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Wuzetka. Famous Polish "W-Z" cake. In Polish - translate if you must:)

Ingredients for the cake: 6 eggs 150 g caster sugar for baking 115 g of wheat flour 25 g of cocoa 40 g butter, melted and cooled All of the ingredients should be at room temperature. Sift the flour and cocoa. Proteins separated from żółek. Whip egg yolks with half the sugar to a light, fluffy cream.

  • Melissa Brown

    Proteins beat stiff whipping by adding at the end the rest of the sugar. Add cream of egg yolks and mix gently with a spatula. Stir gently to the ground sieved flour and cocoa. Pour the butter and gently mix well. Cake tin with a diameter of 23 cm smear butter, baking parchment paper (the bottom). The finished weight of gently pour into molds, align. Bake at 180 ° C for about 30 minutes or so. dry stick. As cool, then remove and cool on a wire rack. Wystudzony top slice lengthwise into 2 equal parts.

  • Melissa Brown

    To soak: half a cup of cherry liqueur 1/4 cup water Mix. Weight cream: 500 ml double cream 36%, chilled 2 teaspoons granulated sugar 2 teaspoons gelatin (optional *) pickle cherries with alcohol for decoration Dissolve gelatin in a minimum amount of hot water, cool slightly. Whip heavy cream at the end of whipping adding powdered sugar and gelatin.

  • Melissa Brown

    Paterze put on top of dough first. Soak half of the prepared punch. Put whipped cream cake, leaving little to decorate the top, align. Cover with another counter, soak. Active chill in the refrigerator for about 3 hours. Remove, cover the top of the chocolate evenly. Put in the fridge until it solidify. Garnish with whipped cream blots, putting a cherry on each of the lagoons. Cut. Store for 3 days in the refrigerator. Chocolate Glaze: 60 g of dark chocolate 60 g of milk chocolate 40 g of butter Melt butter in a small pot. Set aside from the burner, add two chocolate, chopped. Wait to melt, stirring occasionally. Enjoy :-). * The use of gelatin is optional, I used double cream (do not need stiffening gelatin)

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