7 Must-Try Polish Cakes and Pastries
We’ve all heard of how mouth-watering Polish cuisine is. This is because of the fact that while Polish dessert recipes are known for its substantial and appetizing dishes, yet it likewise has an amazing show of sweet dishes with sudden fixings, for example, cheddar, rose jam and poppy seeds.
Through the span of hundreds of years, Polish cooking and its assortment of sweet dishes have continued evolving. The modifications were connected to various patterns and the impact of different nations. Rather than sugar, ornate era cakes and pastries were bound with saffron, anise, turmeric cardamom, nutmeg, cloves, and vanilla.
Nowadays, we are seeing a gradual restoration in Polish cake and Polish pastries making. A couple of cake shops are breathing life into old works of art back. In the meantime, remote desserts, for example, fondants and biscuits, crème brulee and brownies have discovered an enduring spot in bistros.
Following is a list of Polish desserts you must try at least once in your lifetime!
Szarlotka – Apple Pie
Crusty fruit-filled pie is an all year top choice. Szarlotka was named after Charlotte of Prussia – a sovereign of Russia, and it began to gain popularity in Poland in the nineteenth century when it came from France. This unique apple pie comprises of short crust baked good and apple filling blended with cinnamon and cardamom and is commonly served hot with a few vanilla desserts. Marie Antoine Careme designed Szarlotka, and today, there is a variety of various kinds of formulas people use to make their own Polish apple pies, as it is customary on the sweet dish menus of bistros and eateries.
Sernik – Cheesecake
Another remarkable item on the list of traditional Polish desserts is sernik, which is a Polish cheesecake made with twaróg, which is an ingredient that has been utilized for Polish pastry making for many years, and looks like ricotta, quark and cottage cheese. Yet, sernik as we probably are aware of it today is an ongoing innovation, which goes back to the nineteenth century, and the best part is that there is a wide range of methods of creating it. The most significant thing about sernik is that it is one of the Polish baked goods – which means it is heated.
About the base, some pick one that is only half-crispy, whereas some get rid of it completely. But it is common for yolks to be used by everyone. Nowadays, you will regularly run over heated cheesecakes with chocolate coatings and the smell of vanilla.
Ciasta Drożdżowe – Yeast Cakes
Joining the list of traditional Polish desserts is ciasta drożdżowe, which, in general terms is a Polish yeast cake, because guess what? Poles can prepare a great deal with yeast. When it comes to drożdżowa, Arthur Rubinstein’s wife Nela Rubinstein had to say: “It’s one of those desserts that rapidly vanishes regardless of whether secured away some organizer”. She had the great idea of preparing two drożdżowas and not one. Even though this conventional Polish dessert appears to be a sponge cake, it is really an aged mixture, and along these lines is classed as a baked good. To Poles, ciasta drożdżowe is a straight sufficiently forward formula, and the outcomes are extraordinary for any feast, making it the ideal backup to some espresso or tea.
What is Christmas in Poland without authentic Polish Christmas desserts? Did you think sernik was the only Christmas cake Poles had to offer? Boy, are you wrong! Alongside sernik, we have makowiec, which is commonly known as popy seed cake and is a standout among the most conventional and run of the mill Polish cakes. In makowiec, poppy seeds are set in the middle of layers of batter which gives it its trademark looks, but depending upon who’s making and eating it, you can use extra fixings such as nuts, raisins, and honey to make this cake even more unique.
Then, we have piernik, which is commonly known as Polish gingerbread, and is a soggy and dark cake made of honey, along with various flavors including nutmeg, cloves, and cinnamon, and is normally presented with a beautiful chocolate coating. Some say this is the hardest cake to make.
Doughnuts and Carnival Cakes
Alongside cakes and pastries, we also have Polish doughnuts and carnival cakes. Coming from Arabic cuisine, we have pączki (also known as a doughnut), and it has been around for quite a long time. Polish doughnuts are molded like a smoothed circle and seared on profound oil, so they can’t exactly be included in a diet. There can be an assortment of fillings: rose preserves, alcohol, pudding etc. Then we have are commonly known as carnival cakes, which are sweet fresh baked goods made of batter in the shape of a ribbon, broiled and sprinkled with powdered sugar. These are either known as faworki or chrust.
Easter Cake: Babka Wielkanocna and Mazurek
Polish Easter desserts include not only the previously mentioned babka drożdżowa, but also the mazurek, as well, which has been an Easter trademark since the nineteenth century, and is a levelled shortbread that can be made of various types of batter: waffles, marzipan, spongey or half-crispy. The highest point of the cake is filled or shrouded in the sweet coating and then is decorated. Then we have the babka wielkanocna, where the Polish word babka means “an old woman/grandmother”.
The wielkanocna gets its name from the pastry’s similarity to an elderly person’s full skirt or her top knot. This half-bread, half-cake, yeast-risen sugary treat commends the arrival of the egg to the eating regimen after Lent. An entire 15 eggs go into this formula. Moreover, no Easter is complete without Polish Easter cookies.
Kremówka, which is also known as napoleonka in Poland, is the normal Polish pie made of cream, where two layers of baked goods (pastries) which are loaded up with vanilla custard cream and whipped cream. Sometimes, even egg white cream is used. This pie is normally topped with powdered sugar.