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How do you make PLACEK Z KRUSZONKA?

pgtx Threads: 50
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  ♀   Edited by: pgtx  Apr 2, 2010, 07:23pm  #

My great-grandma used to make it, but she's gone now and i've never got the chance to ask her for the recipe...


could you help me out here, please?

:)


placek z kruszonka


ShortHairThug Threads: -
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  ♂   Apr 2, 2010, 07:34pm  #

pgtx:
could you help me out here, please?

To eat it? Sure. So, are we invited when you learn how to make it?

pgtx Threads: 50
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  ♀   Apr 2, 2010, 07:52pm  #

ShortHairThug:
are we invited when you learn how to make it?

no help = no consumption

ShortHairThug Threads: -
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  ♂   Apr 2, 2010, 07:55pm  #

pgtx:no help = no consumption
:)

Where’s your holiday spirit? Very disappointed
:(

pgtx Threads: 50
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  ♀   Apr 2, 2010, 08:05pm  #

ShortHairThug:Where’s your holiday spirit? Very disappointed
:(

freeloaders always find the way, huh?
;)


help, please :)

Arien Threads: 5
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  ♂   Apr 2, 2010, 08:12pm  #

I thought placek z kruszonka is cake with crumbs? The picture of the cake you've posted looks like something we make in Holland though, but it's probably different from what you have in mind.

:S

*confused*

pgtx Threads: 50
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  ♀   Apr 2, 2010, 08:17pm  #

Arien:The picture of the cake you've posted looks like something we make in Holland though

do you have a recipe?

ShortHairThug Threads: -
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  ♂   Apr 2, 2010, 08:24pm  #

pgtx:freeloaders always find the way, huh?

OK fair enough, in that case I'll make coffee. I had some drożdżówkę z kruszonką the other day but I must admit that twoje ciasto ze śliwkami i kruszonką looks much more appealing.

Arien Threads: 5
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  ♂   Edited by: Arien  Apr 2, 2010, 08:26pm  #

pgtx:do you have a recipe?

If you have some patience? I'll have to translate all the ingredients first, which might take me a while, because my English in the cooking department sucks to be honest! (I hardly ever discuss cooking so that's why.) I promise I'll look it up for you. (If that's still necessary!)

:)

pgtx Threads: 50
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  ♀   Apr 2, 2010, 08:30pm  #

Arien:because my English in the cooking department sucks to be honest!

you can always translate into Polish... ;)


Arien:I promise I'll look it up for you. (If that's still necessary!)

that's very much appreciated... :)

Arien Threads: 5
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  ♂   Apr 2, 2010, 08:31pm  #

pgtx:you can always translate into Polish... ;)

Jeez, it's never going to be easy with you is it?

;)

pgtx Threads: 50
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  ♀   Apr 2, 2010, 08:32pm  #

Arien:Jeez, it's never going to be easy with you is it?

;)

Thank you!!! :)

Arien Threads: 5
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  ♂   Apr 2, 2010, 08:55pm  #

You're welcome!!!

:)

*slaps himself while mumbling something about being too good for this world*

;P

aphrodisiac Threads: 15
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  ♀   Apr 2, 2010, 10:20pm  #

pgtx:do you have a recipe?

google

pgtx Threads: 50
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  ♀   Edited by: pgtx  Apr 2, 2010, 10:55pm  #

aphrodisiac:google

i've heard of it...
i would like to try somebody's recipe which actually works...

aphrodisiac Threads: 15
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  ♀   Apr 2, 2010, 11:02pm  #

pgtx:i've heard of it...

ahh.....sorry, did not realize it. I am sure there will be somebody who knows:)

Arien Threads: 5
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  ♂   Apr 2, 2010, 11:18pm  #

I will post my recipe tomorrow, but this is what I mean.

Cake.

I think the cake you've posted also has cherries in it? You can also make this cake with apple, pears, peach, strawberries or whatever you like, and maybe if you make this cake with crumbs on top of it then it will be exactly or atleast very similar to the cake you've posted?

:)

pgtx Threads: 50
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  ♀   Apr 2, 2010, 11:21pm  #

Arien:I think the cake you've posted also has cherries in it? You can also make this cake with apple, pears, peach, strawberries or whatever you like, and maybe if you make this cake with crumbs on top of it then it will be exactly or atleast very similar to the cake you've posted?


she used to make it with a homemade berries or apple marmalade....

Arien Threads: 5
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  ♂   Apr 2, 2010, 11:23pm  #

Yeah, you can do that with this cake aswell.

:)

Arien Threads: 5
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  ♂   Edited by: Arien  Apr 3, 2010, 05:05pm  #

Ingredients for its dough:

300 gram flour.
a pinch of salt.
30 gram fresh yeast.
25 gram butter.
3 spoons of olive oil.
1,5 deciliter milk.
3 spoons of caster sugar.
1 egg yolk.
fine bread crumbs.

Ingredients for its filling:

700 gram cherries.
60 gram sugar.
4 teaspoons of potatoe starch, or farina.

Ingredients for its coating:

50 gram rough sugar.
an egg for its coating.

Dough:

Warm the milk on the fire (Not too hot, and don't boil it!) and dissolve the yeast in it.
Put the salt in a large bowl and sieve the flour over it. Add the butter, sugar, and egg to it and then pour the milky substance over it. Stir the whole with a mixer or do it with your hands, (I'd definitely do it with a mixer because I'm lazy!) and knead the whole untill it looks like a supple and light dough. If it's still very sticky, you can add some more flour and repeat the process, and if it's too stiff you can add some more milk. (You just can't screw this up!) Okay, then you put the dough in a warm place for about half an hour to let it rise, and as it does you should cover it up with a wet/moisty dish towel, but if you like being stubborn you can use something else aswell!

Filling:

Hmm.. you can now take the cherries to let them dry in a sieve, and let the juice drip in a bowl. (Do I make sense?) Add a the juice to the potatoe starch on the fire and stir it untill you have a bit of an equal substance, and add the sugar and the cherries, stir it untill it looks like.. Well, good! And leave it for 30 minutes.. (Off the fire!)

Foundation:

Knead the dough again (You have to do it with your hands this time, sorry!) after it has risen. Take 2/3 of this dough and roll it out with a roller into a round shape, sorta like a pizza foundation! (About 32 centimeter, but it depends on the size of your pastry mould ofcourse.) Alright, if you're still able to understand me, then you should put the dough in the pastry mould, which should be covered with a thin layer of butter on all sides. You should remove all the bits which get over its edges. (Preferably with a huge, sharp and mean-looking knife, because I have a thing for dangerous chicks in the kitchen!)

Okay, so when you've done all of that, and it looks nice and neat and round, then you should get a fork and puncture it a few times across its surface. (It doesn't have to die, it just needs to breathe a little!) and then you sprinkle a thin layer of fine bread crumbs over the whole foundation.

Now you can congratulate yourself, open up your cooler and have a beer, and put on some loud music because cooking is boring!

Na zdrowie!

If you're properly drunk and happy with yourself you can add the cherry filling and spread it out on the bottom of the foundation in the pastry mould.

Now you can roll out the rest of the dough with a roller untill you have another round shape and cut out thin, long bars (Preferably straight!) with a knife. (I personally do this with a katana, because it works much faster!) Apply these bars on top of the cherry filling, untill you have a raster shape accross the whole cake's surface. Apply a bit of the egg (I do this with a brush or something similar!) to the dough on top and sprinkle it with the rough sugar, and really you can add as much as you want. (I don't want you to get fat though!)

Baking:

(Do not EVER use a microwave, because that's just going to be messy!)

Electric: 200 degrees. (Celcius, I don't know about Fahrenheit or whatever they use in the States!)
Heated Air: 180 degrees. (Same story.)
Gas Oven: You should probably leave it on 4 or 5, but I'm not sure!

25 minutes. (And now the big secret, put a little bowl of water in the oven to prevent it from drying out too much! This will make a lot of difference!)

After about 18 minutes you should check it out and turn it around a bit if one part seems a bit browner than the other. This cake will be ready when it's light brown. If this is the case you can take it out of the oven and out of the pastry mould, and let it cool down for a while. (And after that you can put it in your cooler if you want to.) I really hope you can make a cake out of my English!

Well, I know I've tried!

Smacznego!

pgtx Threads: 50
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  ♀   Apr 3, 2010, 05:09pm  #

wow! thank you Arien...!!!
that looks great!

Arien:
(Do not EVER use a microwave, because that's just going to be messy!)

i'll try to remember... ;)

Arien Threads: 5
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  ♂   Apr 3, 2010, 05:14pm  #

pgtx:
i'll try to remember... ;)


Well, you never know who else might want to try this at home!

;)

Nika Threads: 2
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  ♀   Apr 3, 2010, 05:15pm  #

pgtx:
wow!


Yes, wow Arien! Ladies are impressed! Szacunek!

Arien Threads: 5
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  ♂   Apr 3, 2010, 05:23pm  #

I'm sure you can do better.

:)

Chef K     Apr 3, 2010, 10:15pm  #

Hello Google Placek.. and click on Mrs. O's recipe ...original just like my Mother's Good luck They are baking now! MJK

z_darius Threads: 17
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  ♂   Apr 4, 2010, 04:35am  #

Arien:
Ingredients for its dough:

I'm afraid that's not what kruszonka (shortcake/crumbs) is, i.e the top part in a Polish placek. Your recipe has way too little butter and way too little sugar and it appears that your cake will have the same doe for the bottom and for the top.

Shortcake is probably the easiest doe to make:

100 to 200 g flour
100 g butter
100 g sugar

Mix sugar with flour. Add melted butter and work everything into doe. Sprinkle the top of the cake and bake. In my experience, the shortcake topping is best added at a later stage of the baking process as to avoid burning.

That very same recipe was used for Polish klawisze (shortcake cookies). Proportionally more sugar would make them harder, and they were topped with a mixture egg white and powdered sugar. The mixture need to be beat up real well, as in on of those trick where when done you turn the bowl upside down and the mixture will not fall out of the bowl. These are best baked with the bottom heating element on and the top off. That prevents the sugar in the top glaze from burning and becoming brown.

When the shortcake is added to top the cake will depend on how the type of the product the heat is applied during baking: top only, bottom only top and bottom. Some newer stoves will have a setting for choice baking which uses mostly bottom element with the top element operating ever now and then, or at lover temps. The process may sometimes be tricky with yeast (instead of baking powder) based cakes as these are best left undisturbed from start to finish.

ShawnH Threads: 12
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  ♂   Apr 4, 2010, 05:39am  #

z_darius:
Shortcake is probably the easiest doe to make:

Is that your recipe, or your wife's?

z_darius Threads: 17
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Joined: Oct 18, 2007
  ♂   Apr 4, 2010, 05:57am  #

ShawnH:
Is that your recipe, or your wife's?

That is neither mine nor hers. It is THE recipe.

In case you asked for something else - I am the baker at home. I cook too but mostly on weekends. No kruszonka cake this weekend though. Wifey wanted English tea biscuits and banana bread, so I baked 15 biscuits and 2 banana breads.

Bzibzioh     Apr 4, 2010, 06:01am  #

z_darius:
banana bread,


I love you!!! That is my weakest point ;)

z_darius Threads: 17
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Joined: Oct 18, 2007
  ♂   Apr 4, 2010, 06:04am  #

Bzibzioh:
I love you!!! That is my weakest point ;)

If I weren't married I'd squeeze your banana bread then :)
Hey, don't you have a squeeze of your own too?!



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How do you make PLACEK Z KRUSZONKA?

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