Yes, she is as delicious as she is beautiful.
Wazatka cake/grape sparrow
In 1940, the Polish Wuzetka cake was served for the first time in cafes frequented by wealthy Poles who were hardly "touched" by the Second World War.
It probably got its name from the name of the track where the cafe where it was served for the first time was located, and was called wz for short.
For many years, the Vaztec was only served in cafes, but decades after the war, the cake became extremely popular even among households that recovered financially and could afford to purchase the finest ingredients and install the cake in their homes.
Grandma's Laika cake
Soft cloud cake with chocolate-coffee cream
While making the cake I recalled in my mind the many stories of my grandfather, a holocaust survivor born in Poland, and I thought to myself how lucky we are today.
How easily we can go to the neighborhood market, buy all the groceries, return home and bake a juicy, rich and indulgent cake, facing the rain beating on the window.
Layers and layers of delightful chocolate/grape sparrow
Ingredients for a 20x30 cm mold:
For the puff pastry:
480 grams (1/2 3 cups minus a tablespoon) of puff pastry
100 grams (3/4 cup) cocoa powder
250 (1/4 1 cups) grams of sugar
1/4 teaspoon of salt
130 ml (1/2 cup + tablespoon) oil
400 ml (about 2 cups) yogurt or plain
400 ml Ness Coffee (2 cups of boiling water mixed with 2 flat spoons of Ness Coffee + a tablespoon of sugar)
4 medium sized eggs
For the cream:
250 grams of cream cheese
500 ml (2 packages) sweet whipping cream
100 grams (cup minus 2 tablespoons) powdered sugar
80 grams (bag) vanilla pudding powder
For chocolate coating:
100 milk chocolate
100 grams of dark chocolate
100 ml (1/2 package) sweet cream
50 grams of butter
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Preparation:
1.
Preparing the dough: heat the oven to 180 degrees and in a large bowl mix the dry ingredients well - flour, cocoa, sugar and salt.
2.
In another medium bowl, whisk the eggs and oil.
Add the stock and continue to whip.
Finally, add the coffee liquid when it is completely cold.
3.
Pour the wet batter into the bowl with the dry ingredients and mix until a uniform and shiny mixture is obtained.
Make sure to mix well so that no lumps are left, but not too much, so that the cake does not come out too dense.
4.
Pour the batter into 2 disposable molds measuring 20x30 cm (about 920 grams in each mold) and bake for 20 minutes. It is recommended to change the molds halfway through the baking time (not before) to obtain a uniform result.
5.
After baking, cool completely for about an hour Then remove from the molds and place upside down on baking paper, with the bottoms facing up.
6.
In the meantime, prepare the cream: whisk together all the ingredients into a strong cream and place in the refrigerator to set for at least 15 minutes.
7.
Assembling the cake: Place one cake in a new, clean pan, pour Top it with the cream (leaving a little of it for decoration at the end), flatten it well into an even layer and place the second cake on top with the flat and straight part facing up. Pat it down lightly and put it in the refrigerator for at least 3 hours.
8.
Preparing the chocolate coating: In a small cauldron, put the All the ingredients and cook over low heat until they all melt and come together into a very smooth and shiny batter. Remove from the heat and continue stirring occasionally to gradually cool to body temperature (check with your finger).
9.
Pour the coating on the cake and move the pan from side to side so that the cake is covered evenly. Return to the refrigerator.
10.
Serving: Cut the cake into individual rectangles. Sprinkle a flower in the center of each rectangle, and serve alongside a hot drink.
tips:
* The cake should be prepared a day before serving, then it becomes even juicier and its taste improves.
* In the original cake, berry jam is spread on the bottom layer of dough before pouring the cream.
In my opinion, the cake is sweet and moist enough even without it, but for those who prefer to stick to the original, the combination of the jam will remind the taste of the black forest cake.
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