A luxurious cake in , which particularly conquered the palates of Warsaw residents, was wuzetka. It surprises not only with its amazing taste, but also with its interesting origin. We present the recipe for this iconic dessert, which can now be baked to your heart’s content.
The name of the WZ cake itself comes from the East-West Route connecting the banks of the Vistula River. It was built in the mid-20th century after war damage.
According to one theory at the turn of the 1940s and 1950s, the cake was baked by confectioners from the Food Crafts Guild. It won a baking competition intended to pay tribute to workers working on the WZ route. Some say that a confectionery shop was established near this route and was the first to sell the iconic wuzetki.
Yet another source states that the WZ cake was created from the abbreviation WZC, meaning baked goods with chocolate, or WZK, meaning baked goods with cream. It could also have come from WZC – Warszawskie Zakłady Ciastkarskie.
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Nowadays, we can buy wuzetka in every confectionery shop, but we can also easily prepare it at home. In this recipe, the sponge cake is filled with jam and cream, and the whole thing is covered with chocolate icing. We divided the ingredients into 3 parts.
Ingredients for the sponge cake:
- 320 g of flour;
- 250 ml of milk;
- 220 g sugar;
- 125 g of butter;
- 2 eggs;
- 3 tablespoons of blackcurrant jam;
- 2 tablespoons of cocoa;
- 3 teaspoons of baking powder.
Ingredients for the cream:
- 800 ml whipping cream 36%;
- 100 g of powdered sugar;
- 1 package of vanilla sugar;
- 3 teaspoons of gelatin dissolved in 1/3 cup of boiling water.
Ingredients for the topping:
- 200 g of dark chocolate;
- 200 ml of cream 30 percent
To make a wuzetka, first prepare the sponge cake: mix eggs with sugar and add milk and butter. Pour cocoa into the resulting mass and sift flour with baking powder. Mix everything thoroughly. Pour the dough into a baking tray lined with baking paper and bake in an oven preheated to 150 degrees for 40-45 minutes.
In the meantime, make the cream: Whip the well-chilled whipping cream with powdered sugar and vanilla sugar. A stiff mass must be formed. At the end of whipping, add gelatin. It’s a good idea to set aside one piping bag of filling to decorate the cake.
Cut the cooled sponge cake in half lengthwise. Spread the lower part with blackcurrant jam. We also spread the cream and cover the whole thing with the second layer.
Finally, prepare the topping: heat the cream and melt the dark chocolate in it. Pour it over the top of the cake and decorate it with the remaining cream. Cool the wuzetka in the refrigerator for at least 3 hours, preferably overnight.
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