Sometimes I would like to know what the author wanted to say by naming this cake Plesniak, which translates to Mucor. Rather not appealing name. I can assure you that cake itself has nothing to do with the fungus!


  • 3 cups all-purpose flour
  • 4 tablespoons + 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 sticks unsalted butter (almost room temperature)
  • 3 eggs, yolks and whites separated
  • 1 tablespoon baking powder
  • 1 tablespoon sour cream
  • 1 tablespoon cocoa powder
  • 1 cup fruit spread (I used strawberry)


  1. On the pastry board: sift flour, baking powder and 4 tablespoons of powdered sugar.
  2. Add butter, vanilla extract, yolks and sour cream.
  3. Using pastry cutter cut and mix all ingredients together OR start rubbing all wet ingredients with flour until crumbles form.
  4. Knead the dough until the mass comes together.
  5. Divide the dough into three equal portions.
  6. To one portion add the cocoa powder and knead again.
  7. Chill all three in the refrigerator for 1 hour.
  8. Prepare springform pan.
  9. Take one portion of the dough and roll it into the circle fitting the pan.
  10. Place the rolled dough in the springform. Pinch it with a fork.
  11. Cover it evenly with the fruit spread.
  12. Preheat the oven to 390ºF.
  13. Grate the cocoa portion and sprinkle over the fruit spread layer.
  14. In the mixing bowl beat the eggs until soft peaks forms
  15. Continue beating and add gradually 1/2 cup of powdered sugar.
  16. Continue beating until the foam is glossy and stiff.
  17. Spread the white eggs foam over the grated cocoa layer.
  18. Grate the third portion of the dough and sprinkle it over the white eggs foam.
  19. Bake ~45minutes OR until toothpick comes out clean.


Yield: 12 slices

Nutritional Info: Cal 326, Prot 5g, Carb 39g, Fat 17g, Fiber 1g

Plesniak one portion.

Plesniak one portion.

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