Recipe for: Buckwheat country cake with roasted beets, apples, and cottage cheese buttermilk cream (variant 836ad937) - photo 1
← Recipes

Recipe for: Buckwheat country cake with roasted beets, apples, and cottage cheese buttermilk cream (variant 836ad937)

Desserts Regional Cuisine of Poland Cakes and Bakes 120 min Medium 15 wyświetleń ~42.66 PLN - (0)
Rate:
(0)
Start Cooking

Description

Rustic, winter dessert in a country style combining Polish ingredients: toasted buckwheat creates a crunchy-crisp base, caramelized apples add sweetness, roasted beets introduce an earthy color and depth of flavor, while a light cream made from curd and buttermilk softens the whole dish. This dish is inspired by the simplicity of Polish rural cuisine, yet unique due to the combination of the buckwheat base and beet-apple filling. Serve warm or at room temperature, preferably with honey and chopped nuts for a contrast of textures. It looks impressive: the deep ruby of the beet is contrasted by the white of the cream and the golden crumble.

Ingredients Used

Ingredients (14)

Servings:
6
  • Chicken egg 2 szt. (~120 g)
  • Toasted buckwheat groats 200 g
  • Wheat flour 80 g
  • Butter 80 g
  • Sugar 120 g
  • Semi-fat cottage cheese 250 g
  • Buttermilk 200 g
  • Roasted beets 300 g
  • Dried plums 150 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Cinnamon 4 g
  • Honey 60 ml
  • Walnuts 50 g
💰 Szacowany koszt dania: ~42.66 PLN (7.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base (buckwheat crumble)

1

Prepare the buckwheat: if it is not toasted, dry roast 200 g of dry buckwheat in a dry pan for 4-6 minutes over medium heat, stirring until it starts to smell nutty. Let it cool down. Then grind it in a blender or food processor to a coarse sand texture (not flour). You want to achieve a texture similar to wet sand, with visible small clumps.

Ingredients: Toasted buckwheat groats
Use a stainless steel pan and a wooden spoon for toasting; a blender with a pulse mode (3-4 short bursts) will give the best texture. Do not blend for too long, as it will turn into buckwheat flour.
2

In a large bowl, combine the ground buckwheat flour with 80 g of wheat flour, 2 g of salt, and 50 g of sugar (from the total amount). Add 80 g of cold butter, diced, and 1 egg (60 g). Rub the ingredients together with your fingers or use a pastry cutter until the mixture resembles moist crumbs (small butter pieces the size of pea grains).

Ingredients: Toasted buckwheat groats, Wheat flour, Salt, Sugar, Butter, Chicken egg
The best tool: a pastry cutter or food processor. If you are doing it by hand, quickly rub the butter between your fingers to prevent it from melting. The mixture should hold together when you squeeze it in your hand.
3

Line a baking pan with a diameter of about 24 cm (springform) with parchment paper. Transfer the prepared crumble to the pan and press it down with the bottom of a glass or your hand, creating an even base about 8-10 mm thick. The edges should be slightly higher (about 1 cm), but you can leave a rustic, uneven edge effect.

Ingredients: Toasted buckwheat groats, Wheat flour, Butter, Chicken egg
Use a springform pan or a regular cake pan; a flat-bottomed glass works well for pressing down. If the mixture crumbles, press a little harder — the moisture from the egg will help bind the structure.

Beetroot and apple filling

4

Prepare the beets: if they are not roasted, wash 300 g of beets, wrap them in aluminum foil, and bake at 200°C for 60-75 minutes until they are soft (check with a fork — it should go in easily). After cooling, peel the beets and cut them into 1-1.5 cm cubes. If you are using already roasted beets, just cut them.

Ingredients: Roasted beets
For baking, use a baking tray lined with parchment paper. Do not peel the beets before baking (they will retain their juice), and if they stain, use disposable gloves.
5

In a medium skillet, heat 30 g of butter (if you run out, add 10 g from the rest) over medium heat. Add 300 g of chopped apples and sauté for 4-5 minutes until they start to soften. Sprinkle in 50 g of sugar and continue to sauté for another 3-4 minutes, stirring, until the apples are lightly caramelized (they will be golden and soft). Add the chopped beets, 150 g of chopped dried plums, and 4 g of cinnamon (if using). Sauté together for 3-4 minutes to combine the flavors. The ingredients should be soft, moist, but not overcooked.

Ingredients: Apple, Sugar, Roasted beets, Dried plums, Cinnamon, Butter
Best pan: cast iron or thick-bottomed with a diameter of 24-26 cm. Stir with a wooden spoon to prevent sticking. If the mixture is too dry, add 1-2 tablespoons of water.
6

Reduce the heat and cook the filling for another 2-3 minutes to allow excess juices to partially evaporate — you want a meaty mixture, but not dry. Transfer to a plate and set aside to cool to room temperature (about 15-20 minutes).

Ingredients: Apple, Roasted beets, Dried plums
If the filling is too runny, cook it longer over low heat, stirring every 30 seconds. The filling should hold its shape when placed on the base.

Cottage cheese cream

7

In a bowl, blend 250 g of semi-fat cottage cheese with 200 ml of buttermilk and 70 g of sugar (the remaining part) until smooth. First, break the cottage cheese with a spoon, then use a mixer with a whisk attachment on low speed until the cream is smooth and slightly fluffy (about 1-2 minutes). Taste — the cream should have a slightly tangy flavor from the buttermilk and be sweet but not overly sweet.

Ingredients: Semi-fat cottage cheese, Buttermilk, Sugar
Use a hand mixer or a stand mixer; if the cottage cheese is very grainy, pass it through a sieve before mixing. Do not mix for too long (max. 2 minutes), as the cream will become thinner.

Assembly and Baking

8

Preheat the oven to 180°C (top-bottom). Evenly spread the cooled beetroot-apple filling on the prepared base, leaving a 1 cm border. Gently pour the cheese cream into the center (use a spoon or spatula) and spread it evenly, leaving slightly visible layers — a rustic look is desired. Sprinkle the surface with fine crumble from the remaining buckwheat-wheat ingredients (if any) or leave it smooth.

Ingredients: Toasted buckwheat groats, Wheat flour, Apple, Roasted beets, Dried plums, Semi-fat cottage cheese, Buttermilk
Place the mold on the middle shelf of the oven. If the cream is very runny, bake in a water bath: place the mold in a larger baking dish with hot water up to halfway up the mold.
9

Place the mold in the preheated oven. Bake for 35-40 minutes at 180°C. The cake is ready when the edge of the bottom is golden and the center of the cream is set — a gently inserted toothpick should come out almost dry (it may have slightly moist crumbs). If you are using a water bath, baking may take an additional 5-10 minutes.

Ingredients: Semi-fat cottage cheese, Buttermilk, Toasted buckwheat groats, Apple, Roasted beets
Baking time depends on the oven and the thickness of the cream. Do not overheat — the cream should not crack. If the top starts to brown too quickly, gently cover it with aluminum foil.
10

After baking, remove the cake and leave it in the pan for 15-20 minutes to let the cream thicken slightly. Then gently remove it from the pan and set it on a rack to cool completely (about 45 minutes). The cream should be firm but still delicate.

Ingredients: Semi-fat cottage cheese, Buttermilk
To remove, use a knife to run along the edge of the pan, then take off the springform ring. Cooling on a rack will prevent moisture from accumulating underneath.

Decoration and serving

11

Before serving, gently drizzle the cake with 60 g of honey (optional) in a thin stream to add shine and extra sweetness. Sprinkle with 50 g of finely chopped walnuts. Cut into 6 equal pieces and serve at room temperature or slightly warm (heat for 5-7 minutes at 140°C if you want to serve warm).

Ingredients: Honey, Walnuts
Use a thin knife for slicing and wipe it between cuts to keep the slices clean. If you're not using honey, you can sprinkle with powdered sugar.

Final tips

12

When serving, suggest a teaspoon of sour cream or extra buttermilk for those who enjoy a more pronounced acidity. Store leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.

If the dough becomes too soft in the fridge (due to the buttermilk), take it out 30 minutes before serving to let the cream reach room temperature.

Fun Fact

💡

Buckwheat has been a staple ingredient in Polish rural cuisine for centuries — it was used in both savory and sweet dishes, especially in villages where there was a lack of yeast bread. The combination of beetroot and buckwheat has its roots in simple, local recipes that utilized available winter vegetables.

Best for

Świąteczne spotkania rodzinne zimą Popołudniowe przyjęcie przy kominku Rustykalne przyjęcie z lokalnymi składnikami

Tips

🍽️ Serving

Serve with a teaspoon of sour cream or extra buttermilk. For visual effect: a slice of thinly sliced roasted beet placed on top or fresh mint leaves. Coffee with milk or ginger tea will make a good pairing.

🥡 Storage

Store in the fridge wrapped in plastic wrap or in an airtight container for up to 3 days. To refresh the crust, heat individual portions in the oven for 5-7 minutes at 140°C. Do not freeze the cream pie (the cream may separate after thawing).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate fondants with vanilla ice cream 60 min

Chocolate fondants with vanilla ice cream

Valentine's Day
Decadent Brownies with Cranberries and Walnuts 90 min

Decadent Brownies with Cranberries and Wal...

Cakes and Bakes
Fluffy Yeast Rolls with Custard Cream and Fresh Strawberries 180 min

Fluffy Yeast Rolls with Custard Cream and ...

Desserts
Buttery Lemon Cake with Caramelized Rhubarb and Almond Crumble 120 min

Buttery Lemon Cake with Caramelized Rhubar...

Cakes and Bakes
Sunflower Brownies with Salted Caramel (Nut-Free) 90 min

Sunflower Brownies with Salted Caramel (Nu...

Desserts
Eggs in horseradish sauce 25 min

Eggs in horseradish sauce

Appetizers

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama