Baking "Pani Valevskaya" in one crust: all the pitfalls in the preparation of the famous dessert

Favorite of Napoleon, Mrs. Valevskaya lived only 31 years without a week, but still her name is associated with exquisite fragrances, a romantic love story, with violets - a symbol of freedom. And with an unforgettable taste of the Polish dancer "Pani Valevskaya". Poles call dancers sweet pies, cakes, and pancakes. And their saying “Masz, babo, placek!” we perceive as “Here you are, grandmother, and Yuriev day!”



“Panny Valevskaya I will say right away: no unpleasant surprises should be expected. On the contrary, we will not talk about the cake, but almost about the cake, because in the dance "Pani Valevskaya" there is a layer of delicate cream-plombier, meringue, berry filling. But the effort and time for its preparation will take almost half as much as for other multi-layer desserts. Do you want to try?



The secret to saving time is simple: the dancer is baked with one cake. While he's in the oven, you make the cream.

Test ingredients:

• 200g butter
• 4 egg yolks
• 100g sugar
• 50g sour cream 20% fat
• 360g flour
• 1.5 tsp baking powder

For protein mass:

• 4 egg whites
• 180g sugar
• 1 bag of vanilla sugar
• 30g cornstarch

For filling:

• 300g blackcurrant jam
• 100g walnuts

Ingredients for cream-plombier:

• 2 eggs
• 130g sugar
• 1 bag of vanilla sugar
• 40g cornstarch
• 0.5 liters of milk
• 200g butter
• 1 tbsp cognac

Preparation

1. The number of products is designed for a standard pan 30 × 40 cm. So you begin to sorcerer, to sacredly act, in a word. Combine soft oil, sugar, yolks, sour cream and mix them with a kitchen machine or mixer. It is important to stop the process as soon as the mass becomes uniform.
2. You add sifted flour, baking powder, and you mix an elastic, soft, hands-free dough. In order not to sprinkle it with extra flour, you roll a cake between two sheets of parchment according to the size of a batter. Did you roll? Remove the upper parchment and directly on the bottom sheet put on the pan - parchment will save you from lubricating the form with fat and sprinkling flour. Slightly pressing the dough on the edges with your fingers, you form low sides so that jam does not leak.
3. Generously and evenly lubricate the dough with blackcurrant jam (you can also do others, most importantly with sourness) and send the batter to the refrigerator.
   
   
   
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Protein foam, meanwhile, prepares protein foam. It is very important that the proteins during their separation from the yolks do not get any microdrops of water or yolk. That is, after washing, it is necessary to dry out the eggs, all kitchen accessories involved in the processes of separation and whipping of proteins. You can slightly salt the proteins before whipping. First, to the state of foam, whip the proteins themselves, add sugar and vanilla sugar and continue to whip the mass to persistent peaks. Now you sprinkle corn starch and stir the mass at low revs. Take out the batter with dough and jam from the refrigerator, lay out the entire protein mass on top, evenly level it and sprinkle crushed walnuts.



Youtu Placek "Pani Valevskaya" baked at 160 ° C for 60-70 minutes. Protein mass during this time should dry well and harden. Removing the cake from the oven, cool it to room temperature and cut into two equal parts. Cream-plombier Cream-plombier cooks like this: eggs, sugar and vanilla sugar stir by hand in a soteinka with a corolla, add cornstarch and continue to mix with a corolla so that there are no lumps. You put the milk in, you stir it again, and you put it on a slow fire, constantly interfering. As soon as the cream thickens, remove it from the fire, cover it closely with food film - let it cool to room temperature. Soft butter is whipped white. The oil and the boiled mass should be the same room temperature.

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Gradually, one or two tablespoons, add the brewed mass to the oil and continue to whip slowly. At the very end you add a tablespoon of cognac. You mix everything up, you make a lush, thick cream-plombier. The whole cream is evenly distributed on one half of the dance and cover the second with nuts on top. With a knife, a spatula or a spoon - the more convenient - you smooth the cream on the sides of the dancer and send the product to the refrigerator. Not less than six hours. Before serving, cut into portioned pieces.

You did it! And then you remember that I never thought I'd make a better cake than a grocery store, but it turned out! And how everyone praised, and how everything was taken, and...
Enough to dream, "Pani Valevskaya" will surely succeed perfectly!