Dishes for Christmas

Pani Valevska playground

Today we will share with you a recipe for a traditional dessert of Polish cuisine – “Pani Valevska” playground. Cooking such a dish does not require extraordinary culinary abilities and skills. But the absolute condition for a good result is a good mood and a desire to cook.

“Pani Valevska” playground prepared with Smakota (Smakotainfo.com) has an extremely delicate taste. Crisp shortcrust pastry combined with currant jam, meringue and almond petals, as well as delicious custard create an unusual taste palette.

So let’s hurry to the kitchen, let’s cook!

Pliatsok “Pani Valevska” – ingredients

  • Flour – 500 g + 3 tbsp. – in cream.
  • Baking powder – 1,5 tsp.
  • Powdered sugar – 2 cups.
  • Oil – 400
  • Yolks – 8 pieces.
  • Squirrels – 6 pieces.
  • Starch – 3 tbsp.
  • Jam (from black currant) – 450 g.
  • Milk – 500 ml.
  • Sugar – 3 tbsp.
  • Vanillin is at the tip of a knife.
  • Almonds (petals) – 120 g.
  • Liqueur (“Amaretto”, optional) – 1-2 tbsp.

An interesting video on the topic – How to make chocolate sprinkles:

Pliatsok “Pani Valevska” – preparation

First, let’s prepare shortbread. To do this, mix 6 egg yolks, half a glass of powdered sugar and 200 g of soft butter. Add baking powder and flour, knead the dough and divide it into two parts.

Beat the egg whites, gradually add the rest of the powdered sugar, beat until stiff peaks form. At the end of whipping, add a tablespoon of starch.

Line the bottom of the mold (25×33) with baking parchment. We distribute one half of the dough in the form. Carefully spread half of the jam on top of the dough. Spread the whipped proteins on the jam. Sprinkle the egg whites with almond petals on top.

We do a similar procedure with the second cake.

If you do not have two identical forms, or because you cannot bake two cakes at the same time. It is worth dividing the whites into 2 portions (3+3) and whipping them in two steps, because the whites should be baked immediately after cooking.

Put the cakes in an oven heated to 180 degrees for 40 minutes. Take out, cool.

While the cakes are cooling, prepare the cream. Mix 2 egg yolks, sugar, vanilla, 3 spoons of flour and 2 spoons of starch, add a glass of milk and mix until smooth. Bring the remaining milk to a boil and add to the yolk mixture, mix well. We put the mixture on fire and cook until it thickens. Cool to room temperature.

Beat the soft butter until white and, continuing to beat, gradually introduce the custard. Add Amaretto.

We spread all the cream on one cake, cover with another and put the cake in the refrigerator for 3-4 hours.

The dish is ready for tasting. Bon appetit!

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