Traditional Cakes
For the cake:
For the coffee soaking syrup:
For the whipped cream:
For decoration:
A delicious twist on the classic Polish cream slice, inspired by the rich flavours of Italian tiramisu. Layers of soft sponge cake are soaked in aromatic coffee and coffee liqueur, then filled with smooth vanilla custard cream and fluffy whipped cream. Finished with a dusting of Gellwe Extra Dark Cocoa Powder and delicate cream rosettes, this elegant dessert is perfect for special occasions and afternoon coffee.
Prepare the cake. Beat the eggs in a mixing bowl, add the cake mix and beat on the highest speed for approximately 4 minutes. Line a 22 × 28 cm baking tin with baking parchment and pour in the batter. Bake in an oven preheated to 180°C (conventional top and bottom heat) for approximately 25 minutes.
Leave the baked cake to cool, then slice it horizontally into two thin layers.
Prepare the coffee soaking syrup. Mix the coffee with the sugar. Once cooled, stir in the coffee liqueur.
Prepare the custard cream. Mix the contents of the cream mix sachet with one glass of cold milk. Heat the remaining milk in a saucepan and, when it begins to boil, pour in the dissolved mixture. Cook, stirring continuously, until smooth and thick. Remove from the heat, cover with cling film and leave to cool.
Beat the softened butter until creamy, gradually adding the cooled custard one tablespoon at a time.
Prepare the whipped cream. Mix the Gellwe Śmietanex Whipped Cream Stabiliser with the icing sugar. Pour the chilled whipping cream into a tall mixing bowl and whip lightly. Add the icing sugar and stabiliser mixture, then continue whipping until the cream is light, fluffy and holds stiff peaks.
Place one cake layer back into the baking tin and drizzle with the coffee soaking syrup.
Spread the custard cream over the cake, followed by two-thirds of the whipped cream. Cover with the second cake layer and press down gently. Dust with Gellwe Extra Dark Cocoa Powder.
Transfer the remaining whipped cream to a piping bag and pipe decorative rosettes onto the cake. Store in the refrigerator.
Enjoy!
