Torcik Wieluński- My Family Recipe For The Best Cake
Hi! I must admit that this recipe is very special one for me. You will not find this cake anywhere else- because it comes from my family home. Honestly it’s one of the best cake I’ve ever eaten and I decided to share this recipe with you.
Where is Wieluń?
Part of my family comes from small town in Poland – Wieluń. It’s not a very popular place but it has a very interesting history. Here, on September 1, 1939 the first bombs in Second World War felt on Wieluń’s hospital.
Nowadays you can find here a lot of beautiful historical monuments and, what is more, you can meet a lot of good people.
What’s so special about Wieluński Torcik?
While working on this recipe I’ve been thinking only about my family home. This cake was created by my mom and she bakes it for almost every family gathering. Every time I come to Wieluń and see my whole family (especially during this crazy Covid time) it’s very special moment. All our siblings live in different cities in Poland so when we finally see each other, we enjoy every hour. The Torcik Wieluński is something that can not be missing.
It’s time to explain what exactly is Torcik Wieluński. Simply there are three layers of sponge cake with delicious cream and homemade currant jam. Personally I think that the best part of this cake is chocolate icing. Slightly sour jam, sweet and delicate whipped cream and chocolate- it is perfect combination and I’m sure you will love it too. It may become yours new favorite birthday cake as it was for me when I was a child.
Check out recipes for my other cakes:
Pischinger cake | Blood orange Pavlova
Torcik Wieluński- My Family Recipe For The Best Cake
Torcik Wieluński – My Family Recipe For The Best Cake
Course: Recipe book, DessertDifficulty: Medium12
servings30
minutes50
minutes1
hour10
minutesTorcik Wieluński- Polish homemade sponge cake with currant jam.
Keep the screen of your device on
Ingredients
4 large eggs
1/3 cup of flour
1/2 cup of granulated sugar
1/2 cup of potato starch
2 table spoons of lukewarm water
500ml of double cream (36% fat)
200g of dark chocolate
Currant jam (it can be store bought or homemade)
Directions
- Separate the whites from the yolks. Place the whites into a bowl and beat on high speed using a hand mixer or a kitchen robot until fluffy (hard peaks). Keep mixing and gradually add the granulated sugar.
- Once the whites are ready, lower the speed and start adding the yolks one by one into the whites. Then set aside.
- Now gradually fold in the flour by hand. Note – you can also use a mixer but only on the very low speed.
- Prepare a round 26cm wide baking sheet and spray the inside with cooking oil. Also, you can lay down a sheet of baking paper on the bottom. Pour in the mixture and bake in a preheated oven on 180°C for about 30 minutes. Note – I recommend to check the sponge after this time with a wooden toothpick. Just prick the sponge in the middle. If the toothpick will come out clean the sponge is ready. If there will be some dough stuck on the toothpick, bake the sponge for another 5 to 10 minutes.
- Once the sponge is ready, prepare a cooling rack and release (yes release) the baking sheet on to the rack from around 25-30 cm high. Note – thanks to this step the middle of the cake will not fold in.
- Let the sponge cake cool and meanwhile prepare the whipped cream. Just pour 450ml of the double cream into a bowl and mix on a high speed until hard.
- Prepare a water bath and melt the dark chocolate. Then add the leftover 50ml of double cream and stir well until combined. Leave to cool completely.
- Assembly: cut the sponge cake into three thin parts. Spread the currant jam on the first part of the sponge. Then cover with a second sponge and spread the whipped cream on its top. Cover with the last sponge part and pour over with the cooled chocolate. Note – you can also beat the chocolate cream into a whipped ganache.
- Place in to a fridge for at least 30 minutes and then serve.
- You can keep the cake refrigerated up to 4-5 days, but I bet it will not last for so long.
- Enjoy 🙂
Notes
- Note – for folding the flour into the mixture you can also use a mixer but only on very low speed.
- Note – I recommend to check the sponge after 30 minutes with a wooden toothpick. Just prick the sponge in the middle. If the toothpick will come out clean the sponge is ready. If there will be some dough stuck on the toothpick, bake the sponge for another 5 to 10 minutes.
- Note – throwing the sponge cake on to the rack is optional. I do it more as a tradition than a regular step.
- Note – you can also beat the chocolate cream into a whipped ganache and spread on top of the cake.
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2 comments
Hi can I use corn starch instead of potato starch?
🙏🏻K
Hello Kathleen. I discovered that cornstarch can withstand long cooking times and thickens quickly, but high temperatures can cause clumping. Potato starch can handle high temperatures, but not for long. So in general you can swap the two you should be aware of the risks. Thank you, Jan