flavorofpoland

CREAM OF WHEAT BUNDT CAKE
(BABKA GRYSIKOWA)

  • 1 cup of 2% milk
  • 1 cup of semolina
  • 3 eggs
  • 4 tbspns. of sugar
  • 4 thick slices of fresh ginger
  • 1 stick of fresh vanilla
  • 1 tspn. of cinnamon
  • ¼ cup of raisins or other dried fruit preferred
  • 1 tablespoon of honey
  • 1 bar of chocolate
  • a pinch of salt

This Galician-style Bundt cake is a very old but very quick and simple dessert. Dating back to the 1500’s, it is a medieval recipe said to be one of the favorite desserts of Poland’s Queen Anna Jagiellonka.

To make the cake:
  • Begin by separating the egg whites from the egg yolks into a medium sized kitchen bowl. Make sure none of the egg yolk gets inside the whites (this would hinder the next step in the process).
  • Next, beat the egg whites with mixer. Add a pinch of salt in the middle of the process to help the egg whites to stiffen. You’ll know the whites are done when they’ve turned into a thick, foam-like consistency.
  • Add the 4 tablespoons of sugar into the egg whites one by one, continuing to mix.
  • Once sugar is mixed in, come back to the egg yolks and add them in one by one, all the time continuing to mix.
  • Then, sift in the semolina and stir into the batter thoroughly.
  • Add in the dried fruit (raisins and/or other preferred dry fruit and nuts).
  • Give the batter a few final stirs with a large kitchen spoon.
  • Prepare a Bundt cake pan by greasing it thoroughly with butter and sifting over the butter with a bit of remaining semolina. This will ensure that the cake does not stick to the pan while baking.
  • Pour the batter into the cake form and place in the oven set to 320º Farenheit. Bake for approximately 30 minutes or until it achieves a golden-brown color on top.
Prepare the glaze:
  • Pour the 2% milk into a small saucepan.
  • Scrape out the seeds from the vanilla bean and add into the milk as it begins to heat.
  • Add in the cinnamon.
  • Cut the fresh ginger into 4 thick pieces and add into the milk as well
  • Finally add a tablespoon of honey.
  • Continue to stir the glaze, blending all the ingredients thoroughly, until warm; but, do not let the mixture come to a boil.
Prepare the topping:
  • Fill a medium saucepan halfway with water and let it come to a boil.
  • Place a heatproof kitchen bowl over the top of the saucepan.
  • Take 1 full bar of dark chocolate and crumble into the bowl to melt.
  • Stir with a spatula until chocolate has fully melted.
Finish and serve:
  • Remove the cake from the oven and let cool.
  • Transfer the cake onto a serving plate and begin to add the milky glaze over the top, continuing to pour it evenly over the surface.
  • Once the cake has thoroughly absorbed the liquid decorate the top with the melted chocolate.
  • Serve and enjoy!