Kostka Alpejska (Cube from the Alps)

  • Author: Polish Housewife


Reminiscent of tiramisu, this layered dessert is sweeter than most Polish pastry


for the cake:

  • 4 eggs, seperated
  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 1/3 cup flour
  • 1/4  cup coffee liqueur
  • 1/2 cup seedless blackberry preserves

For the frosting:

  • 14 tablespoons butter, at room temperature
  • 14 ounce can Dulcede Leche (or a can of sweetned condensed milk that you have submerged in boiling water for 3 hours, you’ll have to keep adding water, but the milk will caramelize)
  • 1/4 cup Ajerkoniak (I substituted Bailey’s Irish Cream)
  • 2 teaspoons instant coffee
  • 8 ounces dried meringue kisses
  • 2 teaspoons unflavored gelatin
  • 16 ounces heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 ounces semi-sweet or dark chocolate


  1. Preheat oven to 340 F
  2. Grease a 9 inch x 13 inch pan
  3. Beat egg whites for 2 – 3 minutes, slowly add sugar and beat 3 minutes more
  4. Beat in egg yolks
  5. Sift together cocoa and flour, add to fluffy egg mixture in 3 small batches, mix until just combined
  6. Bake for 20 minutes or until the top springs back when touched lightly, or a toothpick inserted in the middle comes out clean
  7. Cool
  8. Combine the coffee liqueur with 1/4 cup water and brush over cake
  9. Warm the blackberry preserves until thin and brush over cake

Frosting and assembly

  1. Beat the butter until light and fluffy
  2. Add the dulce de leche, ajerkoniak and instant coffee, beat until light and fluffy
  3. Crush meringues, and stir into the caramel buttercream
  4. Spread over the cake and chill
  5. Sprinkle gelatin over 2 tablespoons water
  6. Warm in the microwave for a few seconds to melt the gelatin, cool
  7. Beat cream until soft peaks form, continue to beat while slowly adding sugar and vanilla
  8. When the beaters are leaving a track in the cream, add the gelatin
  9. Spread the whipped cream over the buttercream layer
  10. Use a microplaner or a box grater to shave chocolate over the cream
  11. Refrigerate until ready to serve, cut into small cubes


If you don’t want to be one of those bakers with a dozen liqueur bottles on the shelf (not that I see anything wrong with that, but it gets expensive), mini-bottles are just the right size for this recipe. Total Wine and More is a great source for mini-bottles of just about everything.

Using dissolved gelatin to stabalize whipped cream is a great trick. It will keep the cream from seperating and getting runny if you need to make it in advance.