sheet) and form it into a rectangular cake (choose the dimensions corresponding to the size of the baking sheet).
8. Carefully transfer the cake with baking paper onto a baking sheet. If necessary, the cake can be adjusted to the size of the baking sheet. You can use a clean glass bottle for rolling.
9. Place the crust and baking sheet in the refrigerator for approximately 30 minutes. To prevent the dough from absorbing foreign odors, it is recommended to cover it with cling film.
10. Next, you need to turn on the oven and leave it to warm up to 180 degrees.
11. After 30 minutes, remove the baking sheet with the cake from the cold and immediately place it in the oven for approximately 15 minutes. The cake should have time to brown.
12. While the cake is baking, it is recommended to form the “dough” for the meringue layer. For meringue, you need to put the whites in a bowl and beat them using a mixer. It is recommended to increase the speed of the whisk rotation smoothly and gradually introduce granulated sugar to the whites.
13. When the sugar crystals dissolve and the protein foam holds its shape, add starch to the ingredients. Beat the whites with starch for about 2 minutes.
14. Next, put jam in an even layer on the browned cake. It is recommended to step back from the edge by about 1 cm.
15. Spread the whipped egg white evenly on top of the jam. The meringue layer should completely cover the cake.
16. Sprinkle shaved almonds over the meringue layer.
17. Reduce oven heat to 160 degrees. To quickly lower the temperature, it is recommended to open the oven door for about 2 minutes.
18. After 2 minutes, place the baking sheet in the oven. Bake the multi-layer cake for approximately 20 minutes.
19. After 20 minutes, you need to turn off the oven (do not open the cabinet door) and leave the cake to cool in the oven.
20. While the cake is cooling, it is advisable to make the cream. For the cream, pour 200 ml of milk into the pan and add granulated sugar. Bring the resulting mixture to a boil over low heat. It is important to stir the ingredients regularly, otherwise the milk will burn.
21. While the milk is boiling, mix the yolks with flour, starch and the remaining milk in a separate bowl. Stir products until lumps are eliminated.
22. Next, the mixture of 21 items must be carefully poured into boiled sweet milk, while simultaneously mixing the ingredients. The contents must be simmered over low heat until thickened.
23. Transfer the finished mass into a glass bowl and leave it to cool to approximately 30 degrees.
24. When the cream preparation has cooled, you need to put the butter in a deep container and beat it with a mixer at moderate speed (it is not advisable to turn on high speed, as the butter may begin to flake).
25. When the oil acquires a fluffy texture, you need to add the custard mixture from 23 points into it in small portions. Finally, add almond essence to the cream.
26. Cut the cooled cake into 2 equal parts. You need to use a very sharp knife so as not to damage the meringue layer too much.
27. Then one part of the cake must be coated with cream and placed on top of the second cake. The cakes should be with the almond topping facing up.
28. Apply a jam pattern on top of the second cake layer (you can use a pastry syringe).

Refrigerate the finished cake for approximately 3-4 hours.

LOTS OF RECIPES HERE >>>>>

You need to try Polish cake at least once in your life!

This luxurious dessert will please even the most experienced sweet tooth! Recently I had a desire to learn how to make some unusual cake, and after some thought, the choice fell on “Pani Walewska” - a cake with meringue and nuts adored by the Poles.

The image of Mrs. Walewska is one of the most revered in Poland! The woman who gave birth to a son to Napoleon Bonaparte was the first beauty among the refined Polish noblewomen and proved that even the emperor could not resist their charm.

This country has long produced a perfume of the same name - in a beautiful glass bottle of an unusual shape, reminiscent of a lady in a crinoline dress. Sand cake, which is quite easy to prepare, is also popular.

Sand cake “Pani Walewska”

Currant jam can be replaced with any other jam! Cherry, raspberry, plum, apple, apricot - any will be good. You can replace walnuts with almonds. This shortcrust pastry cake is so tempting with the contrast of crumbly cake and crispy meringue... You can add a little cognac to the cream for flavor.

INGREDIENTS FOR SHORT CAKE

• 300 g wheat flour
• 200 g butter
• 4 yolks
• 40 g sugar
• 10 g vanilla sugar
• 5 g baking powder

INGREDIENTS FOR MERINGUE

• 4 egg whites
• 180 g powdered sugar
• 10 g starch
• 400 g blackcurrant jam
• 100 g walnuts

INGREDIENTS FOR CREAM

• 400 g milk
• 2 eggs
• 40 g sugar
• 10 g vanilla sugar
• 40 g starch
• 150 g butter

COOKING

• Preparing shortbread dough for the cake. Combine softened butter with sugar, yolks, flour and baking powder, knead into a plastic dough and divide it into two equal parts.
• Stretch each piece of dough with your hands or roll it out into a circle or rectangle on baking paper. It is convenient to align the circles to the shape of the plate. It's good if you have two spacious baking trays to bake two cakes at the same time. This will greatly shorten the process of preparing the cake. If there are not yet two baking sheets, as in my case, then the cakes should be rolled out and covered with jam and meringue one at a time.
• Lubricate the cakes with jam so that it does not reach the edges by 3 centimeters, otherwise the syrup will spread and tightly stick your cake to the baking paper.
• Let's prepare the meringue. If you have 2 baking sheets, then use all the ingredients for the meringue at once. If not, then knead the meringue in 2 steps, dividing the ingredients into 2 equal parts, for each cake separately - it does not like to sit for a long time. Mix the whites with a mixer in a dry, fat-free bowl, gradually pouring in the sugar until stable peaks form, and add starch at the end.
• Using a teaspoon, spread the beaten egg whites evenly onto the cake layer with jam.
• Place in a preheated oven for 40-45 minutes and bake at 170 degrees. Then turn off the oven and leave the cakes in the closed oven until they cool completely.
• If you only have one baking sheet, the procedure of baking the cake and cooling will have to be repeated twice.
• Preparing the cream. In a large saucepan, mix the yolks, starch, flour and half the milk. Bring the remaining milk to a boil and, stirring, pour into a saucepan.
• Place the saucepan on low heat and, stirring constantly, cook until thickened. We are waiting for it to cool down.
• Beat the soft butter with a mixer separately in a bowl, then add the cooled cream mixture from the saucepan, cognac, vanillin, and stir it all together with a mixer until smooth.
• Assembling the cake. Place the cooled meringue cake on a plate and brush it with half of the resulting cream. Place the second meringue cake on top, cover with the other half of the cream and sprinkle with almond petals. Everything. Now put the cake in the refrigerator for at least 2-3 hours.

Important details: the recommended baking tray size is 38 cm x 30 cm. It seems to me that even a person who has absolutely no experience with baking will easily prepare this masterpiece thanks to such detailed instructions.

A very easy delicacy to prepare! I recommend saving the recipe for a special occasion, it will definitely come in handy. You need to try Polish cake at least once in your life!

Source

nashakuhnia.ru

Pani Valevskaya cake from Seleznev

Seleznev’s recipe is distinguished by the complexity of its design and the length of the process. But Pani Valevskaya’s cake turns out to be very colorful.

What ingredients will you need?

The composition of shortbread cakes includes:

• flower honey (liquid) – 35 g;
• butter (soft) butter – 70 g;
• wheat flour (purchase a premium product, sift to remove debris) – 300 g;
• baking powder – 5 g;
• granulated cane sugar – 100 g;
• sour cream with a fat content of 33% - 30 ml;
• freshly squeezed lemon juice – 15 ml;
• lemon zest (can be bought ready-made) – 1 g;
• raw table egg – 1 pc.

For meringue use:

• white granulated sugar – 200 g;
• freshly squeezed lemon juice – 5 ml;
• salt (necessarily table salt, fine) – 1 g;
• raw chicken egg whites – 5 pcs.

The cream contains:

• butter (soft) – 400 g;
• whole milk (required ingredient fat content 3.2%) – 150 ml;
• white granulated sugar – 120 g;
• vanilla granulated sugar – 10 g;
• raw yolk from a chicken egg – 5 pcs.

Additional components:

• multi-colored sprinkles in the shape of hearts (for decoration) – 5 packs);
• walnut kernels (it is advisable to dry them first) – 100 g;
• white chocolate without additional inclusions – 50 g;
• dark chocolate (also without raisins, peanuts and other additional ingredients) – 100 g.

It is recommended to make your own lemon juice. One medium-sized lemon is enough for the cake.

Step-by-step cooking process

Pani Valevskaya’s cake, the recipe for which from Seleznev is described later in the article, is recommended to be prepared according to the following steps:

1. First you need to make the shortbread cakes. To make the dough, place the butter in a bowl and rub it thoroughly with granulated sugar.
2. Add sour cream to the sweet butter and mix the products until a homogeneous texture is obtained.
3. After this, you need to combine the flour with baking powder and sift the resulting mass.
4. Add honey, lemon zest and juice, as well as an egg and flour mixture to the butter-sour cream mixture. Mix the ingredients until you get a dough with a homogeneous texture.
5. Cover the bowl with the dough with cling film and refrigerate it for about 30 minutes.
6. After 30 minutes, you need to turn on the oven to warm up. The temperature should be set to 180 degrees. And prepare a round pan for baking cakes. The required diameter of the mold is 20 cm.
7. Remove the dough from the cold and divide it into 2 equal parts.
8. Form each piece of dough into round cakes with a diameter of about 20 cm.
9. Place the cake in the mold (no need to grease) and pierce it in 15-20 places with a fork. Otherwise, the cake may swell during baking.
10. Place the pan in the oven and bake the crust for approximately 13-15 minutes. During the allotted period of time, the cake should bake and brown.
11. The finished cake should be removed from the oven and cooled in the pan. The second part of the test needs to be completed in the same way.
12. While the second cake is cooling, you should create the meringue. For meringue, you need to pre-cool the protein mass and the utensils used.
13. Place the whites in a cooled deep bowl, add salt and beat with a mixer (start at low speed and gradually increase it). While beating, gradually add granulated sugar and lemon juice. Continue beating until the white foam becomes firm.

14. Next, you need to put parchment paper on a baking sheet and decorate it with a cake of protein mass with a diameter of about 18 cm. For ease of design, it is recommended to place the protein mass in a cooking bag and shape the circle in the form of a tight spiral. From this amount of protein you need to make 2 meringue cakes.
15. It is recommended to form the remaining protein into small balls and bake along with the main cakes. Meringue balls will be needed to decorate the cake.
16. It is recommended to bake meringue cakes at a temperature of 90-100 degrees. Baking time is approximately 90-110 minutes. After cooking, the oven door must not be opened. The meringue should cool in the closed oven turned off.
17. While the meringue cakes are cooling, you need to decorate the cake. For decoration, you need to sprinkle decorative hearts onto a durable cooking film.
18. Then you need to break the white chocolate into small pieces and melt it in a convenient way.
19. Pour white chocolate in a random pattern over the sprinkles. Next you need to break and melt the dark chocolate in the same way.
20. Pour the dark chocolate over the white chocolate and shape the chocolate (while it is soft) into a rectangular shape. The height of the rectangle should be about 10-12 cm.
21. When the chocolate has set, but is still quite plastic, it should be cut into rectangles with dimensions of 5x2 cm (the size can be slightly increased).
22. Place the chocolate slices in the freezer to help the chocolate set faster.
23. Finally, you need to prepare the cream for the cake. For the cream, pour milk into a saucepan and add vanilla sugar.
24. Place the saucepan on low heat and leave the milk to heat up. It is important that the milk does not boil, but to prevent it from burning, it should be stirred periodically.
25. While the milk is warming up, shake the yolks with granulated sugar in a bowl.
26. Then the yolk mass should be poured into a saucepan with hot milk. You need to pour in the yolk in a thin stream and with constant stirring. Otherwise the yolk will cook. Simmer the contents over low heat until the composition thickens.
27. After cooking, the custard part of the cream must be cooled to approximately 30 degrees.
28. Next, you need to beat the butter with a mixer.
29. When the oil becomes airy, you need to add the custard part of the cream into it in parts.
30. After this, 80 g of walnuts need to be chopped with a knife. The remaining 20 g will be needed in its entirety for decorating the dessert.
31. After preparing all the components, you should assemble the cake. First, you need to place 4 sheets of baking paper on a flat wide dish (it will protect the dish from contamination during the assembly of the dessert).
32. Place the first shortbread cake on top of the paper, coat it with cream and sprinkle with chopped nuts.
33. After the nuts you should put the meringue cake. Also coat it with cream and sprinkle with walnuts.
34. Repeat layer of meringue cake, cream and nuts.
35. Finally, you need to add a shortcrust pastry crust.
36. Spread the top layer and sides of the cake with the remaining cream.
37. Next, you need to attach the prepared chocolate decor to the sides of the cake (on the cream). To prevent the chocolate from falling, you can temporarily “gird” the cake with a clean ribbon.
38. Place meringue balls and walnut halves on the top cake (on top of the cream).
39. Remove the baking paper from under the cake and refrigerate the dessert for about 4 hours.

Before serving, remove the rind from the cake.

Useful tips and tricks

Pani Valevskaya's cake (the recipes for this dessert have slight differences from the classic version) will turn out with the required taste and characteristics, provided that the following nuances are observed during its design:

After cooking, Pani Valevskaya's cake should stand in the cold for at least 4 hours. Over the allotted period of time, the biscuits will be better soaked in cream, and the dessert itself will hold its shape better. All ingredients included in the recipe must be of proven quality.

Author: Kotlyachkova Svetlana