Pleśniak

Ingredients · 8 servings

• 400 gFlour
• 250 gButter, cold and cubed
• 80 gSugar, for dough
• 170 gSugar, for meringue
• 4Egg, separated
• 8 gBaking powder
• 1 gSalt
• 20 gCocoa
• 300 gPlum jam, smoothly stirred

Equipment

oven, mixing bowl, scraper, box grater, electric mixer, baking tin, parchment paper, cooling rack, plastic wrap, plate, fork, offset spatula

Instructions

1. 1
   Gather Mise

   Gather and measure all ingredients, then set out a bowl, scale, scraper, grater, mixer, tin, parchment, and cooling rack. · 5 min

   What to look for: All ingredients are weighed and tools are within reach.

2. 2
   Make Dough

   Rub flour, cold butter, 80 g sugar, egg yolks, baking powder, and salt in a bowl until a firm shortcrust dough forms. · 12 min

   What to look for: The dough holds together and no dry flour remains.

3. 3
   Divide Dough

   Divide dough into a large plain portion and a smaller portion, then knead cocoa into the smaller piece until evenly dark. · 4 min

   What to look for: One dough is pale and one dough is evenly cocoa colored.

4. 4
   Chill Dough

   Wrap both dough portions and chill until firm enough to grate cleanly, placing the cocoa dough in the freezer. · 30 min

   What to look for: The plain dough is firm and the cocoa dough feels very hard.

5. 5
   Prepare Base

   Line the tin with parchment, press the plain dough across the bottom, and prick it lightly with a fork. · 6 min

   What to look for: The dough forms an even base with small fork marks.

6. 6
   Spread Jam

   Spread plum jam over the dough in an even layer, keeping a narrow clean edge so the filling does not scorch. · 3 min

   What to look for: The jam layer is glossy, even, and not overflowing at the edges.

7. 7
   Whip Meringue

   Beat egg whites with a pinch of salt until foamy, add 170 g sugar gradually, and whip until glossy stiff peaks form. · 7 min

   What to look for: The meringue is shiny and holds upright peaks.

8. 8
   Finish Layers

   Spoon meringue over the jam, then grate the frozen cocoa dough over the top to create the classic dark crumb. · 4 min

   What to look for: The meringue is covered with loose cocoa dough shreds.

9. 9
   Bake Cake

   Bake at 204°C / 400°F until the top is set, the cocoa crumbs look dry, and the edges are deep golden. · 28 min

   What to look for: The meringue is set and the cocoa crumb looks dry.

10. 10
    Cool Serve

    Cool completely in the tin, then lift out, slice into 8 squares, and serve when the meringue feels crisp on top. · 45 min

    What to look for: The cake slices cleanly and the layers stay distinct.