RASCAL'S STEW

RASCAL'S STEW


Ingredients

1 L (2.25 lb) Sauerkraut
1 Onion
1 Parsley Root
1 Celery Stalk
3 Dried Mushrooms
4 tbspns Oil or Butter
1 tbspn Flour
1.5 lb Beef Salt and Pepper to taste

Create an aromatic stock by boiling the beef along with the onion, parsley root, celery stalk and dried mushrooms. Place the sauerkraut in a saucepan and cover with 2-3 cups of the stock. Simmer over low heat and add 3 tbspns of oil/butter and salt. Chop the cooked beef into small cubes and mix into the sauerkraut. Heat the remaining oil/butter in a small pan. Add the flour and stir until browned. Add to the sauerkraut and simmer until the stew darkens, stirring occasionally. Serve with fried Polish sausage.

Chrust/Faworki (Brush Cookies)

Chrust/Faworki (Brush Cookies)


(An 1856 recipe)

Fried in deep fat, most often with lard. Made from “beaten up dough”, Faworki should be exceptionally light and delicate, covered with numerous bubbles.

Ingredients

1 lb flour

20 grams powdered sugar

7 egg yolks

4 whole eggs

¼ shot glass of Arak (Anise Liquor)

1 tablespoon of sweet, fresh cream

 

Combine ingredients together, knead vigorously and better yet pound the dough with the roller.

Roll out dough as thinly as possible; cut into long slanting stripes and fry in a hot pan over lard (it can substitute today with canola oil) – be careful that the heat is even and consistent throughout, but not to strong.

Remove the fried Chrusts onto wax/tissue paper – and when the oil settles, sprinkle with vanilla sugar immediately.

  

Hussarian Cavalry Roast

Hussarian Cavalry Roast


(An old Polish military horsemen’s recipe)

(An old Polish military horsemen’s recipe)

Beef:

1kg beef eye round
½ lemon

Stuffing:

50g butter
3 medium onions
30g bread crumbs
Salt and pepper to taste

Sauce:

20 grams flour and 1 onion

  1. Form the roast beef compactly, lightly pound with a tenderizer, rub down with lemon juice, and then let it rest in a cool place for 1 hour.

  2. After an hour, sprinkle flour on all sides of the roast and fry in butter (50g) until browned on all sides.

  3. Place the meat in a roasting pan, pour in a little boiling water and simmer under a cover.

  4. Roast for 45 minutes at 350F, turning from time to time and continuously basting so that it does not burn.

  5. When the meat is nearly soft, remove from heat and lay out to rest. Once it cools down a little, cut slices thinly.

  6. Now it's time for stuffing: Finely chop 3 onions and simmer in butter (30-40g), but do not allow them to brown. Add in grated bread, salt and pepper to the stewed onion, cool the stuffing and then add raw egg yolk. Mix thoroughly.

  7. Stuff every other cut in the meat with the mixed stuffing and reshape the roast to its original form smoothing and lightly compressing excess stuffing, so that the incisions are not left with any sharp edges.

  8. To the sauce that was formed in a roasting pan, add 20 grams of flour and cut in thin slices of onion. When the onion has softened, pour ½ cup of boiling water and place the roast back into this pan.

  9. Place back in the oven to bake, covered for about 35-40 minutes. Serve roasts entirely on the pan: 2 slices combined with stuffing are portions per person. Serve with potato puree and sweet cabbage stewed with apples, as served by our grandmothers and great-grandmothers!

ALMOND WALNUT CAKE

ALMOND WALNUT CAKE


(A flourless original Polish cake recipe.)


Ingredients


10 Eggs (separate yolks and whites)
17.5 oz Powdered Sugar
9 oz ground Walnuts
9 oz ground Almonds
2 Vanilla Beans
Juice from ½ lemon
1 heaping tbspn Cocoa
3 tbspns crumbled Biscuits ( sugar cookies)
8 oz Orange Preserves
Chocolate Frosting (see POLISH CHOCOLATE CAKE recipe)
Potato Flour

Preheat oven to 350 deg F.


WALNUT BATTER:
Grind the vanilla beans into a fine powder and mix the cocoa with a small amount of milk to make a paste. Next, whip the 10 egg yolks with half the powdered sugar, slowly adding the cocoa paste, until light and fluffy. Add the ground walnuts and half the vanilla powder, mixing gently. Butter a large springform pan, lightly coat with potato flour, and pour the batter in. Immediately start the second batter.


ALMOND BATTER:
Whip the 10 egg whites, gradually adding the remaining powdered sugar, until soft peaks form. Add the lemon juice and the remaining vanilla powder, the biscuit crumbles and the ground
almonds. Mix gently then carefully pour over the walnut batter, heaping in the center. Bake for 50-55 minutes. The following day cover the cake, both top and sides, with the warmed orange preserves. Let cool and, when the preserves harden, cover the cake with the chocolate icing.

“KOLACZYKI”/ CABBAGE PASTRIES

“KOLACZYKI”/ CABBAGE PASTRIES


(Serve as an hors d'oeuvre or as a side to Borscht)

Ingredients

Pastry Dough:
10.5 oz Wheat Flour
0.75 oz Yeast
¼ cup lukewarm Milk
1.5 oz Butter.
2 Eggs (yolks and whites separate)
1/3 tspn Salt

Filling:
1 small head of Cabbage
2 oz Lard
1 medium Onion
Salt and Pepper to taste
1.75 oz shredded yellow Cheese (or Goat Cheese)
1 Egg

Pastry Dough:
Dissolve the yeast in the lukewarm milk then combine with the flour, softened butter, egg yolks, and salt. Mix well by hand or with a mixer and knead until the dough no longer sticks to your hands or the bowl. Set the dough aside for 1-1.5 hrs or until it doubles in size. Separate the dough into small 1 oz buns and arrange on a buttered baking pan about 2 inches apart. Set aside again for 30-45 minutes until the buns rise some more. Create a dimple in each bun by pressing lightly in the center with your finger. Beat the egg whites and brush each of the buns. Place the filling in each dimple.

Filling:
Preheat oven to 350 deg F. Quarter the cabbage, cover with water in a pan, and boil for 15 minutes. Let cool, then dice very fine. Dice the onion as well and saute, along with the cabbage, in the lard over medium heat. Season with salt and pepper to taste. Add the shredded cheese and egg. Mix well and place an equal, small amount in each bun dimple. Brush with beaten egg whites and bake until nicely browned.

“KASZA KRAKOWSKA” with RAISINS KING'S STYLE

“KASZA KRAKOWSKA” with RAISINS KING'S STYLE


Kasza Krakowska,once popular and valued, now days merely available, is a type of Buckwheat. It's a fractured, non-roasted, smaller and more delicate.It's used not only in savory dishes, but also in desserts.

It was Queen Anna Jagielonka's favorite kasza, regularly sent from Krakow to the court in Warsaw.

Ingredients  

¼ litr of kasza (1 cup)

½ litr of boiling milk (2 cups)

60g butter (20z)

½ vanilla bean

5 eggs

 150g sugar (5¼ oz)

 100-150g raisins (3½ – 5¼ oz)

grated rind of 1 lemon

 

1.Mix kasza with 1 egg in the medium size pot and wait until mixture gets dry.  

2.Pour 2 cups of boiling milk mixed with butter over dry kasza, then add ½ vanilla bean(cut lengthwise) and let it boil for few minutes over low heat, stirring all the time.

3.When mixture gets thicker, place the “kasza pot” in the oven for 45 minutes in 350F. Remember, it shouldn't get brown!

4.In the meantime mix 4 egg yolks with 150g sugar, gradually add lemon rind and wait until mixture become real fluffy.

5.Mix delicately these fluffy eggs with cooled kasza, then add raisins and 4 egg whites bitten up until stiif.

Now it's the time to put kasza into well buttered round cake pan and bake it in 350F for around 40 minutes.

Sprinkle this unusual cake with powder sugar and top it with cherry preserves.

Hot or cold kasza is equally  delicious!

Enjoy.  

ZANDER FISH

ZANDER FISH


(Old-fashioned Polish Christmas Eve Recipe)

Ingredients

1 Zander Fish (2.2 lb)
Mixed Vegetables (no cabbage)
1 Large Onion
A couple Pepper Corns
1 Bay Leaf
1.5 oz Butter
3 Hard-Boiled Eggs
1 tbspn Chopped Parsley
½ Lemon

Bring the vegetables, onion, bay leaf, and pepper corns to a boil in a small amount of water. Let cool. Place the whole fish in a baking dish and pour the vegetable broth over the fish so that it is completely covered. Bring to a boil again, then reduce heat and cook covered for 15-20 minutes over low heat. Remove from heat and leave the fish in the broth. Do not let it go cold. Dice the hard-boiled eggs. In a saucepan, heat the butter and add the eggs and the parsley. Do not let the eggs fry, they are only to be warmed in the butter. Plate the fish on a warmed serving dish, drizzle with lemon juice and cover with the warmed eggs.

OLD-FASHIONED POLISH HOLIDAY GINGERBREAD

OLD-FASHIONED POLISH HOLIDAY GINGERBREAD


Ingredients

1 lb Honey
2 cups Sugar
8.5oz Lard or Butter
2 lb Wheat Flour
3 Eggs
3 tspns Baking Soda
½ cup Milk
½ tspn Salt
2-3 bags Gingerbread Seasoning (cinnamon, cloves, ginger, cardamon, etc.)
Handful of Chopped Nuts
3 tbspns Orange Zest

Mix the honey in a large saucepan with the lard/butter and sugar. Bring the honey mixture almost to boil very slowly over low heat, then let it cool until lukewarm. Dissolve the baking soda in ½ cup of cold milk. Gradually add the flour, eggs, baking soda/milk mixture, salt, and gingerbread seasoning to the honey mixture, mixing well by hand. Mix in the chopped nuts and orange zest. Continue mixing and kneading until dough forms in the shape of a ball. Place the dough ball into a stoneware pot, cover with a linen towel and set aside in a cool, dark place for a minimum of 2 weeks. Separate the ripe dough into 2-3 parts. Roll each part out into the shape of a cookie sheet and bake at 350 deg F for 20 minutes or until a toothpick inserted into the center comes out clean. (The gingerbread will be hard directly after baking. However, after 2-3 days it will soften and dissolve easily when eaten.) Let the gingerbread cakes cool and spread each one with warmed plum butter, peanut butter, marzipan, etc. Immediately after spreading the filling, stack the gingerbread, cover with baking paper, and weigh down with a cutting board and some books.

SHORTCRUST PASTRIES FOR BORSCH

SHORTCRUST PASTRIES FOR BORSCH


(Old-fashioned Polish Recipe)

Ingredients

SHORTCRUST PASTRY DOUGH:
7 oz Flour
4 oz Butter
1 Egg or 2 Egg Yolks
1 tbspn Sour Cream
½ tspn Salt

FILLING:
2-3 oz Dried Mushrooms
1 small Onion
1 Egg
1 tbspn Bread Crumbs
Salt and Pepper to taste

Filling: Boil the dried mushrooms in a small amount of water until they are soft and then thinly slice them. The water used for boiling the mushrooms can be saved and used to make borsch. Dice the onion and sautee in butter. When the onion softens, add the mushrooms and the bread crumbs. Mix in one egg and season with salt and pepper.

Shortcrust Pastry Dough: Preheat oven to 350 deg F. Combine all the ingredients on a cutting board and cut the butter in, thoroughly chopping until you have a crumb like mixture. Knead the dough and set it aside in a cool place for 30 minutes. Roll the dough out very thin and use a small wine glass to cut out circles. Place a spoonful of the filling onto each circle, fold each circle over in half and pinch the edges to close. Place the pastries on a cookie sheet and bake until they are golden in color.

MUSHROOM OMELETTE CAKE

MUSHROOM OMELETTE CAKE


INGREDIENTS

FILLING:

1-1.5lb Fresh Mushrooms
1 large Onion
2-3 tbspns Sour Cream
Salt and Pepper to taste

OMELETTE:
12 Eggs (for 3 omelettes)
Salt and Pepper to taste
1 tspn Chopped Parsley Butter
1 tbspn Grated Yellow Cheese (Ementaler, Parmesan)

FILLING: Slice the fresh mushrooms into thin strips and finely dice the root ends. Mince the onion and sautee with the mushrooms and butter. When the mushrooms soften, add the salt, pepper, and sour cream. The filling should be thick.

OMELETTES: Preheat oven to 350 deg F. Whisk the eggs, 4 at a time, and add salt, pepper, and chopped parsley. Pour the whisked eggs into a very hot, buttered cast iron frying pan. When top surface of eggs is thickened and no visible liquid egg remains, slide the omelette onto an oven-safe plate. Pour half of the filling over the omelette. Make and place the second omelette on top and cover with the remaining filling. Make the third omelette and slide it on top of the filling again. Sprinkle the grated cheese over the top and place into the oven for 5-10 minutes.

Serving suggestion: Serve the omelette with a dry red wine a green salad seasoned with lemon, olive oil, salt, a pinch of sugar, and possibly some crushed garlic.

Polish Chocolate Torte (Gluten Free)

Polish Chocolate Torte (Gluten Free)


(Old-fashioned Polish Holiday Recipe)


Ingredients


Cake:
12 Eggs
¾ cup Powdered Sugar
1 cup Chocolate Powder
1 cup Ground Whole Almonds (including shells)


Filling:
1 cup Sugar
1 cup Water
1 cup Ground Almonds (no shells)
3 tbspns Lemon Juice
½ stick Vanilla, finely ground


Frosting:
½ cup Unsweetened Chocolate
1.5 oz Butter
½ cup Sugar
½ cup Cream


Cake: Preheat oven to 350 deg F. Separate egg yolks and whites. Beat the egg
yolks and powdered sugar until a fluffy batter forms. Beat the egg whites until
soft peaks form. Add the chocolate powder, ground almonds, and egg whites to
the egg yolk batter and mix together. Pour the batter into a greased cake pan
dusted with flour and bake for 1 hour. Let the cake cool and set aside until the
following day.


Almond Filling: Bring the sugar and water to a boil and continue cooking until a
thick syrup forms. Add the ground almonds then remove from heat when the
syrup comes to a boil. Transfer to a bowl and mix the filling with a wooden spoon
until it lightens in color. Add the lemon juice and vanilla. Slice the cooled cake
into two equal halves and spread the still warm filling over one layer. Place the
second cake layer on top.


Frosting: Grind the unsweetened chocolate and warm in a pan with the butter,
sugar, and cream. Vigorously mix until the frosting is almost boiling, but do not
let boil. Set aside and let cool until lukewarm. Pour over the layered cake.

ROASTED CHESTNUT STUFFED TURKEY

ROASTED CHESTNUT STUFFED TURKEY


(Old-fashioned Polish Recipe)

Ingredients


14-18 lb Turkey
4 oz Butter
STUFFING #1: WITH WHOLE CHESTNUTS
1 lb Fresh Chestnuts
2 tbspns Butter
Salt and Nutmeg to taste
Pinch of Sugar
STUFFING #2: WITH CHESTNUTS AND MEAT
½ lb Boneless Pork Loin
½ lb Veal
½ lb Bacon
1 small Bread Roll
1 Egg
½ lb Chestnuts
2 Onions
1 tbspn Butter
Salt, Pepper, and Nutmeg to taste

Stuffing #1: Score the chestnuts lightly with a knife. Cover with cold water and bring to a boil several times. Peel off both skins from the chestnuts. Place the peeled chestnuts in a pan and add all the ingredients. Simmer covered over low heat for 30 minutes. Stuff the turkey's dewlap with the chestnuts. If any remain, place into the cavity. After baking, remove all the chestnuts and use them to decorate the turkey.


Stuffing #2: Finely dice the onion and sautee with butter. Boil the chestnuts and peel both skins. Cover the bread roll in milk, let sit, and squeeze dry. Finely grind the chestnuts with the Pork Loin, Bacon, Veal, and Bread Roll. Add the remaining ingredients as well as the sauteed onion and mix well. Stuff the dewlap and cavity of the turkey and sew shut.

Clean and salt the turkey 3-4 hours before baking. Preheat oven to 425 deg F. Spread butter evenly over the turkey and stuff with stuffing method of choice. Roast for 20 minutes, basting often with butter. Reduce the temperature to 350 deg F and roast for at least another 2 hours or until the bird reaches an internal temperature of 170 deg F. Continue to baste often with butter. Cover the turkey with foil if it browns too much.

STUFFED CABBAGE COUNTRY STYLE

STUFFED CABBAGE COUNTRY STYLE


(Old-fashioned Polish Recipe)

Ingredients

1 cabbage
2 lb raw potatoes
12oz boiled potatoes
2-3oz lard/butter
2 onions
2oz porridge Krakow/light buckwheat
salt and pepper to taste

In the Old Days for any recipes of stuffed cabbage, people used leaves from heads of “pickled cabbage”, but today it is a rare delicacy!

In this recipe you can use regular green cabbage leaves.

1. In order to separate the leaves  and make them easy to fold, steam the cabbage or blanch whole cabbage head in the boiling water.

2. Stuffing: Grate skinless, raw potatoes  using the smallest grater. Discard all the juice, that will appear in the process and then mix raw puree with portion of boiled and mashed potatoes. In the meantime fry 2 finely chopped onions using lard if possible (butter if preferred) until onions are  soft and translucent and add them to the potato mixture. Then it's a time to add raw porridge Krakow plus salt and pepper to taste.

3. Make sure, that stuffing is well blended, then you can put a handful of it in the middle of each cabbage leaf, folding leaf's ends just like an envelopes.

Each roll should be closed real tight and placed super tight in a ceramic or enamel pot.

Cover the bottom of that pot with cabbage leaves, pour lightly salted water just enough to cover the rolls and then at first boil them on the medium heat for 15 minutes. After that time cover the pot and place it in the oven. Bake for 1-1 ½  hours in 350F.

According to this ancient recipe, you should fry rolls the next day by using small amount of lard. This authentic folk dish is really delicious!

ST. MARTIN CROISSANTS

ST. MARTIN CROISSANTS


Ingredients

2 lb Flour
8 oz Butter
3 oz Fresh Yeast
2 cups Milk
½ cup Sugar
4 whole Eggs + 2 Egg Yolks
Pinch of Salt

Preheat oven to 350 deg F. Dissolve the yeast in 2 cups lukewarm milk. Add the flour, melted butter, salt, sugar, egg yolks, and three eggs. Mix together and knead well until a smooth dough forms. Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch-thick circle. Cut each into 8 pie-shaped wedges. Place 1 tablespoon filling (cheese, poppy, or jam) at the wide edge of each triangle of rolled-out dough and roll away from you, starting from the wide end, and then form into a crescent shape. Place point side down on a baking sheet. Repeat with the remaining triangles. Beat the remaining egg and brush over the croissants. Bake for 12-15 minutes.

HOLIDAY ROASTED RABBIT

HOLIDAY ROASTED RABBIT


(Old Polish Recipe)

Ingredients

1 rabbit quartered
1 onion
100ml (1/2cup) white vine vinegar
1 tbsp caraway seeds
2 tbsp plain flour
rapeseed oil (or olive oil)
100g (31/2oz)pitted prunes
250ml (1cup) beer
2 tbsp sour cream
Salt, white pepper to taste

1. Soak the pieces of rabbit in warm, lightly  salted water for 30 minutes.

2. Pat it dry and then massage in the caraway seeds and cover with the chopped onion. Wrap in a thin cotton towel soaked with wine vinegar and place the meat in the refrigerator for 4-6 hours (overnight if possible).

3. Unwrap the pieces of meat, dust with the flour and fry them on both sides until browned.

4. Transfer all pieces to a casserole ,add halved prunes and beer and cook covered for about 1 hour in 300F. Make sure to turn them over few times while cooking and to season with salt and pepper about 15 minutes before end of cooking.

5. It's good to remember to check the tenderness with the fork, if meat isn't tender enough, you might cook just a little longer.

6. Remove meat from the casserole, cover it and let it cool a little (5-8minutes). Add sour cream to the casserole sauce and pour over rabbit.

Enjoy this holiday dish with potato, rice or bread dipped in delicious creamy sauce!

WILD BOAR STEW

WILD BOAR STEW


(Old-Fashioned Polish Recipe)

Ingredients

1 lb Boneless Boar Meat
½ lb Smoked Bacon
1.5 lb Sauerkraut
1 Large Onion
1/3 lb Boar Sausage
0.5 oz Flour
1 cup Dry White Wine
1.5 oz Tomato Paste
0.5 oz Capers
Oil or Butter
Salt, Pepper, Sugar, Marjoram, or Soup Seasoning to taste

Wash and dry the Boar meat. Dice the meat as well as the bacon. Strain the sauerkraut and squeeze out the remaining juices. Chop the sauerkraut and mix with the Boar meat and bacon in a pot. Cover with a small amount of water and bring to a boil. Reduce the flame and simmer over low heat.

Peel and finely dice the onion. Add the oil or butter to a pan and fry the onion until soft. Thinly slice the sausage and add to the onion. Continue frying another 1-2 minutes. Sprinkle flour over the onion and sausage and mix together. Add the onion and sausage into the sauerkraut. Add the wine, tomato paste, and capers as well as the remaining ingredients into the sauerkraut mixture. Cook over low heat for several minutes.

Serve with boiled or baked potatoes.

BREAKFAST SPELT BUNS

BREAKFAST SPELT BUNS


Easy Old Fashioned Recipe

Ingredients

500g wholewheat spelt flour
220g warm water
40g olive oil
40g fresh east
1tsp salt, pinch of sugar
1 egg for brushing
sesame seeds, pumpkin seeds, sunflower seeds

1. Preheat the oven to 350F. Line a baking tray with lightly greased parchment paper.

2. Put all ingredients into mixing bowl and using your hands knead the dough until comes away from your hands (about 5 minutes). You can use electric mixer to do the job for you.

3. Divide the dough into 8-10 pieces and roll each one into a ball. Flatten them slightly and place them on the tray. Brush the tops with beaten egg, sprinkle over your favorite seeds and add them straight into the hot oven. Bake for 28-30 minutes. By that time they should look golden brown and sound hollow when tapped.

PORTEROWKA & KRUPNIK

PORTEROWKA & KRUPNIK


PORTEROWKA

(Old-fashioned Polish Recipe)

Ingredients

2 cups Spirits (Everclear)
1.5 oz Dried Plums
.5 oz Coffee
2 bottles Porter
3.5 oz Honey

Add the ground coffee and finely chopped plums to the bottle of Spirits. Cork the bottle and let sit for 10 days, shaking the bottle often. Strain through a cotton cloth and mix in the porter and honey. Pour into bottles, cork, and let sit for another couple of days.

KRUPNIK

(Old-fashioned Polish Recipe)

Ingredients

2 cups Spirits (Everclear)
cinnamon, cloves, nutmeg, and vanilla to taste
1 cup Water
17.5oz Honey
Lemon Juice to taste

Add the dry ingredients to the bottle of Spirits and let sit for two weeks. Boil the water and add honey. Simmer over low heat for 8 minutes. Remove from heat and let cool. Strain the spirits through a cotton cloth and add to the cooled honey water. Add the lemon juice to taste. Pour into a bottle, cork, and let sit for 1-2 years.

MAZURIAN  POTATO “BABKA” / PIE

MAZURIAN POTATO “BABKA” / PIE


Ingredients


1.5kg (3lb 5oz) potatoes
150 g (5oz) bacon
2 tbs oil (rapeseed or olive)
2 onions finely chopped
2 garlic cloves crushed
2 eggs
1 tbs plain flour
3tbs heavy cream
1 tbs dried marjoram
salt and white and black pepper, to taste


1. Preheat the oven to 350F and grease pie dish or loaf tin.
2. Grate the potatoes as finely as you can. Wait a couple minutes until water appears on the surface of the dish and squeeze the excess water into a bowl. Then wait again until the potato starch will settle at the bottom of the water. Collect it and add to the grated potato mix.
3. Fry the bacon bits in a frying pan over medium heat until crisp and set aside. Add the oil to the frying pan and fry the onions for about 5 minutes. Add the garlic and continue to fry for 2-3 minutes. Allow both to cool before adding to the grated potato.
4. Beat the egg whites until soft and fluffy. Then add the egg yolks and beat together until combined. Stir the eggs into the grated potato mixture, then add flour and cream.
5. Add the marjoram and season the mixture with a large pinch of salt and pepper. If you were to make this a vegetarian version with mushrooms, you may add some more salt.
6. Pour the mixture into the greased dish (the depth of the “babka” needs to be at least 3in) and bake for 50-60 minutes or until the “babka” is golden and crisp on the top.

KARPATKA

KARPATKA


Ingredients


Cake batter:
¾ cup Water
6 tbspn Salted Butter
1 ½ cup Flour
¼ tspn Baking Powder
4 Eggs


Filling:
2 cups Milk
¼ cup Light Cream
5 Cardamom Pods
1 Vanilla Bean
½ cup Light Brown Sugar
4 Egg Yolks
4 tbspns Corn Flour
1 cup Soft Butter
Powdered Sugar


Cake Batter:
Mix the water and butter in a saucepan over low heat until the butter melts. Slowly add the flour and baking powder, sifting through a sieve and continually stirring. Set aside to cool.

Preheat oven to 400 deg F and line a large cake pan with parchment. Add eggs to the cooled cake batter and mix slowly for several minutes. Pour the batter into the cake pan and bake for 30 minutes. Remove from oven when done and cool on a wire rack.


Filling:
Mix 1 ½ cups of the milk and cream in a saucepan, add the vanilla and cardamom. Heat until very hot, but do not boil. Set the saucepan aside until the cardamom and vanilla permeate the milk mixture. Mix the sugar and egg yolks in a bowl until the mixture becomes thick, fluffy, and light yellow in color. In a separate dish mix the corn flour with the remaining milk and slowly fold into the egg yolk mixture. Strain the milk/cream mixture and slowly add to the egg yolk mixture as well. Cook over low heat for 10 minutes, continually stirring, until thickened. Set aside to cool, stirring occasionally. Once cooled, mix in the butter using a hand mixer. Add the butter slowly and in small portions.

Slice the baked cake into two thin layers. Spread the creamy filling over one layer and cover with the second cake layer. Sprinkle with powdered sugar.