Cocoa cake with cream vany66, December 2, 2023 Facebook Pinterest Shares Wuzetka is an iconic, delicious and extremely unique cake consisting of rich chocolate sponge cake and delicate whipped cream. Check out my best recipe, the most tested and recommended. Preparation time: 3 hoursCake baking time: 30 minutes< a i= 4>Dough cooling time: 6 hours Number of servings: 24 x 35 cm baking tin – 2500 g dough in 100 g mass 300Caloric value kcal: Ingredients for chocolate cake [ more ] 6 large eggs: up to 390g total beaten 200 g fine sugar – approximately 4/5 cup 130g wheat cake flour – about 4/5 cup 70 g cocoa – about 4 heaped tablespoons 50 ml cold water – 1/5 cup Ingredients to soak the cake 250 ml of brewed black tea – 1 cup 3 tablespoons Malibu liqueur or pineapple juice Ingredients for whipped cream 1000 ml whipping cream 36% – 2 boxes of 500 g 80 g icing sugar – approximately half a glass 2 heaped tablespoons of glucose or 2 envelopes of fixing creams Ingredients for chocolate glaze 150 g dark or bitter chocolate 60% 150 g of 30% whipping cream – approximately half a glass the other ingredients 250g blackcurrant jam (less than a jar) cake of wuzetka Step 1: Mix flour and cocoa We start by baking the cake. Place the dry ingredients in a bowl: 130 grams of wheat pastry flour and 70 grams of classic cocoa. Mix the flour and cocoa very well, for example with a kitchen whisk, or sift everything into another bowl. Step 2: Incorporate the egg whites We separate the whites from the yolks very carefully. Put the yellow one in a separate bowl and pour the whites (without the slightest fragment of yolk) into a clean glass or metal bowl. Add a pinch of salt (not necessary) and start beating the egg whites. Beat the egg whites with a mixer, starting with the lowest speed and increasing it little by little. Beat the egg whites for no more than 2 minutes to prevent air bubbles from bursting. Stiff egg white ready to add sugar looks like bath foam. Step 3: Add sugar little by little Start adding fine sugar (200 grams in total). After each tablespoon, mix the egg whites at maximum speed until the sugar combines with the foam and dissolves completely. After adding a spoon, mix everything for about a minute. The entire process of adding sugar may take several minutes (depending on the power of the mixer). At the end of mixing, a soft, thick and very shiny egg white mass should form. Step 4: Add the egg yolks Now you can start preheating the oven. Set 170 degrees with top/bottom bake option. Step 5: Add water Mix the yolks with the “meringue”. at the lowest speed of the mixer (5 seconds is enough), and then also pour 50 ml of water (not ice cold, but not warm either). Immediately mix everything slowly and gently, but using a spatula. Tip: Normal water can be replaced with the same amount of carbonated water. Step 6: Add flour and cocoa Pour or sift the flour and cocoa mixture into a bowl. Mix everything very gently and slowly with a spatula until you obtain a uniform dough. Step 7: Pour the dough into the mold Line the bottom of a 24 x 35 cm (internal dimensions) baking pan with baking paper. There is no need to grease the sides or line them with strips of parchment. Pour all the cake batter into the mold. Place the mold approximately on the middle shelf in an oven preheated to 170 degrees (top/bottom baking). Bake the cake for about 30 minutes or a little longer, until the stick is dry, checking the cake in the middle. Tip: It is best to place the mold with the dough on a thin preheated baking tray or on an oven rack. Step 8: Prepare the soak While we bake the cake, I recommend preparing the soaking of the cake. Brew a cup (250 ml) of your favorite black tea and let it cool. When slightly warm, pour in another 3 tablespoons of Malibu or pineapple juice. Tip: You can also soak the cake with rooibos and cherry juice. Coffee beans like Inka or even plain water with lemon will also work. Step 9: Take out the baked cake So after about 30 minutes of baking, check if the cake is cooked. Carefully open the oven door and insert a wooden skewer into the cake. If the stick is dry after removing it, it means that the cake is already baked. It is important not to bake the cake unnecessarily longer than necessary. If the cake is baked too long, it will dry out. The cake can be removed from the oven immediately after baking. Step 10: Remove the cake from the baking tray After cooling slightly, carefully cut the cake along the inside edges so that it can be easily removed from the baking tray. Remove the sides and slide the dough along with the baking paper onto a board. Carefully turn them over (put a new sheet of baking paper on the board) and remove the baking paper on which the cake was baked. Wash the entire form after baking and dry it. Step 11: Cut the cake into two layers Cut the cake into two parts (crosswise), in two layers. Carefully set the top aside (for example, on a large board or a stiff mat) and move the bottom (bottom) along with the sheet of paper it is placed on onto a dry baking sheet. Reposition and secure the sides, this time lining them with top strips of baking paper or aluminum foil for edges. Step 12: Soak the base and cover with jam Soak the bottom evenly with half of the previously prepared and cooled soak. Next, spread about 250 grams of blackcurrant jam. You can also use plum jam or another sour jam. You can leave the mold aside or place it in the refrigerator. Step 13: Add sugar to the cream Add 80 grams of powdered sugar to 1000 ml (a whole liter) of very cold 36% whipping cream (2 boxes of 500 grams each).Advice< a i=2 >: The cream must be frozen. I recommend placing the container with the cream in the freezer 30-60 minutes before mixing. The colder (even slightly icy) the cream is, the faster and better it will whip. Step 14: Whip the cream until firm Immediately start whipping the cream and sugar with a mixer. Start with low speed so as not to splash all over the kitchen, and after a while increase the speed to maximum. Whip the cream until it begins to harden. This may take several minutes. Be careful not to over-beat as the cream will begin to bubble and separate into the buttermilk and butter. The speed with which perfectly whipped cream is achieved depends on the fat content of the cream, its degree of cooling and the power of the mixer. At the end of whipping the cream with icing sugar, add two additional sachets of fixed cream or two heaped tablespoons of glucose, which can be purchased, for example, at a pharmacy. Step 15: Pour the cream over the cake Spread most of the whipped cream over the jam-covered base. Level the air. Place about 1/4 of the cream into a piping bag fitted with your favorite tip or into a disposable bag with the tip still uncut. Roll up from above and place in the refrigerator. You can decorate Wuzetka with this cream after spreading the glaze. Step 16: Align the top table Place the second cake layer that you set aside earlier on top of the whipped cream layer. Gently press it into the whipped cream and then steep it (with the other half of the glass with tea and Malibu). Place the form with the dough in the refrigerator. Step 17: Prepare the glaze Start heating 150 grams of whipping cream in a pot at 30% at low power. When the cream is hot but has not yet started to boil, add 150 grams of broken or chopped dark or bitter chocolate. Immediately remove the pot from the heat and stir the mixture patiently. At first it will seem that the cream has curdled or the chocolate does not want to combine with it. However, over time, the frosting will become increasingly smooth and velvety. This may take a few minutes. If the chocolate melts too slowly, place the pot back on the heat to low. You just need to heat everything so that the glaze is uniform. You continue stirring it with a wooden spoon. Step 18: Put the icing on the cake Take the dough out of the refrigerator. Pour the still hot straw into the molds. Use a flat spatula to spread the frosting over the entire surface and then place the mold back in the refrigerator. After about 30-40 minutes, the frosting will harden enough to decorate with whipped cream. Step 19: Decorate the cake As soon as the frosting hardens, you can use the reserved whipped cream. Cut the tip of the bag and squeeze out the “droplets.” on the dough to mark portions of dough. Place the form with the dough in the refrigerator for at least 5 hours or even overnight. After this time, you can cut and serve the Wuzetka cake. Tip: The whipped cream decorations can also be placed much later, for example after cutting each piece of cake. Wuzetka cake should be kept in the refrigerator, covered. It will stay fresh for at least 6 days. Wuzetka (in my opinion) tastes best 2 or 3 days after it is made. Therefore, it is a great cake for Christmas and parties. They can be successfully baked much earlier. Enjoy your meal. Post Views: 880 Recipes