Milky Sandwich Cake

Chocolate sponge cake with milky filling. In Poland known as Wuzetka. Delicate and delicious! Making every occasion special!

preparation: 2 hour(s)

making: 30 minutes

total: 2 hour(s) 30 minutes

servings: 12 pieces

nutrition: 168 calories per serving

cuisine: Polish

Ingredients #

Base #

  • 4 eggs 
  • ¾ cup of sugar 
  • ¼ cup of potato starch alternative
  • ¾ cup of self-raising flour how to?
  • 2 tbsp of cacao powder
  • 1 tsp of baking powder 
  • pinch of salt 

Filling #

  • 500ml double cream what is?
  • 2 tbsp of icing sugar how to?
  • 400ml of prune jam (can be substituted with any other jam)

Topping #

  • 2 tbsp of cacao powder
  • 2 tbsp of sugar
  • 1 tbsp of butter
  • ¼ cup of milk 

Method #

Base #

Heat an oven to 180C with a fan.

Line the round cake tin (with a diameter of 25cm) with baking parchment. 

Separate the whites from the yolks into two bowls. 

Place the whites into the mixing bowl. 

Add a pinch of salt and beat to a stiff foam using a hand mixer at high speed.

Add gradually sugar, spoon by spoon, and whisk until dissolved.

Add yolks, one at a time, still mixing until combined. The mixture should be light and fluffy at this stage.

Sift the flour, cacao powder and baking powder and add to the egg mixture. Fold with the spatula. 

Do not use a whisk at this time.

Gently transfer the dough onto the tin and even out. 

Bake for 25 to 30 minutes. 

Take the hot base out of the oven. Carefully drop the base in the tin on the floor from a height of around 30 cm and cool down at room temperature. This allows to settle and levelling of the base. Once cooled down, cut into 2 tops.

Spread the jam from the inside of both parts.

Filling #

Pour the double cream into the mixing bowl and whisk using a mixer at high speed. Gradually add sugar.

It will take a few minutes until the filling is done. Do not overmix. The cream must be fluffy not too stiff.

Prepare the same round cake tin you used to bake the base and place the first top inside (side with a jam upwards). 

Spread the cream over the base and cover the other base (side with jam downwards). 

Topping #

In a saucepan melt the butter.

Add sugar and cacao powder.

Stirring adds slowly milk, spoon by spoon, and combine all ingredients.

The topping is ready when is glassy and smooth.  

Pour onto the top of the cake.

You can decorate with sprinkles. 

Milky sandwich needs to be refrigerated overnight before consumption.