Ciasto Pleśniak (Moldy Cake) Recipe

Prepare the dough: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the dough resembles coarse crumbs. Add the egg yolks and sour cream (if using), and continue mixing until the dough comes together. Divide the dough into three portions, one slightly larger than the others.

Assemble the cake: Preheat the oven to 180°C (350°F) and line a rectangular baking pan (about 20×30 cm) with parchment paper. Roll out the largest portion of dough and press it evenly into the bottom of the prepared pan to form the base. Spread the fruit jam over the dough layer, ensuring it covers the entire surface.

Add the second layer: Roll out the second portion of dough and place it on top of the jam layer. It doesn’t need to be perfect—small gaps are fine, as they give the cake its characteristic “moldy” look.

Top the cake: Crumble the remaining portion of dough over the top to create a crumbly topping. Bake the cake in the preheated oven for 30-40 minutes or until the top is golden brown and the jam is bubbling around the edges.

Cool and serve: Allow the cake to cool completely before slicing it into squares. Dust with powdered sugar before serving, if desired.

Serving and Storage Tips:

Serve the Ciasto Pleśniak as a dessert or with a cup of coffee or tea for an afternoon treat.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
The cake can also be frozen for up to a month. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Variations:

Fruit Fillings: While traditional Ciasto Pleśniak uses fruit preserves, you can experiment with different fruit fillings such as blueberry, strawberry, or apple.
Nutty Twist: Add chopped nuts like walnuts or almonds to the dough for extra texture and flavor.
Vegan Version: Replace the butter with vegan margarine and use flax eggs instead of yolks for a dairy-free and egg-free version of this cake.
FAQs:

Can I use fresh fruit instead of jam? Yes, fresh fruit can be used, but make sure to cook it down with sugar to create a thick, syrupy filling, or it may make the cake too soggy.

What other toppings can I use besides powdered sugar? You can top the cake with whipped cream, a drizzle of chocolate, or even a sprinkle of cinnamon and sugar for extra flavor.

How do I make the dough less sticky? If the dough is too sticky to work with, chill it in the fridge for 30 minutes before rolling it out. This will make it easier to handle.