Polish Wuzetka Cake – (WZ) Chocolate Cake

How to Perfect Your Polish Wuzetka Cake (WZ)

Creating the perfect Polish Chocolate Cake, or Wuzetka, requires attention to detail and a few helpful tips to ensure each layer is just right. Here are some additional pointers to help you achieve the best results:

1. Choosing the Right Ingredients: Quality ingredients make a big difference. Use fresh eggs, high-quality cocoa powder, and real dark chocolate for the glaze. This will enhance the overall flavor and texture of your cake.
2. Beating Egg Whites: When beating the egg whites for the sponge cake, make sure your bowl and beaters are completely clean and free of any grease. Any fat can prevent the egg whites from reaching their full volume.
3. Chilling the Cake: After assembling the cake, let it chill in the refrigerator for at least a few hours or overnight. This allows the flavors to meld together and makes it easier to slice.
4. Serving Tips: Use a sharp knife to cut the cake into clean slices. Wipe the knife with a damp cloth between cuts to keep the edges neat. Serve the cake chilled to enjoy its full, rich flavors.
5. Decorating Ideas: For an elegant touch, top each slice with a fresh berry or a mint leaf along with the whipped cream dollop. You can also dust the cake lightly with cocoa powder or grated chocolate for extra flair.

How to store Wuzetka cake?

The best way to store WZ cake is in a plastic air tight container in a fridge. You can storage it up to 6 days inside of the fridge. You can also freeze this chocolate cake, by wrapping it tightly in plastic film, and than placing it into a ziplock. Place it in your freezer and store up to 4 months. To defrost, simply take it out of the freezer and let it get to room temperature slowly.

Even though You can freeze Wuzetka, I highly recommend eating it while still fresh. This way the whipped cream will keep its delicate tase and the texture.

Useful Tips for Making Wuzetka

1. Properly Beat Egg Whites: Ensure that your egg whites are beaten to stiff peaks before adding sugar. This will help create a light and airy sponge cake.
2. Gradually Add Ingredients: When adding flour and cocoa powder to the egg mixture, do it in batches and fold gently to maintain the airiness of the batter.
3. Keep Cream Cold: For the best results with whipped cream, keep the cream and your mixing bowl very cold before whipping.
4. Assemble with Care: Spread the layers evenly and soak the sponge cake layers well to enhance the cake’s flavor and moisture.

Polish Wuzetka Cake

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• Author: Laura
• Total Time: 1 hour
• Yield: 12 Portions 1x

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Description

This traditional Polish Wuzetka Cake, or WZ chocolate cake with whipped cream, is a delicious dessert perfect for any occasion. Learn how to make this classic Polish cake with our easy-to-follow recipe.

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Ingredients

Units USM Scale 1x2x3x

For the Sponge Cake

• 7 large Eggs (room temperature)
• 2/3 cup All-purpose flour
• 2/3 cup Cocoa powder
• 1 cup Granulated white sugar

For the Whipped Cream

• 4 cup Heavy whipping cream (36%) (cold)
• 1/3 cup Powdered sugar
• 2 packets Whipped cream stabilizer (Śmietan-fix)

For soaking

• 1 cup Plum jam (or mixed fruit marmalade)
• Black tea mixed with lime juice (or Malibu)

Chocolate glaze

• 3/4 cup Heavy cream (30%)
• 200 gram Dark chocolate (broken into pieces)

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Instructions

1. Beat the Egg Whites: Beat the egg whites to stiff peaks, then gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is thick and glossy.
2. Add Yolks and Dry Ingredients: Add the egg yolks one at a time, beating well after each addition. Sift together the cocoa powder and flour, then fold into the egg mixture in three parts.
3. Bake the Cake: Pour the batter into a 25 x 37 cm baking pan lined with parchment paper. Bake in a preheated oven at 340°F (170°C) for about 30 minutes. Let cool, then slice into two layers. Soak the bottom layer with about 8 tablespoons of the soaking mixture and spread the plum jam on top.
4. Whip the Cream: Beat the very cold heavy cream with powdered sugar until stiff peaks form. Add the whipped cream stabilizer towards the end of whipping. Spread over the jam layer, reserving about 3/4 cup for decoration. Place the second sponge layer on top and soak with the remaining mixture.
5. Prepare the Glaze: Heat the heavy cream in a saucepan until just boiling, then remove from heat and add the chocolate pieces. Stir until the chocolate is fully melted and the mixture is smooth.
6. Glaze the Cake: Pour the glaze over the top layer of the cake, spreading it evenly. Let the glaze set.
7. Decorate: Cut the cake into portions and decorate each piece with a dollop of the reserved whipped cream using a piping bag or syringe.

Notes

Temperature Matters: Ensure your eggs are at room temperature before you start. This helps in achieving a better volume when beating the eggs. For the whipped cream, make sure it’s very cold, as this helps it whip up more easily and maintain its structure.

Folding Ingredients: When incorporating the dry ingredients into the egg mixture, use a gentle folding motion to maintain the airiness of the batter. Overmixing can deflate the batter and result in a denser cake.

Layering and Soaking: Soak the sponge layers evenly with your soaking mixture. This step is crucial as it adds moisture and enhances the flavor of the cake. Be generous but avoid making the layers too soggy.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: Polish

Nutrition

• Calories: 495

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