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Wuzetka
Wuzetka: Warsaw chocolate sponge filled with whipped cream and plum jam under a chocolate glaze
PolishWarsaw's own cake took its name from the W-Z route, the east–west road rebuilt through the ruined city in 1949, and the cake shop beside it that sold the first slices. It is still the cream cake of the capital's patisseries: two dark cocoa sponges, a tart layer of plum jam, a thick band of whipped cream and a shiny chocolate glaze, topped with a swirl of cream. A common mistake is assembling while the sponge is warm, so the cream slumps and slides. Chef's tip: brush the sponge with a little cooled tea before adding the jam so the slices stay moist.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the sponge
- 5 eggsat room temperature
- 5 ½ oz sugar
- 3 ⅞ oz plain flour
- 1 oz cocoa powder
- 1 tsp baking powder
- ¼ cup strong black teacooled
For the filling
- 5 ½ oz plum jamtart, not too sweet
- 2 cups double creamwell chilled
- 3 tbsp icing sugar
- 3 ½ oz mascarponechilled, to firm the cream
For the glaze
- 3 ½ oz dark chocolatechopped
- ¼ cup double cream
To decorate
- 12 fresh cherries (optional)
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan) and line a 20 × 30 cm tin. Whisk 5 eggs and 5 ½ oz sugar with an electric mixer for 8 minutes, until pale, tripled and thick enough to leave a trail.
10 minStep 2: Sift 3 ⅞ oz plain flour, 1 oz cocoa powder and 1 tsp baking powder over and fold in gently with a spatula until no streaks remain.
3 minStep 3: Pour into the tin and bake for 25–28 minutes, until risen and springy and a skewer comes out clean. Cool completely in the tin, then turn out and slice horizontally into two thin layers.
30 minStep 4: Set the bottom layer back in the lined tin, brush with half the 2 ½ tbsp strong black tea and spread with 5 ½ oz plum jam.
3 minStep 5: Whip 2 cups double cream, 3 tbsp icing sugar and 3 ½ oz mascarpone to firm peaks. Spread three quarters of it over the jam, put the second sponge on top and brush it with the rest of the 2 ½ tbsp strong black tea. Keep the remaining cream in the fridge.
8 minStep 6: Heat ¼ cup double cream until steaming, pour it over 3 ½ oz dark chocolate, wait 2 minutes, then stir until glossy. Cool for 5 minutes and spread over the top sponge.
8 minStep 7: Chill for at least 2 hours, until the glaze is set. Cut into squares and finish each with a rosette of the saved cream, topped with one of the 12 fresh cherries if you like.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 25 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does wuzetka take?
- About 80 minutes in total: 50 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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