Polish Pie "Plesniak": A Perfect Blend of Flavors

I suggest baking the Polish pie “Plesnyak”. It perfectly combines shortbread dough in light and dark versions, sour berry filling and sweet airy meringue. This is one of those pies that only gets better over time!)
cook time: 1h 30 min
Logan Winslow
Polish Pie "Plesniak": A Perfect Blend of Flavors

Nutrition Facts (per serving)

323
Calories
14g
Fat
42g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 350 g
Sugar 30 g
Butter 200 g
Baking powder 2 tsp
Egg yolks 5 pc
Cocoa 1 tbsp

Berry filling:

Black currant 250 g
Sugar 120 g
Corn starch 1 tbsp

Meringue:

Egg whites 5 pc
Sugar 150 g
Corn starch 2 tsp
Salt 0.33 tsp

Recipe instructions

Step 1

Step 1
Letʼs prepare shortbread dough. To do this, mix 350 g of sifted wheat flour, 30 g of sugar and 2 tsp. baking powder.

Step 2

Step 2
Add 200 g of cold grated butter to the dry ingredients. Gently rub the dough into crumbs, but do not knead for long.

Step 3

Step 3
Add 5 egg yolks and continue to rub the dough with light movements. The mass turns out to be quite wet, but there is no need to collect it.

Step 4

Step 4
We will set aside approximately a third of this crumbly dough in order to mix it with cocoa. I got 4 heaping tablespoons. Add 1 tbsp to the rest. l. with a heap of flour, and in the set aside — 1 tbsp. l. cocoa powder.

Step 5

Step 5
Then we gradually collect both types of dough into a ball, but do not forget that there is no need to knead for a long time. It is absolutely not necessary to achieve complete homogeneity. We transfer it to cling film and put it in the refrigerator for 20-30 minutes.

Step 6

Step 6
For the berry layer I will use fresh or thawed black currants. If the berries are fresh, crush them a little with a pusher. Slightly!) Add 120 g of sugar and 1 tbsp. l. with a heap of cornstarch. Stir and send to medium heat. With constant stirring, bring the berry mixture until thickened. Remove from heat and transfer to another bowl. Let it cool.

Step 7

Step 7
Take the dough out of the refrigerator and divide it so that one part is slightly larger than the other. I will bake in a square pan with a side of 23 cm on parchment paper. Use the bottom layer to grate most of the light dough. Distribute it evenly and press lightly with your hand.

Step 8

Step 8
Spread the next layer of cooled berry filling. We spread it in portions over the entire surface of the dough, and then carefully level it with a spatula.

Step 9

Step 9
Rub the dough into which we added cocoa powder over the berry layer. We also carefully distribute it over the entire area of the pie. Set the baking sheet aside and work on the whites.

Step 10

Step 10
Add a pinch of salt to 5 whites at room temperature and beat at low speed until light, light foam. Then add 150 g of sugar portionwise (in 3-4 stages). Beat until stiff peaks form. At the end add 2 tsp. corn starch and mix again.

Step 11

Step 11
Gently place the whipped whites in small portions on the dark layer and smooth with a spatula.

Step 12

Step 12
Grate the rest of the light dough on top. Letʼs level it out.

Step 13

Step 13
Place the pie in the oven, preheated to 180 degrees for 45 minutes. My oven operates in the bottom-up mode without convection.

Step 14

Step 14
After time has passed, cool the cake in the slightly open oven, remove from the pan and place on a plate. Divide into portions and you can drink tea!) Bon appetit!

Additional rubrics

Related recipes