Marcinek Podlaski Cake

Marcinek Podlaski Cake is a traditional dessert originating from the Podlasie region in Poland. It is made up of many very thin layers of cake, filled with cream between layers. According to my research, in Podlasie, some housewives even prepare Marcinek Podlaski with up to 20 layers of cake! It is a popular and delicious cake, often enjoyed on special occasions and family gatherings in the Podlasie region. Although it’s really timeconsuming, as you need to bake separately each layer of cake, Marcinek Podlaski Cake is worth the effort at least once to try this deliciousness.

Marcinek Podlaski Cake served on a plate

Ingredients for the cake:
  • 125 g butter
  • 6 tablespoons sugar
  • 1 egg
  • 1 egg yolk
  • half cup sour cream (18% fat)
  • a pinch of salt
  • half teaspoon baking soda
  • 2 tablespoons vanilla sugar
  • 400 g (2 and half cups) wheat flour
Ingredients for the cream:
  • 800 ml heavy cream (30% fat)
  • 1 cup sour cream (18% fat)
  • 6 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons vanilla sugar
  • Crushed biscuits for decorating the sides and top of the cake
  1. Prepare the cake: Mix the sour cream with baking soda and set aside until it doubles in volume. Place the butter, sugar, and vanilla sugar in the bowl of a stand mixer and beat until light and fluffy. Gradually add the egg, then the egg yolk, without stopping the mixing. Add the sour cream with soda, then the flour, salt, and mix until combined, then sgortly knead by hand. Divide the kneaded dough evenly into 12 portions.
  2. Cut out a circle with a diameter of 20 cm from baking paper. Prepare 12 square pieces of baking paper. Place the cut-out circle on the table and place one piece of baking paper on it. Roll out each ball of dough very thinly to the size of the circle. I lined the dough by hand. If there are holes in the dough, it is not a problem, they will not be an issue after baking and filling with cream. Bake each one at 190°C for about 4-5 minutes until golden. Allow to cool.
  3. Prepare the cream: Place the heavy cream, sour cream, and sugar in the bowl of a stand mixer. Beat until a thick cream forms. Towards the end of beating, add the lemon juice.
  4. Arrange the cooled cakes on a platter, one by one, and spread them with the cream (about 2 tablespoons of cream for each layer). After assembling all the layers, spread the remaining cream on the sides and top of the cake, and refrigerate the cake overnight, ideally, to allow the cake to absorb the cream. The next day, before serving, sprinkle the sides and top of the cake with crushed biscuits.

Here you go, you have just prepared Marcinek Podlaski Cake, a delicacy from the Eastern Poland.

Enjoy! Smacznego!

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Marcinek Podlaski Cake ready to be served

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Marcinek Podlaski Cake before?

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