Wuzetka (W-Z Polish Chocolate Cream Cake)
User Reviews
5
15 reviews
Excellent
Wuzetka (W-Z Polish Chocolate Cream Cake)
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Wuzetka is a Polish chocolate cream cake with a light chocolate sponge base layered with fruit jams and a whipped cream filling stabilized with gelatin. The cake batter combines cocoa powder and flour with whipped egg whites and yolks to achieve a fluffy, airy texture. The jam layers add fruity sweetness and moisture, while the ganache topping offers a rich chocolate finish. The assembled cake is chilled to set, making it a moist and tender dessert with complementary flavors.
Description
The Wuzetka (W-Z Polish Chocolate Cream Cake) consists of a chocolate sponge made by folding in cocoa and flour into whipped egg whites and yolks, giving the cake a light and airy texture. The filling integrates whipped cream sweetened with confectioners' sugar and stabilized with gelatin to maintain structure, combined with a mix of plum, cherry, and forest fruit jams that provide bursts of tart and sweet flavors throughout. A chocolate ganache made from dark chocolate, butter, and cream tops the cake, lending a glossy, rich finish. The cake layers are carefully leveled and stacked to balance the texture between the soft sponge and creamy, fruity filling. Garnishes like maraschino cherries may complement the presentation. Chilling the cake before serving allows the filling to set firmly and flavors to meld.
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Ingredients
Cake:
- 100 grams all-purpose flour ¾ cup plus 1 tablespoon
- 65 grams unsweetened cocoa powder ¾ cup plus 1 ½ tablespoons
- 7 egg separated, at room temperature, large
- 200 grams granulated sugar 1 cup
Filling:
- 4 teaspoons powdered gelatin unflavored
- 5 tablespoons water
- 4 cups minus 2 tablespoons heavy cream (the 2 tablespoons reserved will be used in the ganache topping)
- 30 grams confectioners' sugar ¼ cup
- ¼ cup rum optional, or black tea
- 225 grams plum jam 8 ounces / ¾ cup
- 225 grams cherry jam
- 225 grams forest fruit jam
Ganache and Garnish:
- 2 tablespoons butter unsalted
- 2 tablespoons heavy cream
- 100 grams semisweet dark chocolate finely chopped, or bittersweet; 3 ½ ounces
- maraschino cherries for garnish (optional, or glacé cherries
Instructions
- Preheat the oven to 350°F (180°C) with the rack in the center of the oven. Line a 9-by-13-inch baking pan with parchment paper with paper sticking up the sides to make it easier to remove after baking.
- Sift together the flour and cocoa powder in a bowl and set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites to medium-stiff peaks (on speed 8 on a Kitchenaid stand mixer, about 2 to 3 minutes) and then gradually start beating in the sugar a little at a time (lower speed to 6 while adding sugar). Continue beating the mixture to stiff and shiny peaks (another few minutes at speed 8). With the mixer still running, beat in the egg yolks one at a time (lower back to speed 6) until thick and fluffy.
- Add the flour and cocoa mixture in a few additions with the mixer at low speed, just mixing enough until combined. Use a rubber spatula to give the mixture a final stir so there aren’t any streaks left.
- Transfer the batter to the prepared baking pan and smooth out the top. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool the cake for about 15 minutes in the pan and then carefully use the parchment paper overhang to remove the cake from the pan and let it cool completely on a large cutting board.
- When the cake is completely cool, carefully peel off the parchment paper from the bottom (place a tray or another board over the top, then flip the whole thing over, peel off the paper and then flip the cake back onto a large cutting board or work surface). Then divide it into 2 layers by cutting it horizontally.
- To make the filling, combine the powdered gelatin and water in a microwave safe bowl and set aside for 5 minutes. Heat in the microwave for 30 seconds, or until the gelatin has dissolved. Set aside to cool just to room temperature. It should still remain in a liquid state.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken (for about 5 minutes, at first on speed 6 so it doesn’t splatter, then raise to speed 8 once it starts to thicken), and then add the powdered sugar a little at a time and continue to beat until stiff peaks form (another 4 to 5 minutes or so). Add the dissolved gelatin mixture and beat to combine.
- Set the top layer of the cake aside. On the cut side of the bottom layer, sprinkle or lightly brush with the rum, if using, then spread the jam from end to end.
- Reserve enough of the whipped cream to decorate the top of the cake, about 1 cup. Then spread the remaining whipped cream evenly over the top of the jam covered cake half. Finally, place the top cake layer over the top of the whipped cream.
- For the ganache, heat the butter and heavy cream together until they are almost to a simmer. Remove from the heat, pour over the bowl of chopped chocolate and let it sit for a few minutes. Then slowly mix together until smooth (if it doesn’t melt all the chocolate, you can pop the mixture–in a microwave safe bowl–into the microwave for a few seconds at a time until it completely melts). Pour/spread it over the top of your assembled cake.
- Allow the ganache to set (you can refrigerate the cake at this point if you’d like), then cut the cake into 12 squares (cut 4 rows on the long side and 3 rows on the short side). Pipe a little of the reserved whipped cream on top of each square for garnish, and, if desired, top each whipped cream rosette with a cherry.
- Wuzetka can be refrigerated in an airtight container for about 4 to 5 days.
Notes
- Separate eggs cold for easier handling but beat whites at room temperature for better volume.
- Use a serrated knife or cake leveler and toothpicks to cut the cake evenly into layers.
- Forest fruit jam used here contains a medley of berries like strawberries, cherries, red currants, and raspberries.
Nutrition Information
Show Details
Serving
1square
Calories
289kcal
(14%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
113mg
(38%)
Sodium
43mg
(2%)
Potassium
143mg
(3%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 43mg | 2% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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