Old Silesian Pudding Buttercream Cake (Śląskie Ciasto Budyniowe)
Introduction
Old Silesian Pudding Buttercream Cake is a beloved dessert with roots deep in the culinary traditions of Silesia, a historic region in Central Europe spanning parts of Poland, Germany, and the Czech Republic. This cake combines soft layers of sponge cake with a luscious, homemade custard buttercream, producing a decadent yet comforting treat. It’s a favorite for holidays, family gatherings, and special celebrations, treasured for its harmonious textures and nostalgic flavors.
This recipe will take you step-by-step through making a classic version, from baking the sponge layers to preparing the rich pudding buttercream, assembling, and presenting the cake. You’ll also find helpful tips and cultural insights sprinkled throughout.
Table of Contents
Ingredients List
Equipment Needed
Making the Sponge Cake Layers
Preparing the Pudding Buttercream
Assembling the Cake
Decorating Suggestions
Tips and Tricks
Storing and Serving
Variations and Adaptations
The Cultural Significance of Silesian Cakes
Frequently Asked Questions
1. Ingredients List
For the Sponge Cake:
6 large eggs, separated (room temperature)
1 cup (200 g) granulated sugar
1 tsp vanilla extract
1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
Pinch of salt
For the Pudding Buttercream:
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
3 large egg yolks
3 tbsp cornstarch (cornflour)
2 tbsp all-purpose flour
1 tsp vanilla extract or vanilla bean paste
1 ½ cups (340 g) unsalted butter, softened to room temperature
Pinch of salt
Optional Decorations:
Cocoa powder or grated chocolate for dusting
Fresh fruit or berries
Toasted nuts (hazelnuts, almonds, or walnuts)
Powdered sugar
2. Equipment Needed
Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk
Sifter or fine mesh sieve
Saucepan
Spatula
9-inch (23 cm) springform pan or round cake pans
Parchment paper
Cooling racks
Cake turntable (optional but helpful)
Offset spatula for frosting
3. Making the Sponge Cake Layers
Step 1: Preparing the oven and pan
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan.
Step 2: Whisking the egg yolks and sugar
In a large mixing bowl, combine the egg yolks and half of the sugar (½ cup or 100 g). Using an electric mixer, whisk the mixture until it is pale, creamy, and has doubled in volume. This will take about 4-5 minutes. Add vanilla extract and mix briefly.
Step 3: Whipping the egg whites
In a clean bowl, add the egg whites and a pinch of salt. Using clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining sugar (½ cup or 100 g) and continue whipping until stiff peaks form. This meringue will give your sponge cake a light, airy texture.
Step 4: Sifting dry ingredients
Sift the flour and baking powder together. This ensures no lumps and helps aerate the flour.
Step 5: Combining wet and dry ingredients
Gently fold the sifted flour mixture into the egg yolk batter using a spatula. Do this carefully to retain airiness. Then, fold in the whipped egg whites in three additions, making sure to keep the mixture light and fluffy.
Step 6: Baking the sponge
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cooling
Allow the cake to cool in the pan for 10 minutes, then remove the springform ring and transfer the cake, still on the parchment, to a cooling rack. Cool completely before slicing into layers.
4. Preparing the Pudding Buttercream
The buttercream in this cake is a rich pudding-based cream, combining custard-like pudding and fluffy butter.
Step 1: Making the pudding base
In a saucepan, heat the milk over medium heat until it’s just about to boil (small bubbles will form around the edge).
Step 2: Mixing egg yolks and starch
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth and pale.
Step 3: Tempering the egg yolk mixture
Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs (this prevents scrambling).
Step 4: Cooking the pudding
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a pudding-like consistency — about 5-7 minutes. Remove from heat, stir in vanilla and a pinch of salt.
Step 5: Cooling the pudding
Transfer the pudding to a bowl, cover the surface with plastic wrap (to prevent a skin forming), and let it cool completely to room temperature.
Step 6: Preparing the buttercream
In a large mixing bowl, beat the softened butter with an electric mixer until pale and fluffy (about 5 minutes). Gradually add the cooled pudding a few spoonfuls at a time, beating continuously. Continue until all the pudding is incorporated and the buttercream is smooth and creamy.
5. Assembling the Cake
Step 1: Slicing the cake
Once the sponge is completely cooled, carefully slice it horizontally into two or three even layers with a serrated knife.
Step 2: Layering the cake
Place the bottom layer on your serving plate or cake board. Spread a generous, even layer of the pudding buttercream over it. Place the second cake layer on top and repeat the process if you have three layers.
Step 3: Crumb coat and chill
Apply a thin layer of buttercream all around the cake as a crumb coat. Chill the cake in the refrigerator for 30 minutes to set this layer.
Step 4: Final frosting
Remove the cake from the fridge and apply a thicker, smooth layer of buttercream all over the cake. Use an offset spatula or a bench scraper for smooth sides.
6. Decorating Suggestions
Lightly dust the top with cocoa powder or powdered sugar for a simple elegant finish.
Grate dark or milk chocolate on top for added texture and flavor.
Add fresh berries or sliced fruit on top or around the base for color contrast.
Toasted nuts such as walnuts or hazelnuts can be sprinkled on top or pressed into the sides for crunch and visual appeal.
You can pipe decorative borders or rosettes with any remaining buttercream for a fancy touch.
7. Tips and Tricks
Eggs at room temperature help create a fluffier sponge.
Whip egg whites until stiff peaks but do not overbeat to avoid dryness.
Gently fold to keep air in the batter.
Make sure pudding is fully cooled before adding to butter or the buttercream might separate.
Use quality vanilla extract or vanilla bean paste for authentic flavor.
If your buttercream is too soft, chill it briefly and rewhip before frosting.
Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld.
8. Storing and Serving
Store the cake covered in the refrigerator for up to 3 days.
Bring the cake to room temperature before serving for the best texture and flavor.
Leftovers can be frozen wrapped tightly for up to a month; thaw overnight in the fridge.
9. Variations and Adaptations
Chocolate Silesian Cake: Add cocoa powder to the sponge batter and mix melted chocolate into the buttercream.
Fruit Layer: Add a thin layer of fruit preserves or fresh fruit slices between sponge and buttercream layers.
Coffee Buttercream: Substitute some milk in pudding with strong brewed coffee for a coffee-flavored buttercream.
Gluten-Free: Use a gluten-free flour blend suitable for baking.
Lighter Version: Substitute half the butter with mascarpone or cream cheese for a tangy twist.
10. The Cultural Significance of Silesian Cakes
Silesian cakes have been cherished for generations, often prepared for family gatherings and holidays such as Christmas and Easter. The pudding buttercream technique reflects Central European baking traditions where rich custard creams are prized. This cake exemplifies comfort and festivity, evoking a sense of heritage and shared history. Learning this recipe connects you to a vibrant culinary legacy.
11. Frequently Asked Questions
Q: Can I use instant pudding mix instead of making pudding from scratch?
A: While possible, homemade pudding yields a richer, more authentic buttercream with better texture and flavor.
Q: Can I make this cake ahead of time?
A: Yes! In fact, it tastes even better after resting overnight in the fridge.
Q: How do I get even cake layers?
A: Use a serrated knife or cake leveler, and cool the cake completely before slicing.
Q: What if my buttercream curdles?
A: Chill the bowl briefly, then beat again until smooth.
Final Thoughts
The Old Silesian Pudding Buttercream Cake is a timeless classic that embodies the heart and soul of traditional European baking. With its tender sponge and decadent custard buttercream, it is sure to delight your family and guests. Embrace the process, enjoy the aromas wafting through your kitchen, and savor every bite of this lovingly crafted dessert.
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