Polish Cream and Chocolate Cake (Wuzetka)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 30mins
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- Serves
- 10
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- Calories
- 640
Reigning to this day Queen of Polish pastry shops. This delicious cake with the mysterious name Wuzetka was created for a competition that was announced in the 1940s. The contest task was to come up with a cake that could become a new symbol of the Polish capital. Classic Polish cake that is sure to delight any sweet tooth. This decadent treat features layers of moist chocolate sponge cake sandwiched together with rich whipped cream and topped with a generous layer of chocolate icing, substituted sometimes with a thick layer of coffee and cocoa. The combination of the tender cake, luscious cream filling, and glossy frosting creates a harmonious balance of flavours and textures. Wuzetka is a beloved dessert in Poland, often enjoyed on special occasions or as a sweet indulgence to accompany a cup of coffee.
recipe updated 25 Mar 2024
Ingredients
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- Plain flour
- 120 g
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- Cocoa powder
- 65 g
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- Baking powder
- 10 g
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- Water
- 100 g
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- Dark chocolate
- 100 g
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- Gelatine
- 4 g
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- Egg white
- 6
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- Caster sugar
- 300 g
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- Egg yolk
- 6
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- Whipping cream
- 750 g
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- Icing sugar
- 60 g
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- Vanilla extract
- 1 teaspoon
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- Cherry jam
- 150 g
Tools
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Oven
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Microwave
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Stove
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Prospero
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Medium bowl
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Small bowl
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Piping bag
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Saucepan
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Rectangular pan - 12x9" (30x23 cm)
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Heatproof bowl
Step preview
- Preheat the oven - 180ºC
- Grease the tin and line with parchment paper
- Add the ingredients into a medium bowl and mix until combined
- Fit the Whisk Tool
- Add egg whites into the appliance bowl, fit the splashguard
- Mix - 1 minute 30 seconds, speed Max
- While the machine is running, gradually add sugar
- Mix – 5 minutes, speed Max
- Then add egg yolks, one at a time while the machine is running
- Mix – 3 minutes, speed Max
- Then add the flour mixture
- Mix – 2 minutes, speed 2
- Transfer the batter into the tin
- Bake – 30 minutes, 180ºC
- Remove from the oven and let cool completely
- Now, make the cream filling
- Clean the appliance bowl and fit the Whisk Tool
- Add 100g of cream into a heatproof bowl
- Heat in a microwave until boiling
- Place gelatine sheets into the hot cream until dissolved
- Add the cream mixture and the next ingredients into the appliance bowl, fit the splashguard
- Mix until stiff peaks formed – 1 min 30 seconds, speed Max
- Chill in the fridge until needed
- Now, assemble the cake
- Add boiling water and sugar into a small bowl and mix until combined
- Remove the cake from the tin
- Line the same traybake tin with parchment paper overlapping the sides
- Using a cake leveller or knife, cut the cake in half
- Place the bottom sponge back in the tin
- Brush the sugar syrup onto both sponges
- Spread cherry jam onto one of the sponge in the tin
- Spread ¾ of the cream filling onto the cherry sponge evenly
- Top with the second sponge
- Chill in the fridge until needed
- Transfer the remaining cream into a piping bag fitted with a large star tip
- Chill in the fridge until needed
- Now, make the chocolate ganache
- Add chocolate into a medium bowl and set aside
- Add whipping cream into a saucepan
- Heat until boiling – medium-high heat
- Pour the hot cream onto the chocolate and let rest – 2 minutes
- Mix together until smooth
- Spread the chocolate ganache over the cake evenly
- Chill in the fridge – 1 hour
- Remove the cake from the tin
- Cut the cake into 5cm x 5cm portions
- Pipe rosettes of cream onto each cake
- Serve