Monday, 29 July 2013

Muffin cake with seasonal fruit and meringue

There is one, particular muffin recipe that I do love. The dough is soft, fluffy, it melts in your mouth. And I thought about a cake made of that recipe, with seasonal fruit... and some my private topping ideas...and it appeared to be delicious :) worth trying :) 


  • 300 g of butter
  • 2 glasses of sugar
  • 1 glass + 2 tablespoons of potato flour
  • 4 teaspoons of vanilla extract
  • 6 small eggs or 4 big ones
  • a pinch of salt
  • 1 tablespoon of water
  • 3/4 glass of flour
  • 1 teaspoon of baking powder
  • fruit - blueberries, strawberries, raspberries, etc


  • 2 packagings of budyn (or 2x ingredients from this recipe)
  • 2 teaspoons of lemon juice
  • 1-2 packaging(s) of ready-made meringue (of course you can use your own, home made if you wish)


Base, the dough:
  1. Take a bigger pot. Cutting butter into smaller pieces, put it inside. Melt on a low heat (2-4 minutes or shorter if it starts burning). 
  2. Take it out of the stove. Add sugar, potato flour, vanilla extract, a pinch of salt and 1 tablespoon of water. Stir quickly to make it link. Cool down.
  3. Add eggs - one after another, stiring after every egg. Add flour, baking powder, stir.
  4. Take a rectangular pan, put the dough inside, distribute all over the form.
  5. Add fruit - all over the cake.
  6. Put in the oven for around 30-45 minutes on 150-170C, till it gets golden colour. (I set 160C).*! Check, using a toothpick, if the cake is ready.
  7. When done, cool down.
  1. Prepare 2 ' budyń ' as the packagings (or recipe - double it) says. When ready, add 2 teaspoons of lemon juice, stir. Pour it on the cake, distribute all over the cake.
  2. Sprinkle with meringue (try to choose meringue that has no additional flavour)
  3. Sprinkle with fruit.
  4. Keep in the fridge.
  5. Bon Appetit ! :)

*Keep looking - every oven works differently (mind that some ovens tend to burn some parts - for example things that are at the back of the oven) don't let it get gold too fast, because the inside will be raw.

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