Warsaw cake "Wuzetka" - Wuzet
10 servings
90 minutes
Dessert of national scale
1
Soak gelatin (15 g) in water (50 g) to swell.
- Gelatin: 15 g
- Water: 150 ml
2
Preheat the oven
3
Biscuit: beat 5 eggs with 100 g of sugar, add vanilla to taste and mix in 80 g of flour and 50 g of cocoa. Line a baking tray with greased paper, pour in the batter, and bake until done.
- Chicken egg: 5 piece
- Sugar: 20 g
- Vanillin: to taste
- Wheat flour: 90 g
- Cocoa powder: 50 g
4
Dissolve the swollen gelatin in water completely using a water bath.
- Gelatin: 15 g
5
Filling: whip cold cream (500 g) for 3 minutes until frothy, add powdered sugar (100 g), vanilla to taste, and while continuing to whip, pour in dissolved gelatin.
- Cream 30% fat: 500 g
- Icing sugar: 100 g
- Vanillin: to taste
- Gelatin: 15 g
6
Soak: mix water (150 g) with sugar (20 g) and calvados (50 g)
- Water: 150 ml
- Sugar: 20 g
- Calvados: 50 ml
7
Cool the baked sponge and cut it.
8
Cake: each layer of sponge is first evenly soaked, then whipped cream is spread on it. The number of sponge layers is 2-3. The thickness of the whipped cream layer should not exceed the thickness of the sponge. The top layer of sponge is coated with currant jam after soaking. Use a spatula to remove excess cream from the edges of the cake. Sprinkle the top of the cake with grated chocolate.
- Currant jam: 50 g
- 70% dark chocolate: 50 g
9
The cake is decorated with whipped cream rosettes.
- Cream 30% fat: 500 g