niedziela, 20 czerwca 2010

Layered grid and tapioca cake

When the weekend is around the corner the cake is a must. I think that it is the same all around the world but the thing is that slow Sunday-cake-and-coffee time is something very characteristic for Cracow. 
Sunday is time for hitting Market Square and Old City, for flipping trough new books in your favorite bookstore, time for drinking coffee in small places hidden from the tourists eyes. 
You left your work and school behind you, do not think about personal problems. On days like that I sometimes feel like a stranger in my own city which is very nice. Exploring your home like you never been here is refreshing.

I do not have time for baking so I take a twist on polish classic. Recipe is from this lovely blog but I changed it here and there. It is called there Bajaderka but it is more like Karpatka on a biscuits. One layer is classic sweet grit butter, but second is something new - tapioca pudding. 
It added new texture which is kind of surprising for your taste buds

Layered grid and tapioca cake:

35-40 biscuits
500 ml of milk + 350 ml of milk
2 tablespoon of full hat cream ( 30% or 36% )
100 gram of grit
1 teaspoon of vanilla extract
50 gram of caster sugar + 70 gram of caster sugar
100 gram of butter + 2 tablespoon
4 tablespoon of tapioca pearls

Melt butter in 500ml of milk and add 50 gram of sugar and grit. Stir whole time of cooking to avoid any lumps. Cook for about10 minutes until it starts thicken and hard on a bottom. Take off from the heat and cool just a little. Layer your tin* ( the best is square one but I haven't got any in proper size ) with one layer of biscuits and pour grit butter layer. Cover with second layer of biscuits. Heat slowly 350 ml of milk, cream and rest of sugar in a pan and add tapioca. Cook for about 5-7 minutes until you will see that it become heavy and stiff. Cool and pour on second layer of biscuits. Cool in a refrigerator minimum 2-3 hours. 

*If you use square one you should use 25 cm on 30 cm one. Or similar. If you use round it should be 21 cm.

2 komentarze:

  1. I saw your blog on the Daring Bakers forum and your idea of modern twists on classic Polish food sounded fascinating. I look forward to seeing more of your recipes in the future.
    One question: what is sweet grit butter? I'm not familiar with that.

  2. I called it butter coz it's the same situation like when you call cream that you use to layer your cake The butter ( chocolate etc.) it's classic mix for Eastern Europe I believe - you just either cook the grid like I did or first cook it in milk and than add butter mixing it together
    Sorry for confusing you :)