Polish Wadowice Cream Cake with Forest Fruits

Preparation instructions:

• 1.

  Prepare the cake. Beat the eggs in a tall mixing bowl, gradually adding the Gellwe Wadowice Cream Cake Mix. Beat with an electric mixer on the highest speed for approximately 4–5 minutes, until the mixture is smooth and fluffy.

• 2.

  Transfer the batter to a 24 × 32 cm baking tin lined with baking parchment. Place in a slightly preheated oven and bake at 180°C for approximately 25 minutes, using conventional heat (without the fan).

• 3.

  Prepare the vanilla cream. Pour 1 cup of the 750 ml milk into a large bowl and mix with the contents of the Gellwe Vanilla Cream Mix pack. Bring the remaining milk to the boil. Remove from the heat, add the dissolved cream mixture and bring back to the boil, stirring continuously to prevent lumps from forming.

• 4.

  Leave the mixture to cool completely. Gradually add the cooled vanilla cream to the softened butter, beating continuously until smooth and creamy.

• 5.

  Prepare the forest fruit compote. Pour the water over the gelatine and leave to bloom. Combine the forest fruits and sugar in a saucepan. Heat over a medium heat until the fruit releases its juices. Add the lemon juice, followed by the potato starch mixed with water.

• 6.

  Stir until the mixture reaches a thick, jelly-like consistency. Remove from the heat, add the bloomed gelatine and mix thoroughly. Leave to cool.

• 7.

  Assemble the cake. Cut the baked and cooled sponge horizontally into two equal layers. Cut each layer into three rectangular strips, giving you 12 equal rectangular pieces of cake.

• 8.

  Spread the forest fruit compote over four of the cake pieces. Using a piping bag, pipe the vanilla cream onto two pieces and cover with another layer of cake. Pipe more cream on top and finish with the final cake layer. You should have two rectangular, three-layer cakes. Refrigerate until chilled. Before serving, dust with icing sugar and decorate with fresh fruit.

• 9.

  Enjoy!

Enjoy your meal