Ciasto Beskidzkie Recipe: A Taste of Polish Tradition

Ciasto Beskidzkie, also known as “Beskid Cake,” is a beloved Polish dessert originating from the Beskid Mountains region. This cake is known for its rich texture, combining layers of light sponge cake with sweet, tangy fruit and creamy filling. It is perfect for family gatherings, festive occasions, or simply as a treat with your afternoon coffee. This recipe will guide you through the steps to create this delicious and unique cake, which captures the essence of Polish home baking.

Ingredients:

For the sponge cake:

4 large eggs
150g sugar
100g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
For the filling:

400g cottage cheese or farmer’s cheese (well-drained)
200g powdered sugar
1 tsp vanilla sugar
200ml heavy cream
1 tbsp lemon juice
For the fruit topping:

300g fresh berries (strawberries, raspberries, or a mixed variety)
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thickening)
Directions:

Preheat the oven to 180°C (350°F). Grease and line a 22 cm (9-inch) round cake pan with parchment paper.

Make the sponge cake:

In a large bowl, beat the eggs with the sugar until light and fluffy.
Sift the flour, baking powder, and salt together and gently fold them into the egg mixture.
Add vanilla extract and mix until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the filling:

In a large bowl, combine the cottage cheese, powdered sugar, vanilla sugar, heavy cream, and lemon juice. Mix well until smooth and creamy.
Prepare the fruit topping:

In a saucepan, combine the fresh berries with sugar and lemon juice. Heat over medium heat, stirring occasionally.
Once the fruit starts to release juice, you can either leave it as is for a fresh fruit topping or thicken it by adding cornstarch mixed with a little cold water. Continue to cook for another 2-3 minutes, until the mixture thickens slightly. Remove from heat and cool.
Assemble the cake:

Once the sponge cake is cool, slice it horizontally to create two layers.
Spread the cheese filling evenly over the bottom layer.
Top with the cooled berry mixture.
Place the second layer of sponge cake on top.
Chill the cake: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld together.

Serving and Storage Tips:

Serve Ciasto Beskidzkie chilled for the best texture and flavor.
The cake can be kept in the refrigerator for up to 3-4 days, covered with plastic wrap or in an airtight container.
If you prefer a firmer texture for the filling, consider chilling it overnight before serving.
Variations:

Different Fruits: While berries are traditional, feel free to use other fruits like peaches, plums, or apples for the topping.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Chocolate Layer: For an indulgent twist, add a thin layer of melted chocolate on top of the cheese filling before adding the fruit topping.