الصورة قريبًا
مبتدئ
French
Classic French Omelette
المصدر: شيف
10 دقيقة1300 سعرة
نباتيخالٍ من الغلوتينقليل الكربوهيدرات+1
Sernik (Polish Twaróg Cheesecake)
Poland's own cheesecake, built not on cream cheese but on twaróg — a fresh curd cheese that bakes into a texture that is dense, moist and gently tangy rather than rich and heavy. Set on a thin sweet-pastry base and lightened with whipped egg whites.
المصدر
الوصفة من Polish home kitchens · 🏺 تقليدي · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on
Polish · traditional dessert — An ownerless traditional dish, so no cook is credited. English Wikipedia has no standalone 'Sernik' article — the title redirects to the general 'Cheesecake' article, whose Poland section is cited here. It states sernik 'is a baked Polish cheesecake dating back to the 17th century' that 'uses twaróg (traditional Polish quark)' and 'is based more on eggs and butter, without cream or sour cream'. Quantities, the whipped-white method and the pastry base here are this book's own.
شاهد طريقة التحضير · 3 فيديو
⏱ 110 دقيقة🍽 12 حصة🔥 380 سعرة🇵🇱 بولندا
حلالنباتيخالٍ من المكسرات
الخطوات
Make the base: rub the cold butter into the flour and icing sugar until crumbly, then bind with the egg yolk into a dough. Press it into the bottom of a lined 23 cm springform tin and chill while you make the filling.
Beat the softened butter with the sugar until pale and fluffy, then beat in the egg yolks one at a time. Mix in the twaróg, starch, vanilla and lemon zest until completely smooth.
💡 Lumpy twaróg bakes into a grainy cake. If yours is not silky, push it through a sieve before it goes in.
Whip the egg whites to soft, glossy peaks in a clean bowl, then fold them into the cheese mixture in two or three additions, keeping as much air as you can. Fold through the raisins.
💡 Fold, do not stir. Stirring knocks the air out of the whites and the cake bakes flat and dense.
Pour the filling onto the chilled base and level the top. Bake at 160°C for about 70 minutes, until set at the edges but with a faint wobble in the very centre.
Turn the oven off and leave the cake inside with the door ajar until cool, then chill for several hours before slicing. The slow cool-down is what keeps the top from cracking.
💡 نصائح
- Sernik is endlessly varied at home — some bake it crustless, some add a cocoa swirl or a layer of plum jam, some crown it with meringue. This is the plain, classic base version.
- The whole difference between a Polish sernik and a New York cheesecake is the cheese: twaróg curd instead of cream cheese, so it tastes fresher and lighter.
قد يعجبك أيضًا
شارك هذه الوصفة
طبخته؟ شارك صورة في المعرض.
شارك طبقك →