Delicate Polish Cream Slice with Cherry Jam

Name: Delicate Polish Cream Slice with Cherry Jam
Total time: 45 min
Ingredients: For the cake:; Large eggs – 4; Gellwe Wadowice Cream Slice Cake Mix – 1 pack; Milk – 750 ml; Butter – 200 g; For the soaking syrup:; Boiled water (cooled) – 125 ml; Sugar – 1 tsp; Lemon juice – 1 tbsp; For the filling and decoration:; Whipping cream (30% fat) – 500 ml; Gellwe Śmietanex Whipped Cream Stabiliser – 2 sachets; Icing sugar – 1 tbsp; Cherry jam – 1 jar

45 min.

Difficult

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Ingredients:

For the cake:

Large eggs – 4
Gellwe Wadowice Cream Slice Cake Mix – 1 pack
Milk – 750 ml
Butter – 200 g

For the soaking syrup:

Boiled water (cooled) – 125 ml
Sugar – 1 tsp
Lemon juice – 1 tbsp

For the filling and decoration:

Whipping cream (30% fat) – 500 ml
Gellwe Śmietanex Whipped Cream Stabiliser – 2 sachets
Icing sugar – 1 tbsp
Cherry jam – 1 jar

A deliciously delicate take on the traditional Polish cream slice, featuring layers of light sponge cake, smooth vanilla custard cream and fluffy whipped cream. A generous layer of cherry jam adds a fruity contrast to the rich, creamy filling, while a light lemon soaking syrup keeps the sponge beautifully moist. Finished with a dusting of icing sugar, this elegant dessert is perfect for family celebrations, special occasions or afternoon tea.

Preparation instructions:

1.

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.
2.

Place in an oven preheated to 180°C (conventional top and bottom heat) and bake for approximately 25 minutes. Leave the cake to cool, then slice it horizontally into two thin layers.
3.

Prepare the soaking syrup. Mix the water or weak tea with the sugar and lemon juice.
4.

Prepare the custard cream. Mix the contents of the cream sachet with a glass of cold milk until dissolved. Heat the remaining milk in a saucepan. Once it begins to boil, pour in the dissolved mixture and 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.
5.

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.
6.

Place one cake layer back into the baking tin, drizzle with half of the soaking syrup and spread with the cherry jam. Spread the custard cream over the jam, followed by the whipped cream. Cover with the second cake layer and drizzle with the remaining syrup. Press down gently and refrigerate. Dust with icing sugar before serving.
7.

Enjoy!