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Classic Polish Style Cheese Cake Sernik

[print_this]Classic Polish Style Cheese Cake Sernik

• 1 1/2 cup flour
• 1/4 lb + 3/4 cup butter
• 4 eggs
• 4 Tbs. + 1 cup confectioner’s sugar
• 2 Tbs. milk
• 2 tsp baking powder
• 1 1/2 lb Twaróg (Farmer’s Cheese)
• 2 medium potatoes, peeled
• 1 tsp vanilla extract
• 5 egg yolks
• 3 Tbs. potato starch
• 1 cup raisins (soaked in brandy or vodka)
• 2 Tbs. finely chopped candied orange peel
• 3 egg whites, stiffly beaten

Sift 1 1/2 c flour onto a board and cut in 1/4 lb cold butter. Beat 4 eggs with 4 Tbs. confectioner’s sugar and add to the flour mixture. Sprinkle with 2 Tbs. milk and 2 tsp baking powder, quickly work ingredients into a dough and chill in refrigerator for 30 minutes. Meanwhile, grind or process 1 1/2 lbs farmer cheese and blend together with 2 medium cold, well-mashed potatoes. Cream 3/4 cup butter with 1 cup confectioner’s sugar. Add 1 tsp vanilla extract, continue beating, gradually adding 5 egg yolks and cheese mixture a little at a time. When fully blended, sprinkle with 3 Tbs. potato starch, add 1 cup plumped raisins and 2 Tbs. finely chopped candied orange rind. Mix ingredients and fold in 3 stiffly beaten egg whites. Roll out 2/3 dough 1/4” thick to fit lightly greased pan. Top with cheese filling and smooth the top. Roll remaining dough into pencil-thick strands and arrange latticework on top of cheese. Brush top with beaten egg and bake in preheated 350° oven for about 50 minutes.

By Dave Motak
Polish Culinary Corner
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Reprinted with permission from Polish Cultural Council of Pittsburgh, PA
www.PolishCulturalCouncil.org
First printed in the POLISH JOURNEY
Newsletter of the Polish Cultural Council – Vol. 14 – Spring 2016