WZ cake or wuzetka is a very popular Polish dessert containing a high value of light cream, cocoa sponge cake, chocolate glaze and a top decorated with whipped cream and chocolate. I loved this cake right away and I am sure that every lover of whipped cream and chocolate will love this dessert 🙂

Sponge Cake:

7 eggs, in room temperature
65 g of cocoa powder
65 g of flour
1 cup of granulated sugar

Procedure:

Beat the egg whites until stiff, gradually add a spoonful of sugar whisking all the time. Beat for about 3 minutes or until the egg whites are thickens and shiny. Keep whipping, add one yolk at a time. Beat for about 3 minutes or until the mass is very fluffy. Combine cocoa and flour and sift into a clean bowl. Add them into the whipped mass, preferably in 4 batches, stirring the mass gently or slowly mixing at minimum speed each time until well combined.
Place into a 25 x 37 cm baking tray lined with parchment paper and put in an oven preheated to 170°C. Bake for 30 minutes. Allow to cool and cut into 2 plates.

Whipped Cream:

1l of 36% cream, very cold
⅓ cup powdered sugar
2 fix creams
raspberry jam

Procedure:

Whip cream with powdered sugar until stiff (adjust sweetness desired), at the end add fix creams. Spread 6-8 tablespoons of raspberry jam on the first layer. Add the whipped cream leaving about 3/4 cup for decoration. Cover with the second layer of the cake.

Chocolate Glaze:

200 ml cream 30%
200 g of semi-sweet dark chocolate, cubed

Procedure:

Boil the cream in a saucepan, remove from the heat and add the chocolate. Stir vigorously until the chocolate is melted and a smooth and uniform mass is obtained. Put the chocolate mixture on the top cake. Cut the dough into portions. Top with whipped cream and shredded chocolate.

Enjoy!

cacao, cake, chocolate, creamy, egg, flour, raspberry jam, sugar, sweet cream, sweets, whipped cream

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