Wuzetka (aka W-Z cake) is a classic Polish cake featuring light and fluffy layers of chocolate sponge cake sandwiched around a thick filling of whipped cream. A hidden layer of sweet jam takes this simple cream cake to another level. Finished with shiny ganache, a rosette of whipped cream, and a juicy cherry, this humble cake is anything but ordinary.
100grams(¾ cup plus 1 tablespoon) all-purpose flour
65grams(¾ cup plus 1 ½ tablespoons) unsweetened cocoa powder
7large eggsseparated, at room temperature
200grams(1 cup) granulated sugar
Filling:
4teaspoonsunflavored powdered gelatin
5tablespoonswater
4cups minus 2 tablespoonsheavy cream(the 2 tablespoons reserved will be used in the ganache topping)
30grams(¼ cup) confectioners’ (powdered) sugar
¼cuprum or black tea(optional)
225grams(8 ounces / ¾ cup) plum, cherry, or forest fruit jam
Ganache and Garnish:
2tablespoonsunsalted butter
2tablespoonsheavy cream
100grams(3 ½ ounces) semisweet or bittersweet dark chocolatefinely chopped
Maraschino or glacé cherriesfor garnish (optional)
Instructions
Preheat the oven to 350°F (180°C) with the rack in the center of the oven. Line a 9-by-13-inch baking pan with parchment paper with paper sticking up the sides to make it easier to remove after baking.
Sift together the flour and cocoa powder in a bowl and set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites to medium-stiff peaks (on speed 8 on a Kitchenaid stand mixer, about 2 to 3 minutes) and then gradually start beating in the sugar a little at a time (lower speed to 6 while adding sugar). Continue beating the mixture to stiff and shiny peaks (another few minutes at speed 8). With the mixer still running, beat in the egg yolks one at a time (lower back to speed 6) until thick and fluffy.
Add the flour and cocoa mixture in a few additions with the mixer at low speed, just mixing enough until combined. Use a rubber spatula to give the mixture a final stir so there aren’t any streaks left.
Transfer the batter to the prepared baking pan and smooth out the top. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool the cake for about 15 minutes in the pan and then carefully use the parchment paper overhang to remove the cake from the pan and let it cool completely on a large cutting board.
When the cake is completely cool, carefully peel off the parchment paper from the bottom (place a tray or another board over the top, then flip the whole thing over, peel off the paper and then flip the cake back onto a large cutting board or work surface). Then divide it into 2 layers by cutting it horizontally.
To make the filling, combine the powdered gelatin and water in a microwave safe bowl and set aside for 5 minutes. Heat in the microwave for 30 seconds, or until the gelatin has dissolved. Set aside to cool just to room temperature. It should still remain in a liquid state.
In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken (for about 5 minutes, at first on speed 6 so it doesn’t splatter, then raise to speed 8 once it starts to thicken), and then add the powdered sugar a little at a time and continue to beat until stiff peaks form (another 4 to 5 minutes or so). Add the dissolved gelatin mixture and beat to combine.
Set the top layer of the cake aside. On the cut side of the bottom layer, sprinkle or lightly brush with the rum, if using, then spread the jam from end to end.
Reserve enough of the whipped cream to decorate the top of the cake, about 1 cup. Then spread the remaining whipped cream evenly over the top of the jam covered cake half. Finally, place the top cake layer over the top of the whipped cream.
For the ganache, heat the butter and heavy cream together until they are almost to a simmer. Remove from the heat, pour over the bowl of chopped chocolate and let it sit for a few minutes. Then slowly mix together until smooth (if it doesn’t melt all the chocolate, you can pop the mixture–in a microwave safe bowl–into the microwave for a few seconds at a time until it completely melts). Pour/spread it over the top of your assembled cake.
Allow the ganache to set (you can refrigerate the cake at this point if you’d like), then cut the cake into 12 squares (cut 4 rows on the long side and 3 rows on the short side). Pipe a little of the reserved whipped cream on top of each square for garnish, and, if desired, top each whipped cream rosette with a cherry.
Wuzetka can be refrigerated in an airtight container for about 4 to 5 days.
Notes
Cold eggs are easier to separate, but room temperature egg whites whip up faster and fluffier. Separate your eggs while they are cold but let them hang out a bit at room temperature before you start beating them.
For me, the jam is the dark horse in this cake. You can use plum, cherry, or forest fruit jam. Forest fruit jam is sometimes also called four fruit or forest berries, and usually contains a mixture of berries. The one I use here contains strawberries, cherries, red currants, and raspberries.
Dividing a wuzetka cake into layers can be a bit challenging. I used a serrated bread knife here and some toothpicks inserted halfway up the side of the cake to try and keep my cut level. If you split a lot of cakes, you can also invest in a cake leveler for the most perfect results.