Regional Polish Cuisine - Maloposka - Pischinger

In Poland there was a "night of communism" when I was a child. Sweets in shops were either very expensive or very tasteless. So our mother and grandmother prepared home-made sweets. One of my favourite is Pischinger – wafer cake. It is a traditional Krakow dessert which comes from the nineteenth century. It was invented by a baker from Vienna - Oscar Pischinger, and hence the name of this dessert. This cheap and very tasty dessert has been very popular in Poland since the nineteenth century. Currently every family have their own recipe for this dessert.
The original dessert is a combination of milk, sugar, butter, chocolate but there are many other varieties of this sweet. Somebody can make it as butter cream with raw eggs but in my opinion it is dangerous for health. For the lazy or the ones who don't have time, you can do the Pischinger dessert with the cream Nutella. You just need to spread wafers and cut them.

Below you will find the original recipe for Pischinger.

250 ml of fresh cream
100g unsalted butter
¾ cup golden caster sugar

3 tbs vanilla sugar

pack of wafers (I used 23 cm / 9 inches round wafers)
1 bar of chocolate
200g walnuts
a few tbs cocoa powder (depending on which flavour you choose)

Cook cream, butter and sugar until they start to thicken. Add chocolate and vanilla sugar, and cook until the mixture thickens. Add ingredients for the flavour.
When the cream is ready, cool it down and spread it on the first layer of wafer, cover with another one, repeat the same till you have only one more left to cover the top.

Wrap the wafer cake with a cling film, leave aside for 3 hours covering it with a book or some other heavy item.

After 3 hours you can cut the cake into pieces.

Store in the fridge.

Other options

for Coffee Pischineger (my personal favourite)
Dissolve 2-3 tsp of instant coffee it in a little bit of hot water before adding to the cream.

for Walnut Pischinger
Ground 200g walnuts before adding them to the cream. If the cream is too thick and not fluffy, add a little bit of water and whisk a bit.

for Lemon Pischinger
Just add lemon juice to taste. 

1 comment:

  1. first : what is fresh cream- what is fat content of the substance you are refering to?
    next ;"cook"- migh,med,low heat? ;how long approx when it will start thickening



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