Krowka Cake- Poland #95

Krowka literally means "little cow," and is a polish fudge, semi-soft milk toffee candy. This version of the Krowka Cake has 3 crisp cookie like layers, filled with whipped cream, and topped with a toffee and walnut mixture.

Cake:

3 c. flour
3/4 stick butter
6 tsp. honey
vanilla sugar
2 eggs
1 tsp. baking soda

Filling:

2 c. heavy cream
2 tsp. sugar
vanilla sugar
2 pouches cream stabilizer such as Dream Whip or Dr. Oetker cream stabilizer, smietan-fix.

Topping:

1 c. condensed canned milk (do not open)
200 g. chopped walnuts

Topping: Start with the topping because it takes so long to boil. In a pot of water boil an unopened can of condensed milk for about 2 hours.
Remove from water and set aside for least 1 hour to cool.
When cold and cake is assembled, spread it on the top of the cake and sprinkle with the nuts.
Cake: Preheat oven 350F. Line cookie sheet with parchment paper.
Mix together all the cake ingredients until they become one piece.
Divide the dough into 3 equal parts and roll out into 3 equal size rectangles, about 10 X 7 inches.
Bake for about 10-15 mins. Cool completely.
Filling: Whip together all the ingredients until thick.
Spread between cake layers and top with toffee mixture and nuts.
Chill in refrigerator. Best after it has been in the fridge for 24 hours.

Results: First, the original recipe was so poorly written I had to go by past experiences to figure it out. I have rewritten it for you. I hope it makes sense. Second, I did not use vanilla sugar. However, I did find it in a health store for $19.99 for about 8 ounces. The original recipe did not state quantity of vanilla sugar. I, once more, improvised. I scrapped a vanilla been and used the seeds, and then added more sugar. Third, it took me 2 days to make because I didn't realize I would have to boil the condensed milk for 2 hours and then cool it for 1 hour, which was my fault not the recipe's. Now that I have vented, it was delicious.

A-Z Cakes with Linda

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