Krakow cookies recipe. Memories of the USSR or Krakow cake. Recipe for Krakow cake

The recipe for “Krakow cake” is very simple to execute, the main thing is to follow the specified recipe exactly. First you need to start preparing the dough. The flour is mixed well with soda, at this time the oven is preheated to 180 degrees.

Using a mixer, beat sugar with butter and salt until a homogeneous fluffy mass is formed. At the end, eggs are added, and everything is beaten well again, pre-sifted wheat flour is added in small portions (the flour must be sifted so that the cakes turn out more tender and soft).

You need to prepare a homogeneous and elastic dough. The baking tray is generously greased with butter and sprinkled with a small amount of flour so that the cake does not burn. A sheet of dough rolled out in a thin layer, no thicker than seven millimeters, is laid out on a baking sheet.

Then the baking sheet is placed in the oven and the cake is baked for 15 minutes until fully cooked. The finished cake is removed from the oven and left for a while to cool completely. “Krakow cake” turns out very tasty and tender.

Now you need to prepare the nut layer - beat the eggs, then add sugar and almonds - the mass is placed on the stove and heated well (it is important to constantly stir the mixture), but the mixture must not be boiled. Then the mixture cools slightly and flour is added.

Everything is thoroughly mixed and poured onto the cooled cake. The baking sheet is again placed in the oven, as soon as the nut layer is covered with a crust, the baking sheet is removed from the oven, then the cake is cut into cakes and can be served.

These cakes use roasted almonds and are delicious, although, like most GOST recipes, they are very sweet. They consist of two layers - the bottom one is made of shortcrust pastry, the top one is made of almond-protein mass. I remember a time when they were quite popular, but then disappeared somewhere. Still, the technology is not very simple: the protein mixture with almonds and sugar must be brought to a boil and cooked with constant stirring until thickened. At home, there is no need to boil (although eggs with a lot of sugar tolerate boiling well), just warm it up so that the sugar dissolves.
Another technological subtlety is that the shortbread dough must be baked, but not browned before applying the top layer, spread the hot protein-almond mixture onto the cake and leave for an hour until it dries. And then back into the oven so that the protein mass rises and cracks.

Oh, here's another important thing. I used to somehow not attach any importance to words, but now it has become a little infuriating and annoying when baked goods from my books are called “according to Chadeika.” I'm not a guru and I don't want to be one. Everything has already been invented before me, believe me. This is especially true for basic recipes. And GOSTs too.

10 cakes

Shortbread dough:
100g butter
65g sugar
165g flour
1\2 tsp. baking powder
1 yolk

Upper layer:
3 squirrels
220g sugar
120g roasted almonds, unroasted, fry at 180C for 15 minutes.
60g flour

preheat the oven to 200C, then to 160C

baking tray covered with baking paper

Shortbread dough: mix 100g soft butter, 1 yolk, 65g sugar and beat well. Add flour and knead soft dough. Roll out into an even layer 19x26cm (draw a rectangle on paper), the thickness will be about 5-6mm.

Cool for 20 minutes in the freezer and bake at 200C for 15 minutes.

For the egg white mixture, beat 3 whites until soft peaks form.

Grind roasted almonds (120g).

Add sugar (220g), almonds...

And stir.

It will be like this.

Pour into a saucepan and heat, stirring well, to 70 degrees, so that the sugar dissolves and the mixture becomes sticky.

Stir in 60g flour.

Spread the hot mixture onto the baked layer and leave for an hour until a crust appears and your finger does not stick when touched.

Trim the edges, cut into 5x9cm cakes (10 pcs). Move them apart from each other at a distance of 2-3cm.

Bake at 160C for 20 minutes. The surface will crack and the cakes will rise.

Homemade cakes and pastries are a delicious symbol of family holidays and tea parties. Today we will prepare interesting and very famous pastries, which consist of a sand base and an almond-protein mass. And although the technology for preparing these cakes is not very simple, they turn out quite tasty.

The cakes turn out very sweet, so they are best served with unsweetened tea or coffee.

The ingredients for the dough are indicated in terms of products per small portion from the GOST recipe (large portion for the bakery). Essentially, this is shortbread dough (which can be prepared without baking powder) with the addition of a small amount of 2 types of baking powder. According to GOST, this is exactly how it goes, and the Krakow cake is known as a cake prepared exactly according to GOST. You can take 1 small pinch of soda and amonia. In addition, sometimes at home ammonium soda is replaced with 1/3 tsp. simple baking powder (4 grams). This can already be measured on scales, but it will no longer be authentic according to GOST.

Very tasty and aromatic cookies that I love to eat with a cup of coffee. However, any baked goods with almonds are my favorites. In general, these cookies come from Soviet times, then they were called Krakow cake and were sold in various pastry shops and cafes. There was even a GOST for him! But since this recipe has slightly changed proportions, and will be of a different size externally, we will rename the cake into cookies, but the taste will be the same as before.

To prepare Krakow cookies, you need to prepare the necessary products, and the butter must be of high quality, at least 82.5% fat. In general, I do not recommend replacing butter of this fat content with a lower fat content, and even less so with margarine; the final result of baking, and in this case, cookies, will depend on this. Another important point: all the ingredients for preparing the cookie dough must be at room temperature, so we take the butter and eggs out of the refrigerator in advance. As soon as the butter becomes soft, you can start kneading the dough.

Any shortbread dough requires a certain sequence of actions, which begin with whipping butter and powdered sugar until fluffy.

Then add chicken yolk and salt to the whipped butter and powder, beat again for about a minute.

Now sift the wheat flour with baking powder into a bowl and mix everything with a spoon.

Quickly gather the dough into a ball with your hand, after which you need to wrap it in cling film and put it in the refrigerator for 30-60 minutes. This dough can be stored in the refrigerator for longer, so you can make it in the evening, and the next day you can use it to bake whatever you want.

While the dough is in the refrigerator, fry the almonds a little in a dry frying pan until a pleasant nutty aroma appears. Afterwards, cool and grind with a blender into fine crumbs. Preheat the oven to 200 degrees.

We take out the dough and roll it into a thin rectangle about 3-4 mm thick, prick it often with a fork so that it does not swell during baking. Place in the oven to bake.

Bake the dough for about 7 minutes, making sure it doesn’t burn. It should remain light!

Leave the baked cake to cool on the table, and at this time prepare the almond layer for the cookies. Whip the whites into a strong foam immediately in a small saucepan, add ground almonds and sugar to them. Place on the fire and, stirring, bring the mixture to a boil.

Remove from heat and let cool slightly, immediately add flour and stir.

Spread the resulting mass over the shortbread crust and let stand for 10 minutes. Afterwards we put the baking sheet with the preparation into the oven at a temperature of 160 degrees and bake for 25-30 minutes.

Take the baked cake with almond layer out of the oven and cut it into squares while hot. Hot cookies will be easy to cut, but if you miss and they cool down, you won’t be able to cut them anymore - the cookies will break, so cut right away!

Delicious Krakow cookies from our childhood are ready.

We treat everyone at home with cookies and a cup of coffee or tea.