Ciasto Wuzetka Recipe: A Polish Classic

3 tbsp powdered sugar (for dusting)
½ cup chocolate ganache (optional, for drizzling)
Directions:

Preheat the oven: Preheat your oven to 180°C (350°F) and grease and line a rectangular baking pan (about 20×30 cm) with parchment paper.

Prepare the Sponge Cake: In a bowl, whisk the eggs with the sugar until fluffy and pale. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture until well combined. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely.

Prepare the Cream Filling: While the cake cools, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cake: Slice the cooled cake into two equal layers. Spread a thin layer of fruit jam over the bottom layer (optional), then generously spread the whipped cream on top. Place the second layer of cake over the cream.

Decorate: Dust the top of the cake with powdered sugar and drizzle with chocolate ganache if desired. For an extra touch, you can add a few dollops of whipped cream or a few raspberries.

Chill: Refrigerate the cake for at least an hour to set the cream before serving.

Serving and Storage Tips:

Serve Ciasto Wuzetka chilled, as the whipped cream filling holds better when cold.
It’s best enjoyed within 2-3 days of preparation, as the sponge cake can become soggy over time.
Store the cake in an airtight container in the refrigerator to keep it fresh.
Variations:

Fruit Filling: While traditional Wuzetka uses fruit preserves like raspberry or strawberry jam, you can experiment with other fruit fillings like apricot or blueberry.
Chocolate Variations: For a more intense chocolate flavor, add a few tablespoons of melted dark chocolate to the cake batter or mix it into the cream filling.
Nutty Addition: Add finely chopped nuts, such as hazelnuts or almonds, to the whipped cream for a crunchy texture and added flavor.
FAQs:

Can I use store-bought whipped cream? While homemade whipped cream gives the best texture and flavor, you can use store-bought whipped cream in a pinch. Just make sure to use a thick variety for the best results.

Can I freeze Ciasto Wuzetka? It’s not recommended to freeze the cake with the whipped cream filling, as it may affect the texture. However, you can freeze the sponge cake layers before assembling the cake. Simply wrap them well in plastic wrap and freeze for up to 1 month.

What can I substitute for cocoa powder? If you don’t have cocoa powder, you can substitute it with an equal amount of melted dark chocolate. However, be aware that this might change the texture slightly.

How can I make the cake gluten-free? You can replace the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well in baking for the best results