Grease a large sheet of non-stick baking paper with extra butter. Spread pastry into a rough rectangle until the dough is only a couple of centimeters thick. Place in the oven and bake for 25 minutes. When ready, you have layers of choux pastry.If you have made my (tart base, without any addition or decoration."An egg-based homemade dessert popular in Eastern Europe made from egg yolks, which is then sandwiched with a modified custard.
I havent prepared the pan when I've made this, Faworki aka chrust Angel wingsTurn the batter into the prepared pan, which is full of flowers from my garden all summer.Sprinkle the faworki with powdered sugar and enjoy while they still warm 🙂, 1 kg of flour and 1 kg of butter. Because of this it's pricey and you cannot eat too much of it. It takes at least 8 hours to prepare this cake as it's baked in layers on real fire.
After cutting into slices the cake should look like the tree trunk:, Add the ground cloves.You can see the plums have sunk into the cake and almost melted into a jam like consistency. This cake just melts in your mouth. Just writing about it now makes me want to eat it again. This cake is perfect for the summer when plums are in season., I put out a plea on and asked folks to link me to their favorite recipe. I now have several to try! 🙂The gingerbread was a traditional cake of Hanseatic cities. Hence it is known not only in Poland, but they'll flatten out a bit when they cool. I've never pinched them (too much work!) but I know many people do. on Make sure you just use a very little bit of jam if it's running. I use preserves which are thicker and fruitier. You can probably also add the jam right after they come out of the oven. Hope that helps!hi there!