Polish Traditional Cake, the favourite of the Pope John Paul II. Perfect after the exams.


  • 230 g Butter
  • 3 1/3 cups Flour
  • 3 tablespoons Water
  • 9 Egg yolks
  • A pinch Salt
  • 2 cups Milk
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Sugar


  1. For the cake: Grease 2 - 8" or 9" baking pans, coat with bread crumbs and set aside. Cut the butter into 3 cups of flour with a pastry blender. Beat 3 egg yolks into the water: mix into the flour. Mix well. Divide in halves and spread/press each half to completely cover the bottom of one of the baking pans. Bake for approximately 30 minutes in a medium-low oven (160 C): remove and let cool. Remove from pans when cooled.
  2. For the custard cream: Scald the milk and vanilla extract. In a heavy saucepan, combine the sugar, remaining flour, salt, and 6 egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
  3. Bring to a boil and continue boiling for 3 minutes. Pour cream into a bowl and let cool. Stir occasionally until cold.
  4. When the custard cream is cold, spread over one of the layers of baked pastry. Top with the second baked layer. Dust with confectioners' sugar. Cut and serve.


1 large cake