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Milky Sandwich Cake

A delicate and delicious chocolate sponge cake with milky filling, known as Wuzetka in Poland. Perfect for any occasion!

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 

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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.

Cake mix in a round tin ready for baking Cake mix in a round tin ready for baking

Gently transfer the dough onto the tin and even out. 

Baked cake in a round tin Baked cake in a round tin

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.

The cake cut horizontally into two parts The cake cut horizontally into two parts

Once cooled down, cut into 2 tops.

The bottom part of the cake is filled with prune jam The bottom part of the cake is filled with prune jam

Spread the jam from the inside of the bottom part.

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).

The bottom part of the cake is covered with whipped cream on top of jam The bottom part of the cake is covered with whipped cream on top of jam

Spread the cream over the base and cover with the top making a cake sandwich.

Another part of the cake is placed on top making cake sandwich Another part of the cake is placed on top making cake sandwich

Topping

In a medium pot 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.  

Top of the cake covered with choco topping Top of the cake covered with choco topping

Pour onto the top of the cake.

You can decorate with sprinkles. 

Milky sandwich needs to be refrigerated overnight before consumption.

Recipe Categories
MAIN 60 DESSERT 52 BRITISH 49 AMERICAN 28 POLISH 28 SALAD 19 JUST PERFECT 18 ITALIAN 17 SNACK 15 BREAKFAST 13 SIDE 13 CHINESE 9 CHRISTMAS 8 TRADITIONAL 8 DINNER 7 MEDITERRANEAN 7 MEXICAN 7 LUNCH 5 PARTY 5 EASTER 4 VEGETARIAN 4 AUSTRALIAN 3 GREEK 3 NEW ZEALAND 3 THAI 3 APPETIZER 2 EUROPEAN 2 FRENCH 2 HUNGARIAN 2 INDIAN 2 DRINK 1 GERMAN 1 MOROCCAN 1 SAUCE 1 SUMMER 1 TEA 1 TUNISIAN 1 YORKSHIRE 1