If you love homemade cakes with different textures and layers, this traditional Polish bake is definitely worth trying. Plesniak is a delicious combination of buttery shortcrust pastry, cinnamon-spiced apples, fluffy meringue and a lovely chocolate crumble topping.
Every layer brings something different: the pastry is crumbly and buttery, the apples are soft and fruity, the meringue is light and sweet, and the cocoa pastry on top adds a little chocolate flavour.
It may look like a cake that takes a bit of effort, but the steps are simple and the result is a beautiful homemade dessert that is perfect for sharing with family or serving with a cup of coffee.
This recipe is prepared in a large 24 x 34 cm baking tin, so you’ll have plenty of slices to enjoy.
Why You’ll Love This Polish Apple Meringue Cake
- Four delicious layers: Buttery pastry, cinnamon apples, fluffy meringue and chocolate crumble.
- A lovely balance of flavours: Sweet meringue and cocoa pastry work beautifully with the slightly tart apples.
- Perfect for sharing: The large baking tin makes plenty of portions.
- A traditional Polish bake: A lovely way to discover a homemade cake that is popular in Polish kitchens.
- Even better after resting: The layers have time to settle, making the cake easier to slice.
Ingredients
For the shortcrust pastry:
- 450 g plain wheat flour (Type 405)
- 250 g cold butter
- 5 egg yolks
- 100 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla sugar
- A pinch of salt
- 2 tablespoons unsweetened cocoa powder
For the apple layer:
- 1.5–1.6 kg apples (weight before peeling)
- 2 teaspoons lemon juice
- 1–1½ teaspoons ground cinnamon
- 1–2 tablespoons sugar, depending on the sweetness of the apples
- 1½ tablespoons potato starch or cornflour
For the meringue:
- 5 egg whites
- 170 g fine granulated sugar
- 1 teaspoon potato starch or cornflour
- 1 teaspoon lemon juice
How to Make Polish Apple Meringue Cake
1. Prepare the pastry
Add the flour, sugar, baking powder, vanilla sugar and salt to a large mixing bowl.
Cut the cold butter into small cubes and add it together with the egg yolks.
Quickly rub and knead the ingredients together until a smooth pastry dough forms. Avoid working the dough for too long.
Divide the dough into two portions, approximately 55% and 45%.
Leave the larger portion plain. Knead the cocoa powder into the smaller portion until evenly incorporated.
Wrap both portions separately in cling film and place them in the freezer for approximately 30–40 minutes.
From the plain pastry, set aside approximately 150–180 g for the middle layer. The remaining plain dough will be used for the base.
2. Prepare the apples
Peel the apples, remove the cores and grate them using the coarse side of a box grater.
If the apples release a lot of juice, gently squeeze out some of the excess liquid. Do not squeeze them completely dry.
Add the lemon juice, cinnamon, sugar and starch. Mix everything together until evenly combined.
3. Pre-bake the pastry base
Preheat the oven to 170°C with fan assistance.
Line a 24 x 34 cm baking tin with baking paper.
Take the larger portion of plain pastry and grate it directly into the prepared tin using a coarse grater. Gently spread it into an even layer.
Bake for approximately 12–15 minutes, until the pastry has lightly set.
4. Make the meringue
Place the egg whites in a clean, dry mixing bowl.
Whisk at medium speed until a white foam forms.
Gradually add the sugar, one tablespoon at a time, while continuing to whisk.
Keep beating until the meringue becomes thick, glossy and forms stiff peaks.
Finally, add the starch and lemon juice. Mix briefly until incorporated.
5. Assemble the layers
Spread the prepared apple mixture evenly over the pre-baked pastry base.
Take the reserved plain pastry and grate it over the apples, creating a thin middle layer.
Gently spread the meringue over the pastry and apple layers.
Finally, grate the frozen cocoa pastry evenly over the top. Do not press the crumble down.
6. Bake the cake
Reduce the oven temperature to 160°C with fan assistance.
Place the cake on the middle oven shelf and bake for approximately 35–40 minutes.
The top should be baked and lightly golden. The cocoa crumble should be dry, and the meringue should be set.
If necessary, extend the baking time by another 5–10 minutes, keeping an eye on the colour of the topping.
Once baked, leave the cake in the switched-off oven for approximately 10 minutes with the oven door slightly open.
7. Cool and serve
Remove the cake from the oven and allow it to cool completely.
Once cooled, cut it into portions using a sharp knife.
Plesniak tastes especially good after a few hours of resting, when the layers have had time to settle.
Important tip: Do not cut the cake while it is still hot. The apple layer needs time to thicken, and the meringue needs time to stabilise after baking.
Tips for the Best Plesniak
- Choose the right apples. Slightly tart apples are especially good because they balance the sweetness of the meringue.
- Keep the butter cold. Cold butter helps create a crumbly shortcrust pastry.
- Don’t overwork the dough. Work quickly to keep the pastry tender.
- Remove excess apple juice. Too much liquid can make the bottom pastry soggy.
- Add the sugar gradually to the egg whites. This helps create a thick, glossy meringue.
- Freeze the pastry before grating. It makes the dough much easier to grate into the tin.
- Let the cake cool completely. This is important if you want neat slices and well-defined layers.
How to Serve Polish Apple Meringue Cake
This cake is delicious on its own, especially with a cup of freshly brewed coffee or tea.
You can also serve it with:
- A light dusting of powdered sugar.
- A cup of black coffee.
- Your favourite tea.
- A little whipped cream, if you fancy something extra.
Because the cake already has several layers and plenty of flavour, it really doesn’t need much decoration.
Storage
Once completely cooled, store the cake in an airtight container in the refrigerator.
For the best texture, allow individual slices to sit at room temperature for a short while before serving.
Because this cake contains a meringue topping and a moist apple layer, refrigeration is the safest storage option.
Frequently Asked Questions
What is Plesniak?
Plesniak is a traditional Polish layered cake made with shortcrust pastry, fruit filling, meringue and grated pastry on top. Cocoa is often added to part of the dough to create a chocolate crumble layer.
Can I use different apples?
Yes. You can use your favourite baking apples. Slightly tart varieties work particularly well because they balance the sweetness of the meringue.
Why does the apple layer need starch?
Starch helps absorb some of the moisture released by the apples during baking. It helps the filling set and makes the cake easier to slice.
Why is my pastry difficult to grate?
The dough may not be cold enough. Place it back in the freezer for a little longer until it becomes firm enough to grate easily.
Can I prepare the pastry in advance?
Yes. You can prepare the pastry ahead of time and keep it wrapped in the refrigerator or freezer. Make sure it is firm enough before grating.
Why should I let the cake cool completely?
The apple filling needs time to thicken, while the meringue needs time to settle. Cutting the cake too early can cause the layers to shift and make the slices messy.
Can I freeze Plesniak?
Freezing may affect the texture of the meringue after thawing, so it is best enjoyed fresh or stored in the refrigerator.
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