Ciasto Balladyna Recipe

Introduction
Ciasto Balladyna is a classic Polish cake that combines a delicate sponge base with layers of fruit and creamy filling. This dessert is inspired by traditional flavors and textures, creating a perfect balance of sweetness and freshness. Whether you’re preparing for a family gathering or looking for something unique to impress your guests, this recipe will deliver a memorable treat.

Ingredients
For the sponge cake:

4 large eggs, separated
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
For the filling:

2 cups (500 ml) heavy cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
2 cups (300 g) mixed berries (strawberries, raspberries, and blueberries)
1 tablespoon lemon juice
For decoration:

Powdered sugar for dusting
Fresh mint leaves
Additional berries
Directions
Prepare the sponge cake:

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
In a mixing bowl, beat egg yolks and sugar until pale and fluffy. Add vanilla extract.
In a separate bowl, whisk egg whites until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Sift the flour and baking powder into the batter and mix gently to avoid deflating the eggs.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing.
Make the filling:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Toss the mixed berries with lemon juice in a separate bowl.
Assemble the cake:

Slice the cooled sponge cake horizontally into two even layers.
Spread a layer of whipped cream on the bottom layer, then evenly distribute the berries on top. Add the second layer of cake and cover with the remaining whipped cream.
Decorate with powdered sugar, fresh mint, and additional berries.
Chill and serve: