When it comes to Polish desserts the most popular ones are Karpatka and Kremowka.
On the other hand, there is one more that should definitely be mentioned here. The dessert I am talking about is WZ, or in other words Wuzetka. The cake is really delicious, easy to make and all the family members will love it. Even kids 🙂
What is Wuzetka anyway?
Wuzetka is a simple cake made from 2 layers of chocolate sponges and a fluffy whipped cream between them.
The chocolate layers are made from flour, eggs, sugar, and cocoa. The whipped cream between the layers is made from double cream, powdered sugar, and gelatine. Thanks, to the gelatine the cream holds its shape and does not melt so quickly.
Once the chocolate sponge layers and the whipped cream are assembled, the top of the cake is soaked in either alcohol or black tea and then covered with a thin layer of jam or marmalade.
The top of the cake is covered with chocolate frosting and a whipped cream swirl is usually added on top of it. Sometimes you can find Wuzetka with the letters WZ on top.
Where does Wuzetka come from?
The history of Wuzetka started probably after the Second World War in Warsaw. One of the theories says that the name Wuzetka comes from the abbreviation WZC of the Warsaw Confectionery Plants (Warszawskie Zakłady Cukiernicze).
Another theory says that the name comes from the W-Z route in Warsaw. The W-Z stands for Wschód-Zachód which means East-West in English.
How to make Wuzetka?
WUZETKA (WZ), a traditional Polish dessert.Course: Recipe bookCuisine: PolishDifficulty: Easy
Wuzetka, is a traditional Polish dessert.
2/3 cup of good-quality cocoa powder
2/3 cup of wheat flour
1 cup of caster sugar
1 L of cold double cream (I recommend the one with 36% fat)
1/3 cup of powdered sugar
20g of gelatine powder (you can also use a gelatine mixture for whipped cream)
250g of plum jam or fruit marmalade
*Optionally: Black tea or some alcohol for soaking
200ml of 30% double cream
200g of dark chocolate
- Separate the egg whites from the yolks. Beat the whites using a kitchen robot or mixer. Once the whites start to thicken, gradually add the caster sugar. The best is to add one teaspoon of sugar and then mix for around 30 seconds and repeat.
- Continue mixing and gradually add the yolks one by one. Mix for 3 more minutes until the mixture is really fluffy.
- Mix the cocoa powder with flour and add to the mixture through a sieve. Mix on low speed until well combined.
- Prepare a baking tray 25 x 37 cm and lay a baking sheet on top. Transfer the mixture to the tray.
- Bake in a preheated oven at 170°C for about 30 minutes. Once baked let it cool completely and cut it into 2 equal parts. Soak the top layer with black tea or alcohol and then spread a thin layer of plum jar or marmalade on top.
- Pour the cold 36% double cream into a mixer and beat until hard. At the end add the gelatine or the gelatine mixture and mix for 1 more minute. Spread the whipped cream on top of the not soaked chocolate layer and place the soaked one on top of it.
- Heat the 30% double cream in a smaller pot over low heat and add the dark chocolate to it. Mix until you get a nice and smooth chocolate cream. Let it cool a bit and then spread it over the top of the cake.
- Let the cake and the chocolate frosting on top cool down completely, then transfer to the fridge.
- The cake will last in the fridge for up to 7 days. If you will not eat it sooner of course 🙂