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.

Silver pearls with hint of summer

                  Tapioca pearls are so funny. Light, clear, playing with sunlight when you look at them under a sun. 

It has amazing texture of something between jelly and pudding. It is great for all kind of sweet dish, coz it takes taste of things you use and broad to another level. Sweet, spicy, savor - add what you want. I tried Mango version before - it was pure summer in a jar. But now i tried something even simpler.

Tapioca pudding with pink jelly foam:


50 grams of tapioca pudding
100ml of coconut milk
100ml of cow milk 
1 and 1/2 tablespoon of vanilla sugar ( great if you, as I, has real vanilla sugar )
ready-to-make jelly powder in any flavor you like ( mine was raspberry )

Take a pan with thicker bottom. Put your tapioca pearls inside and pour milk on them. Cook on small hit for about 20 minutes. Well you must see that your tapioca becoming clearer and clearer, and your milk-pearls mixture becoming thicker.Remember to stir it from time to time. Take it form the hit and put in some nice jars, bawls or whatever. Cool down and put in fridge.

Now make your jelly exactly base by instruction from its package. Cool until it almost done ( but not until it 100% hard ) and mix it with blender until it become foam-y. Put your foam-jelly on your tapioca pudding. Serve and enjoy summer :D