Wuzetka cake

Discover the history of Wuzetka cake.

1. Chocolate sponge cake

   • 300 g eggs (6)
   • 180 g white sugar
   • 170 g pastry flour
   • 90 g butter
   • 30 g corn starch
   • 50 g cocoa powder
   • 5 g baking powder

   • In a bowl, begin by beating the egg whites at medium speed. When they start to foam, add the sugar gradually and increase the speed until you get a firm meringue.
   • Next, add the egg yolks and beat just enough to incorporate them.
   • Then, sift the flour and cocoa powder in two additions over the mixture and fold it in with a rubber spatula using folding motions.
   • Finally, pour the mixture into a square cake frame of 20 cm lined with parchment paper and bake at 170°C for 40 minutes.
   • Next, melt the butter and add a little of the previous mixture to balance the densities. Then we add it to the rest of the mixture.
   • Let it cool on a wire rack at room temperature and reserve for later use.
   • Ideally, prepare this sponge cake the day before and leave it uncovered; this way, the cake will dry slightly and will have more absorption capacity once soaked with the plum syrup.

2. Chantilly cream

   • 600 g heavy cream (35% fat)
   • 100 g powdered sugar
   • 30 g powdered milk (optional)
   • 6 g gelatine

   • Start by hydrating the gelatin in cold water for about 10 minutes.
   • Meanwhile, in a saucepan, heat 100 g of cream over medium heat until it begins to boil.
   • Then, turn off the heat, drain the gelatin, and integrate it into the hot cream.
   • Pour the mixture into a container and add the powdered sugar and powdered milk. Mix with a whisk until you get a uniform mixture without lumps.
   • Add the rest of the cold cream and emulsify with a hand blender.
   • Cover with cling film in contact with the cream and reserve in the fridge until ready to use for at least 4 hours.

3. Plum syrup

   • 200 g water
   • 75 g white sugar
   • 30 g plum liqueur or kirsch

   • In a saucepan, heat over medium heat the water and sugar and stir with a whisk until the sugar dissolves completely.
   • Then, turn off the heat and add the plum liqueur.
   • Set aside.

4. Chocolate coating

   • 150 g dark chocolate (70%)
   • 75 g butter
   • 75 g heavy cream (35% fat)

   • Melt the chocolate in a bain-marie together with the butter.
   • Then, add the cream and mix well with a rubber spatula.
   • Set aside until ready to use.

5. Assembly

   • 150 g plum or strawberry jam
   • Sour cherries for decoration

   • Start by trimming the top of the sponge cake, if necessary, to make it level.
   • Then, cut it into two slices of equal thickness, about 2 cm each.
   • Place one of the slices on a plate and inside the square mold where it was baked, and soak it generously with the plum syrup.
   • Now, spread the plum jam over the cake and smooth it out with a spatula or spoon.
   • Take the Chantilly cream out of the fridge and whip it into firm peaks but not too stiff. Reserve about 100 g for decoration.
   • Pour the whipped Chantilly cream over the plum jam and smooth it out with a spatula.
   • Place the second layer of chocolate sponge cake on top and soak it with the plum syrup.
   • Heat our chocolate coating to about 30° C and pour it over the cake. Spread the coating with a spatula or using pivoting movements.
   • Refrigerate for at least 1-2 hours for all the layers to settle.
   • Finally, place the Chantilly cream which we previously set aside, in a pastry bag with a star nozzle and pipe some buttons onto the cake, placing a sour cherry on top of each one.
   • Keep in the fridge until ready to eat and let it sit at room temperature for about 15 minutes before serving.

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