When I think Polska, I think cakes. Since I can remember, I see my Mum baking stunning cakes for every occasion or even for no occasion. Multiple-layer cakes, cookies, sponges, every day casual cakes; amazing variety.
Krolewicz, which literally translates as “the prince” is one of my favourite cakes. I’ve never dared to try baking it until I moved away from Poland and it’s become impossible to have it without baking it myself.
Was easier than I expected ^^
Let’s get started, shall we?
For the honey dough:
3 cups* flour
3/4 cup sugar
1 tsp bicarbonate soda
3 tbsp running honey
For the sponge:
3/4 cup sugar
1 tsp baking powder
3/4 cup good quality wheat flour
1 tsp potato flour** (starch)
For the cream:
200g butter (unsalted)
1/2 cup sugar
1 tsp vanilla sugar
2 tbsp potato flour (starch)
1 tbsp wheat flour
For the chocolate glaze:
50g dark cocoa powder
120g icing sugar
2 tbsp milk
100g walnuts (halves)
HOW TO MAKE?
1. Prepare the honey dough. Place all the ingredients on a large wooden pastry board and chop with a knife. Knead a smooth dough. Divide into two even parts and bake two same-sized cakes. It’s best to use a rectangular baking tin 35cmx24cm but I used a round one. Before baking, prepare the tin by spreading the margarine and sprinkling bread crumbs; it’ll prevent the cake sticking to the tin. Bake in a preheated oven, for about 15min, temperature 180 degrees.
2. Prepare the sponge. Separate yolks from egg whites. Beat the egg whites until the foam is quite stiff. Still beating them, gradually add sugar (not all at once!). In the end, add one yolk at a time. Mix the flours with baking powder. Sieve them into the beaten eggs with sugar and mix gently. Bake in the same tin as the honey cake. Prepare the baking tin: spread the margarine and sprinkle flour. Spoon the sponge dough to the tin and bake in the preheated oven for about 25-30min in 180 degrees.
3. Prepare the cream. Put aside 3/4 cup of the milk you need for the cream. Boil what’s left in a small saucepan, adding sugar and vanilla sugar. Stir it all the time, otherwise the sugar will burn. Mix the wheat and potato flour with the milk you put aside. Stir it into the boiling milk. Be very careful if you don’t want any lumps. What i do, is to take the saucepan with the boiling milk out from the heat and pour the mix of flour and milk very slowly while mixing it with an electric mixer. That way, the cream comes out silky smooth ^^ Still mixing, add the butter, stir or mix thoroughly.
4. Use aluminium foil to prepare the tin for putting the cake together. First, put one of the honey cakes in the tin. Pour half of the hot*** cream on the cake. Cover it with the sponge cake. Pour second half of the cream on the sponge cake and cover it with the second honey cake.
5. Prepare the chocolate glaze. Melt the margarine in a small saucepan. When completely melted, add cocoa powder, icing sugar and milk. Stir thoroughly but don’t let it boil. Spread the glaze on top of the cake and decorate it with walnuts. I also used white icing, I’ll leave it to your own creativity ^^
Leave the cake in the fridge for at least a couple of hours to let the cream chill. I usually serve the cake after at least 12 hours, tastes best the next day I think. The honey cakes on the bottom and top of the cake are quite hard, leaving the whole cake in the fridge for a bit will let the cream soften them.
* by cup I don’t mean American cups. In Polish recipes the measurements are usually given in cups which means normal sized cup/mug/glass used for tea or coffee. It’ll be like a 200ml glass. As long as you use the same cup to measure all the ingredients given in cups and the cup is about 200ml, you’ll be safe.
** potato flour is very often used in Polish cuisine. You can find it in every Polish shop abroad, it’s called ‘mąka ziemniaczana’ in Polish. Very useful thing to have in the kitchen 🙂
*** make sure the cream is hot when pouring it. The honey cakes will come out very hard, pouring hot cream on it will simply soften it.