Pleśniak – Polish Layered Meringue Cake with Jam

Pleśniak is a beloved Polish layered cake known for its rustic charm and delightful mix of textures. The cake combines a buttery shortcrust base, a tart jam layer, fluffy meringue, and sometimes a hint of cocoa, all topped with more grated shortcrust. Its name literally means “moldy” in Polish—a playful nod to its speckled, uneven appearance that looks homemade and inviting.

This cake became popular in Polish kitchens in the mid-20th century, a time when home baking flourished. It was a favorite for holidays, family gatherings, and cozy afternoons, celebrated not for perfection but for its comforting flavors. Over the years, bakers have adapted Pleśniak with different jams, cocoa layers, or nuts, making it both traditional and versatile.

What makes Pleśniak truly special is the contrast of textures: the crumbly shortcrust, the soft, tart jam, and the airy, sweet meringue. Each bite offers a perfect balance of flavors and a little taste of Polish nostalgia. It’s a cake that’s simple to make, endlessly customizable, and always a crowd-pleaser—proof that sometimes, the most charming desserts are the ones that look homemade.

Ingredients:

Dough:

- 230 g cake flour

- 6 g baking powder

- 25 g caster sugar

- Pinch of salt

- 125 g cold butter

- 2 egg yolks (save whites for meringue)

- 10 g dark cocoa powder

Meringue:

- 2 egg whites

- 80 g sugar

Filling:

- 150 g blackcurrant jam (or other tart jam)

Instructions:

1. Prepare the Dough

- In a large bowl, combine flour, baking powder, sugar, and salt.

- Add cold butter (cut into small cubes) and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead the dough just until it comes together.

- Divide the dough into three portions: two equal larger parts and one smaller.

- Mix the cocoa powder into one of the larger portions until fully incorporated.

- Wrap all three dough portions in cling film and refrigerate for 1 hour.

2. Assemble

- Line a 6-inch (15 cm) square baking tin with baking paper.

- Preheat the oven to 180°C (356°F), top–bottom heat.

- Grate the bigger one of the plain dough portions into the tin and gently press it down to form the base.

- Spread the jam evenly over the base layer.

- Grate the cocoa dough evenly over the jam layer.

- In a clean bowl, whisk egg whites until foamy. Gradually add sugar while beating until stiff, glossy peaks form.

- Spread the meringue over the cocoa layer.

- Grate the remaining plain dough over the meringue to form the top layer.

3. Bake

- Bake in the preheated oven for 40–45 minutes, until the top is golden and the meringue is set.

- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes to prevent the meringue from collapsing.

- Remove from the oven and cool completely on a wire rack before slicing and serving.