Polish Cakes

Remarks: These cakes (pljatski and dzjad) resemble mazurkas, but they are not as thin or dry. When they have risen on the baking sheet, paint them with egg and sprinkle with sugar, currants, almonds, and cinnamon. Bake in buttered paper casings, but do not remove them from the casings until they have cooled.

Ice the cakes informally (domashnim obrazom) as follows: Bake them on a large sheet of paper and cut into oblong pieces or squares 4 vershok on each side. Cut several rectangles in half to make triangles, coat them with white icing, and sprinkle the tops uniformly with sugar or cover them with piles of pink and yellow sugar, prepared as follows: