I don’t know what makes this cake “Polish” (the nut, coffee and marmalade combination? The ladyfinger crumbs?). What I do know is that it’s one of the many recipes I tore from a magazine years ago and pasted into a binder. You must begin preparation the day before you intend to serve the cake.
10 large eggs, separated, the whites at room temperature
5 cups confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
2 3/4 cups ground walnuts
1 teaspoon vanilla
1 pinch salt
2 tablespoons fresh lemon juice
3 tablespoons fine stale ladyfinger crumbs
2 1/4 cups ground almonds
1/4 cup orange marmalade
In a large bowl with an electric mixer beat the egg yolks with 2 1/2 cups of the confectioners’ sugar until the mixture is thick and pale. In a small bowl, whisk together the cocoa powder and the milk until the mixture is smooth and add the cocoa mixture to the yolk mixture, beating. Stir in the walnuts and 1/2 teaspoon of the vanilla, and pour the mixture into a 10-inch springform pan.
In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Beat in the remaining 2 1/2 cups confectioners’ sugar, a little at a time, and beat the meringue until it holds stiff peaks. Carefully stir in the lemon juice, the remaining 1/2 teaspoon vanilla and the ladyfinger crumbs, and fold in the almonds. Pour meringue into the springform pan, mounding it slightly in the center, and bake the cake in a preheated 350-degree oven for 1 hour and 10 minutes, or until it is golden.
Let the cake cool in the pan on a rack, run a thin knife around the edge of the pan to release it, and remove the sides of the pan. Let the cake stand, covered loosely, for 24 hours, Heat the marmalade until runny, and spread it over the top of the cake. Let the marmalade dry for several hours.
Icing
2 tablespoons instant coffee powder
1 1/2 cups confectioners’ sugar, sifted
In a small bowl, combine the coffee and 2 tablespoons of hot water. Stir until dissolved. Let the coffee cool to room temperature. When coffee is cool, stir in the confectioners’ sugar. Spread the icing over the marmalade. Makes 8 servings.
