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Cake plate 33/30 cm

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This beautiful cake plate from Polish Pottery ceramics, with a diameter of 33/30 cm, is available in many handcrafted Polish Pottery ornaments. Ceramika Artystysczna is famous for its high-quality Polish Pottery ceramic products and manufactures these cake plates with the highest precision and attention to detail.

Polish Pottery crockery is known for its durability, oven resistance, and suitability for microwaves and dishwashers. This cake plate is not only functional but also a true gem for any celebration or as a decorative object.

 

Great recipes:

Sachertorte (Austria)

Ingredients:

  • 200g Dark chocolate

  • 150g Butter

  • 150g Sugar

  • 6 Eggs

  • 100g Flour

  • 1 teaspoon Baking powder

  • 200g Apricot jam

  • 150g Dark chocolate (for the glaze)

Instructions:

  1. Melt the chocolate and let it cool.

  2. Beat the butter and sugar until creamy, then beat in the eggs one at a time.

  3. Fold the chocolate mixture into the batter, then mix the flour and baking powder together and fold them in as well.

  4. Pour the batter into a greased springform pan and bake at 180°C (350°F) for about 40-45 minutes.

  5. Let the cake cool, then spread a layer of apricot jam on the center.

  6. Melt the chocolate for the glaze and pour it over the jam, covering the cake completely.

  7. Chill the cake for at least 2 hours.

Tarte Tatin (France)

Ingredients:

  • 6-8 Apples (e.g. Boskop)

  • 100g Butter

  • 150g Sugar

  • 1 Sheet Puff pastry

  • 1 teaspoon Cinnamon

Instructions:

  1. Preheat the oven to 180°C (350°F).

  2. Caramelize the sugar and butter in a pan until golden brown.

  3. Peel, core, and quarter the apples. Place them in the caramel and cook for about 10 minutes over medium heat.

  4. Place the puff pastry over the apples and press down gently.

  5. Transfer the pan to the oven and bake for about 25-30 minutes, until the pastry is golden brown.

  6. Remove the tart from the oven and let it sit for a few minutes. Carefully flip it out and serve.

Pavlova (New Zealand/Australia)

Ingredients:

  • 4 Egg whites

  • 200g Sugar

  • 1 teaspoon Cornstarch

  • 1 teaspoon White wine vinegar

  • 250g Whipped cream

  • 200g Mixed berries (e.g. strawberries, raspberries, blueberries)

Instructions:

  1. Whisk the egg whites until stiff, gradually adding the sugar.

  2. Fold in the cornstarch and vinegar.

  3. Place the meringue on a baking sheet lined with parchment paper, shaping it into a circle with a slight indentation in the center.

  4. Bake at 120°C (250°F) for about 1.5 hours. Let it cool in the oven.

  5. Whip the cream and spread it on the cooled pavlova.

  6. Top with berries and serve immediately.

Baklava (Turkey/Greece)

Ingredients:

  • 500g Phyllo dough

  • 300g Walnuts (or pistachios)

  • 150g Butter

  • 200g Sugar

  • 150ml Water

  • 1 tablespoon Lemon juice

  • 1 teaspoon Cinnamon

Instructions:

  1. Roughly chop the nuts and mix them with cinnamon.

  2. Brush a baking dish with butter and place a layer of phyllo dough in the bottom. Brush each layer with melted butter.

  3. Spread a thin layer of nuts on the dough and cover with another layer of phyllo. Repeat until all the dough and nuts are used up.

  4. Cut the baklava into diamonds or squares.

  5. Bake at 180°C (350°F) for about 40-45 minutes, until the dough is golden brown.

  6. Boil the sugar, water, and lemon juice together, then simmer for 10 minutes.

  7. Take the baklava out of the oven and pour the syrup over it, making sure it's well covered. Let it cool and serve.

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