Polaron - Get Polish Citizenship / EU Passport now!Witamy, Guest  |  Members

The Ultimate Guide to POLAND
Unanswered [108]  |  Archives [3]

Meet Polish People at PF!
Home / Food /answers: 14

Sernik Wiedenski

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 1, 2012, 02:10pm  #1

I am making this tomorrow, and i need to use 1kg cream cheese.
Twaróg is what i should use, but none of the Polish shops i've tried have it in the form used for making cheesecake.
Anyone know what i can use instead? Philadelphia cream cheese has been suggested, but it contains salt, and a kg of it might mean my Sernik tastes horrible.
Also, this recipe uses M±ka Tortowej. I know it's flour for making cakes, but as the recipe uses baking powder as well, i am presuming this is not self-raising flour. Can i just use plain flour? I've used plain flour in other Polish cake recipes, but usually add baking powder and bicarbonate of soda as well.
Can anyone help?


polonius Threads: 95
Posts: 587
Joined: Sep 24, 2012
  ♂   Edited by: polonius  Dec 1, 2012, 03:47pm  #2

Use full-cream (pelnotlusty) twarog and either mince it fine in a mincer (manual ro electric) or sieve it. Philadelphia will make it taste like an American cheesecake, not a classic sernik.

Marysienka Threads: 1
Posts: 220
Joined: Nov 14, 2012
  ♀   Dec 1, 2012, 06:50pm  #3

If your polish shop doesn't have "twaróg sernikowy" you could use twaróg http://en.wikipedia.org/wiki/Quark_(cheese) as Polonius said. I would say it is a more traditional approach.
Also "m±ka tortowa" is a type of flour, it contains only - flour type 450, nothing else. We don't have self-raising flour in Poland.

noreenb Threads: 7
Posts: 658
Joined: Apr 22, 2009
  ♀   Dec 1, 2012, 10:04pm  #4

I'd add to your cheesecake "serek homogenizowany" with vanilla flavour. It makes the dough moist and delicate.

Lenka Threads: 3
Posts: 1,245
Joined: Nov 17, 2009
  ♀   Edited by: Lenka  Dec 1, 2012, 10:12pm  #5

noreenb:
I'd add to your cheesecake "serek homogenizowany" with vanilla flavour. It makes the dough moist and delicate.

Too moist for my taste
Pam, it depends on your preferations.If you use "Twaróg" your cheesecake will be dryer.If you use "Twaróg sernikowy"(usually in buckets) it's going to be semi-moist.

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 2, 2012, 01:21am  #6

Thanks for everyone's replies

.
Lenka:
If you use "Twaróg" your cheesecake will be dryer.If you use "Twaróg sernikowy"(usually in buckets) it's going to be semi-moist.


Twaróg sernikowy is what i can't get hold of. The Polish shops here don't often stock it, only Twaróg used for salads, sandwiches etc.
I have an electric hand whisk/blender, but not sure if this will get it to the consistency i need.

noreenb:
I'd add to your cheesecake "serek homogenizowany" with vanilla flavour.


Haven't seen this in the Polish shops either, but my sernik will taste of vanilla because i'm using vanilla sugar in it


.
Marysienka:
Also "m±ka tortowa" is a type of flour, it contains only - flour type 450, nothing else. We don't have self-raising flour in Poland.


I think it must be the equivalent of plain flour, but i thought this was called M±ka Pszenna? I didn't think Poland had self raising flour, because every cake recipe i've seen always has baking powder and/or soda in it. Do you know what the difference is between M±ka pszenna and Tortowa? Only asking because i already have plain flour in the cupboard.

polonius:
mince it fine in a mincer (manual ro electric) or sieve it


Unfortunately, don't have a mincer, and sieving 1kg of cheese will take .........forever i would think!

Never actually made a baked cheesecake before!

strzyga Threads: 3
Posts: 1,277
Joined: Apr 30, 2008
  ♀   Edited by: strzyga  Dec 2, 2012, 03:48am  #7

pam:
Twaróg sernikowy is what i can't get hold of. The Polish shops here don't often stock it, only Twaróg used for salads, sandwiches etc.I have an electric hand whisk/blender, but not sure if this will get it to the consistency i need.

Pam, plain twaróg, the kind used for sandwiches, is best. You can use the electric blender, just try not to overdo it, blend it until it's smooth.Twaróg sernikowy, the stuff in the plastic buckets, is hit or miss, depending on the producer. Some of them have additives that change the texture and taste of the cheesecake, some are too watery, etc. Pi±tnica is good, if you can get hold of that. If not, plain twaróg is your best bet. Just taste it beforehand and if it's too sour, add more sugar. Oh, and if you can choose from twaróg chudy, półtłusty and tłusty, take półtłusty or tłusty - it contains more fat but your cake won't be crumbling.

pam:
Do you know what the difference is between M±ka pszenna and Tortowa? Only asking because i already have plain flour in the cupboard.

Pszenna means wheat, so tortowa is pszenna too. The difference between the different kinds of wheat flour is the degree of purification. The lower the number, the more purified the flour is. It ranges from 400 (the whitest, lightest, most purified type) to 1850 I think (wholemeal). Tortowa is 450 so it's used for cakes which need to be raised. Plain all purpose flour is 500 or 550. 600 is for kluski and pierogi, 750 is the bread type. Plain flour should be ok.

...anyway, what do you need flour for? Sernik wiedeński is just cheese without the pastry bottom, unless you recipe differs somehow from the ones I know.

BTW, how was your trip to Gdańsk? :)

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 2, 2012, 10:31am  #8

strzyga:
Pszenna means wheat, so tortowa is pszenna too. The difference between the different kinds of wheat flour is the degree of purification. The lower the number, the more purified the flour is. It ranges from 400 (the whitest, lightest, most purified type) to 1850 I think (wholemeal). Tortowa is 450 so it's used for cakes which need to be raised. Plain all purpose flour is 500 or 550. 600 is for kluski and pierogi, 750 is the bread type. Plain flour should be ok.

...anyway, what do you need flour for? Sernik wiedeński is just cheese without the pastry bottom, unless you recipe differs somehow from the ones I know.


Aha, now i understand! Polish flour is graded as to how refined it is. Thanks for that information, good to know the difference at last!
This sernik recipe is my friend's, it doesn't have a pastry bottom. I tried a lot of sernik in Gdańsk, but my favourite was something like this. I can't actually remember what it was called,it just looked to be a traditional cheesecake. My friend thought it was Sernik Wiedeński, so i am going to give it a try.
This recipe contains icing sugar ( cukier puder ), margarine, eggs,small amounts of cake and potato flour, baking powder and vanilla sugar, and Twaróg.
Strzga, if you have a tried and trusted classic cheesecake recipe, you could always share it with me:):) Consider it your duty as a Polish citizen!

strzyga:
plain twaróg, the kind used for sandwiches, is best. You can use the electric blender, just try not to overdo it, blend it until it's smooth.

I'll have to use this then, but it just goes to show how opinions differ. My friend said i couldn't use normal Twaróg, only the stuff in tubs! Will let you know if it's a success or not

.[quote=strzyga]BTW, how was your trip to Gdańsk? :)

I had a lovely time in Gdańsk! Got to do almost everything i wanted, but gutted Central Maritime Museum was closed. Didn't have time to go to Gdynia, but did get to Malbork, Sopot, Oliwa Cathedral and park, Pachołek Hill.
Am thinking of visiting Poznan next. If you've been, can you PM me? Don't want to derail my Sernik thread! Thanks.

strzyga Threads: 3
Posts: 1,277
Joined: Apr 30, 2008
  ♀   Dec 2, 2012, 06:48pm  #9

Is your cake ready now, Pam? And is it as good as it was supposed to be? :)

This recipe contains icing sugar ( cukier puder ), margarine, eggs,small amounts of cake and potato flour, baking powder and vanilla sugar, and Twaróg.

Yes, that's wiedeński all right. In some recipes there's butter instead of margarine and no wheat flour at all, just potato starch. And you can mix the cheese with raisins, orange peel and other goodies too. Because there's no pastry bottom, the cheese must be quite firm so you can't go wrong with plain twaróg. All traditional Polish cheesecakes were originally made from twaróg, long before processed cheese, homogenized cheese, bucket cheese and other such inventions. Soft, moist, Western-style cheesecakes are another story, even Philadelphia works with them.

Strzga, if you have a tried and trusted classic cheesecake recipe, you could always share it with me:):) Consider it your duty as a Polish citizen!

As a Polish citizen I love the New York style cheesecake ;) But here goes. This is my mum's recipe for cheesecake with peaches, my favourite:

Pastry bottom:
3 cups of flour
250 gram butter or margarine (cold)
0.75 cup icing sugar
6 egg yolks (you'll need the whites later)
2 teaspoons baking powder

Mix the butter with flour (you can use a sharp knife), add yolks, sugar and baking powder, knead quickly and refrigerate for 2 hours.

Cheese:
1 kg twaróg, blended
250 g butter or margarine
1 cup icing sugar
2 eggs, whole
70 g potato starch (potato flour)
- mix or blend all the ingredients

Other ingredients:
6 egg whites
1/2 cup sugar
1-2 cans of peaches in syrup, drained

Spread 2/3 of the dough over the bottom of the baking pan, cover with cheese, even out and put peach halves on top of the cheese. Whisk the egg whites until stiff, then add 0.5 cup of sugar and whisk some more (add sugar slowly so the whites remain stiff). Spread the whisked whites evenly over the cheese and peaches. Grate the remaining 1/3 of the dough over everything. Bake for about 1 hour at 180 C.

Also, you should try the most traditional one, sernik krakowski:
mojewypieki.com/przepis/sernik-krakowski
a tried and trusted site, you can't go wrong with any of the recipes.

Am thinking of visiting Poznan next. If you've been, can you PM me?

ok :)

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 2, 2012, 08:25pm  #10

My sernik is delicious Strzga, made it this afternoon, and i've already eaten loads of it! Really simple to make.
Thanks for your mum's cheesecake recipe, that will be next on my list to try. If it turns out well, i will make it for Wigilia. It will be nice to surprise my friends with a Polish dessert they haven't actually given me the recipe for.
I have tried Sernik Krakowski, and yes it's delicious. I think i will be very busy looking at this site.......and doing lots of cooking!

noreenb Threads: 7
Posts: 658
Joined: Apr 22, 2009
  ♀   Dec 11, 2012, 09:05pm  #11

mojeciasto.pl/sernik/sernik-wiedenski-2973.html
Just to illustrate all what is above.
Pretaste (how to say "przedsmak", by the way?) of Christmas.

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 11, 2012, 11:28pm  #12

noreenb:

Just to illustrate all what is above.
Pretaste (how to say "przedsmak", by the way?) of Christmas.


Thanks Noreenb, now i have 2 good sites for cakes!
Have just seen a cake called Knoppers on this site. Never heard of it before, but i am going to have to make it. It looks delicious.
Strange name though....

Marysienka Threads: 1
Posts: 220
Joined: Nov 14, 2012
  ♀   Dec 12, 2012, 08:11am  #13

Knoppers

it is a phenomen like snickers cake. a cake that is supposed to taste like knopprrs cookie

pam Threads: 25
Posts: 1,162
Joined: Oct 11, 2011
  ♀   Dec 13, 2012, 01:21am  #14

Marysienka:
a cake that is supposed to taste like knopprrs cookie


Never heard of these cookies either!

berni23 Threads: 10
Posts: 473
Joined: Mar 26, 2009
  ♂   Dec 13, 2012, 01:30am  #15

Its German, not a cookie though:
knoppers



Home / Food / Unanswered [this forum]

Sernik Wiedenski

  Important: If you post a link to a non-English source, please ALWAYS summarize / translate the relevant parts into English!  

To post as guest, enter a temporary and unique username (without password) or login and post as a member.