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)
- On the pastry board: sift flour, baking powder and 4 tablespoons of powdered sugar.
- Add butter, vanilla extract, yolks and sour cream.
- Using pastry cutter cut and mix all ingredients together OR start rubbing all wet ingredients with flour until crumbles form.
- Knead the dough until the mass comes together.
- Divide the dough into three equal portions.
- To one portion add the cocoa powder and knead again.
- Chill all three in the refrigerator for 1 hour.
- Prepare springform pan.
- Take one portion of the dough and roll it into the circle fitting the pan.
- Place the rolled dough in the springform. Pinch it with a fork.
- Cover it evenly with the fruit spread.
- Preheat the oven to 390ºF.
- Grate the cocoa portion and sprinkle over the fruit spread layer.
- In the mixing bowl beat the eggs until soft peaks forms
- Continue beating and add gradually 1/2 cup of powdered sugar.
- Continue beating until the foam is glossy and stiff.
- Spread the white eggs foam over the grated cocoa layer.
- Grate the third portion of the dough and sprinkle it over the white eggs foam.
- Bake ~45minutes OR until toothpick comes out clean.
Yield: 12 slices
Nutritional Info: Cal 326, Prot 5g, Carb 39g, Fat 17g, Fiber 1g