This cake was a hit of the Polish People’s Republic. Now the improved recipe is even better

The ambassador’s cake consists of a sponge cake, two types of creams and fruit in jelly. You will need to prepare:

Sponge cake

• ½ teaspoon baking powder,
• 1 ½ tablespoons of dark cocoa,
• 3 tablespoons of cake flour,
• 4 eggs,
• 6 tablespoons of sugar,
• A pinch of salt.

“Base” cream

• 1 tablespoon of potato flour,
• 1 liter of milk,
• 1 cup of sugar,
• 2 vanilla puddings without sugar (80 grams of powder),
• 2 tablespoons of wheat cake poppies,
• 2 yolks,
• 3 tablespoons of vanilla sugar,
• 400 grams of butter (at room temperature).

Chocolate cream

• 100 grams of finely chopped dark chocolate,
• 3 tablespoons of dark cocoa.

Dried fruit

• 1 handful of raisins,
• 4 tablespoons of coconut flakes,
• A handful of almond flakes.

Additionally

• 1 can of peaches in the lagoon,
• 150 grams of biscuits,
• 2 peach or orange jellies,
• 800 ml of hot water.

Preparation of this provision may not be for difficult tasks, but it is certainly time -consuming. It is worth making sure to do them at least the day before than we want to give them to guests.

Also check:

Prepare a sponge cake first. Proteins beat stiffly With a pinch of salt. Pour sugar and mix at high speed until you get a glassy meringue. Add yolks and mix to combine the ingredients. At the end Pour sifted cocoa flour and baking powder. Mix the whole at medium speed, only to combine the ingredients. Heat the oven to 180 degrees Celsius. Put the baking tray with baking paper, pour the dough on it and Bake for 25 minutes. After this time, put the sponge cake to cool, and then break the baking paper from the cooled dough.

Also check:

The sponge cake cools down, so prepare the “base” cream. Mix 250 ml of milk with potato flour, pudding powder, wheat flour and yolks. Boil the remaining milk with sugar and vanilla sugar. Add the “pudding mixture” to boiling milk and mix until it thickens and looks like a pudding. Set the “base” cream to coolpreferably covering the pot with cling film. Put the butter in a room at room temperature and mix for white down. Add a spoonful of cooled pudding, stirring constantly. Divide the pudding mass into two equal parts.

Also check:

Until the first half of the pudding mass Pour cocoa and mix to combine the ingredients. Then Add chopped chocolate And mix with a spoon. Set aside the cream. To the second half Throw raisins, almond flakes and coconut flakes. Mix thoroughly with a spoon and set aside. Boil 800 ml of water, put jelly into the pot and mix thoroughly. Set aside to cool (but not to concentration). Drain the peaches from the pickle and cut into thin slices.

Also check:

Time to fold the dough. Place the sponge cake on the bottom of the sheet and Soak it. In the classic recipe it was alcohol, but you can use lemon juice diluted with water or … a pickle from peaches. For sponge cake Put chocolate cream And gently level the surface. Then Cover the cream with biscuits. Soak a layer of biscuits. Pour the delicacies on itlevel the surface, Put chopped peaches and pour the cooled but unstable jelly. Put in the fridge overnight. Enjoy your meal!