Recipe for: Winter Baked Buckwheat with Caramelized Apples and Roasted Beetroot, Cottage Cheese-Buttermilk Foam and Plum Compote - photo 1
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Recipe for: Winter Baked Buckwheat with Caramelized Apples and Roasted Beetroot, Cottage Cheese-Buttermilk Foam and Plum Compote

Desserts Regional Cuisine of Poland 120 min Medium 8 wyświetleń ~55.74 PLN - (0)
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Description

This is an unusual, regional dessert that combines the flavors of Polish winter: roasted buckwheat creates a crunchy, nutty base, while spelt provides a toasted crumble, and the velvety filling is a blend of caramelized apples and roasted beets — a sweet-earthy duet. A light foam made from cottage cheese and buttermilk balances the sweetness, while the intense plum compote adds acidity and depth. The dish references the culinary traditions of Podlasie and Małopolska, where grains and cottage cheese have been used in sweet and savory combinations for centuries. Unique for family gatherings in winter, festive afternoons, and as a dessert after a warming meal — striking, rustic, and filling, yet light thanks to the buttermilk foam.

Ingredients Used

Ingredients (17)

Servings:
6
  • Chicken egg 1 szt. (~60 g)
  • Toasted buckwheat groats 150 g
  • Barley groats (pearl barley) 80 g
  • Wheat flour 100 g
  • Butter 110 g
  • Sugar 170 g
  • Apples 600 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 200 g
  • Potato flour 10 g
  • Dried plums 15 szt. (~120 g)
  • Lemon juice 20 ml
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Honey 50 ml
  • Walnuts 60 g
💰 Szacowany koszt dania: ~55.74 PLN (9.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat crust

1

Prepare the groats: in a dry, large skillet (preferably cast iron or non-stick), toast the buckwheat groats (150 g) for 4-6 minutes, stirring with a wooden spoon, until they start to smell intensely and change to a more golden color. Be careful not to burn them — the grains should be dry and hot, but not black. Transfer the hot groats to a food processor or a strong blender and grind into a coarse 'flour' - there should still be some texture left (do not make a completely fine powder).

Ingredients: Toasted buckwheat groats
Use a pan with a diameter of 26-28 cm; stir constantly, as toasting can go quickly. If you don't have a blender, you can crush the groats with a pestle in a strong bag, but you will achieve a coarser texture.
2

In a large bowl, mix the ground roasted buckwheat (from step 1) with all-purpose flour (100 g), sugar (60 g), salt (1 g), and cold diced butter (80 g). Rub with your fingers or use a pastry cutter until pea-sized crumbs form. Add the beaten egg (60 g) and quickly knead the shortcrust pastry: work just until the ingredients are combined (about 1-2 minutes) to maintain the flakiness.

Ingredients: Toasted buckwheat groats, Wheat flour, Sugar, Salt, Butter, Chicken egg
Use a pastry knife or your hands - do not knead for too long; the dough should be slightly lumpy but uniform. If it is too dry, moisten with two tablespoons of cold water.
3

Prepare a pan (round springform 22-24 cm or a baking dish). Line the bottom with baking paper. Spread the dough evenly on the bottom: it's best to distribute it with your fingers, pressing lightly against the sides to a height of about 1-1.5 cm, creating a base and low edges. Prick the surface with a fork in several places. Place in the refrigerator for 20 minutes to cool and firm up.

Ingredients: Butter, Chicken egg, Wheat flour, Toasted buckwheat groats
If the dough cracks while shaping, return it to the fridge for 5-10 minutes. A chilled base holds its shape better during baking.

Apple and beet filling

4

Preheat the oven to 200°C (top-bottom). Wash the beets (300 g), wrap them in aluminum foil, and bake for 45-60 minutes (depending on size) until they are tender when pierced with a knife. After baking, let them cool for a few minutes, peel them (the skin should come off more easily), and cut into small cubes of 5-7 mm.

Ingredients: Beets (raw)
For baking, use a tray lined with parchment paper. Check the softness with a fork — if it goes in smoothly, the beets are ready. Baking brings out the sweetness of the beets.
5

Peel and cut the apples (600 g) into even cubes or thick slices. In a large, wide skillet, melt the butter (30 g) over medium heat, add the apples and sauté for 3-4 minutes until slightly softened. Add the sugar (50 g) and cinnamon (5 g), increase the heat and caramelize the apples for 6-8 minutes, stirring — the sugar should dissolve and coat the apples in a golden sauce. Add the roasted beets (chopped) and lemon juice (20 ml), stir for 2 minutes to combine the flavors. If the liquid is too thin, dissolve the cornstarch (10 g) in 20 ml of cold water and pour it into the skillet, bring to a boil for 1-2 minutes — the mixture will thicken slightly.

Ingredients: Apples, Butter, Sugar, Ground cinnamon, Beets (raw), Lemon juice, Potato flour
Be careful not to burn the sugar — stir often. The mixture should be moist, sweet and sour, and shiny; the apples should be soft but not mushy.

Barley Crumble

6

Toast the pearl barley (80 g) in a dry pan for 4-6 minutes until it becomes golden and crunchy. Allow to cool, then mix in a bowl with 30 g of sugar and 30 g of melted butter. You can gently crush some of the barley to create smaller and larger pieces of crumble.

Ingredients: Barley groats (pearl barley), Sugar, Butter
Toasting the barley gives an interesting texture; stir frequently, do not burn. This crumble will serve as a topping before serving.

Assembly and Baking

7

Remove the pan from the refrigerator. Evenly spread the prepared apple-beet filling on the bottom. Press down lightly. Place in the preheated oven at 180°C (fan mode if you have it) and bake for 25-30 minutes — the bottom should be golden, and the filling should be bubbling at the edges. After baking, remove and cool on a rack for 20-30 minutes.

Ingredients: Wheat flour, Toasted buckwheat groats, Apples, Beets (raw)
Use a cooling rack to prevent steam from condensing underneath. If the top browns too much, loosely cover it with aluminum foil.

Plum compote

8

In a small pot, place the dried plums (120 g) with 300 ml of water and 40 g of sugar. Add 1/2 teaspoon of cinnamon (about 2 g). Cook over medium heat for 10-12 minutes, until the plums swell and the liquid takes on color. If you want a smooth sauce, blend with an immersion blender and strain through a sieve. Let it cool. Serve the compote slightly warm or chilled as a topping for pieces of cake.

Ingredients: Dried plums, Sugar, Ground cinnamon
Cook gently so that the plums do not break down completely, unless you want a smooth consistency. You can add a tablespoon of honey (optional) instead of some of the sugar.

Cottage Cheese and Buttermilk Foam

9

Beat the cottage cheese (400 g) with buttermilk (200 ml) in a blender bowl or with a hand mixer on high speed for 2-3 minutes until the mixture becomes smooth and slightly fluffy. Taste — if it's too sour, sweeten with 20-30 g of sugar or a tablespoon of honey (optional). The consistency should resemble a thick mousse: creamy, but firm enough to hold its shape on a piece of cake.

Ingredients: Semi-fat cottage cheese, Buttermilk, Sugar, Honey
Use a mixer with a whisk attachment or a blender with a jug. If the cottage cheese is too grainy, pass it through a sieve or blend longer. The foam should be chilled before applying (about 15 minutes in the fridge).

Finishing and decoration

10

Once the cake has cooled, evenly spread the cottage cheese and buttermilk mousse on top. Sprinkle with toasted barley crumble (from step 6) and – optionally – chopped, toasted walnuts (60 g) for a contrast of textures. Drizzle generously with plum compote just before serving (about 2-3 tablespoons per portion).

Ingredients: Semi-fat cottage cheese, Buttermilk, Barley groats (pearl barley), Walnuts, Dried plums
Additionally, you can add honey to the glaze or sprinkle a small amount of cinnamon. Use a silicone spatula to evenly spread the foam.

Serving

11

Serve the portions slightly chilled (room temperature) — best 15-30 minutes after adding the foam. On the plate, place a piece of cake, pour a tablespoon of compote next to it, add a few drops of honey if using, and decorate with a few flakes of roasted beet or apple peel sautéed in a pan.

Ingredients: Dried plums, Honey, Beets (raw)
Use a flat dessert plate to nicely present the composition. The dessert pairs well with black tea or slightly bitter pour-over coffee.

Fun Fact

💡

Buckwheat and cottage cheese are classic ingredients in East Polish cuisine; traditional households combined them in both savory and sweet dishes. The combination of beetroot and fruits (apples/plums) is traditional — the sweetness of the root vegetables balances the sour notes of the fruits.

Best for

rodzinne spotkania zimowe świąteczne popołudnie regionalne degustacje kuchni polskiej

Tips

🍽️ Serving

Serve slightly chilled, with a side of warm plum compote. For a contrast in textures, you can serve with a spoonful of 18% sour cream or a scoop of vanilla ice cream (for a less traditional option). Using a serrated knife makes cutting the crumbly base easier.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. The foam may "release" some water — wait 20 minutes at room temperature before serving. Store the compote separately in an airtight container for up to 5 days; it can be reheated before serving.

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