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Poland · Dessert

Polish Crumble Cake (Pleśniak)

60 min
660 kcal
8 servings

By eatmundo · August 4, 2026

Polish Crumble Cake (Pleśniak)🇵🇱AI-generated image

Same ingredients, elsewhere in the world

8 matches

Dishes from other countries' kitchens, made from the same core ingredients as Polish Crumble Cake (Pleśniak). The percentage is the share of ingredients the two recipes have in common.

Same technique: Sweet pie & tart34 recipes from 9 countriesSee all 8 matches

A classic layered shortcrust cake featuring fruit jam and a beautiful, rustic crumble topping.

According to eatmundo's ingredient comparison, the closest dish to Polish Crumble Cake from another cuisine is Eierlikörkuchen (Germany): the two share 62% of their ingredients.

Ingredients

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8 servings

How to Make It

  • 1

    Sift 500g of flour with 1 tsp of baking powder into a large bowl and cut in 200g of cold butter.

  • 2

    Add 150g of sugar, 1 packet of vanilla sugar, a pinch of salt, and 3 egg yolks.

  • 3

    Knead the mixture into a firm dough and divide it into three portions; wrap two and refrigerate for 30 minutes.

  • 4

    Grate the third portion of dough onto the bottom of a 24cm square baking tin to form the base.

  • 5

    Spread 300g of plum jam evenly over the base layer.

  • 6

    Whisk the 3 egg whites with 100g of sugar to a stiff meringue, spread it over the jam layer, then grate the second portion of dough over the meringue.

  • 7

    Grate the final chilled portion over the top to create the signature 'moldy' effect.

  • 8

    Bake at 180°C for 45 minutes until the top is golden brown and firm to the touch.

Frequently Asked Questions

What is Pleśniak?

Pleśniak is a Polish shortcrust cake consisting of layers of dough, plum jam, and egg white meringue. It is typically served as an afternoon dessert accompanied by coffee or tea.

Can I use other jams?

Yes, although thick plum jam is traditional, blackcurrant or raspberry jam also work well for a tart contrast.

Why grate the dough?

Grating the chilled dough creates an airy, uneven texture that gives the cake its characteristic look and crunchy bite.

What if the dough is too soft to grate?

If the dough feels greasy or soft, place it back in the freezer for 10 minutes until firm enough to grate easily.

Should I pre-bake the bottom layer?

It is not strictly necessary, but if you prefer a very crisp base, you can pre-bake it for 10 minutes before adding the jam.

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