A classic cake from Poland that used to reign over many name-day celebrations! Rediscover its taste or explore it for the first time – we assure you, it’s worth it!
Ingredients
Sponge Cake
- Sugar – 200 g
- Eggs – 6 pieces
- Potato starch – 80 g
- Rapeseed oil – 2 tablespoons
- Baking powder – 1 teaspoon
- Orange zest, grated – 2 tablespoons
- Water – 25 ml
- Wheat flour – 170 g
Chocolate Mousse
- Powdered sugar – 2 tablespoons
- Orange juice – 120 ml
- Water – 30 ml
- Gelatin – 15 g
- 30% Cream – 1000 ml
- Dark chocolate (>70% cocoa) – 200 g
Additional
- Raspberry – 70 g
- Fresh mint – 2 g
Chocolate Glaze
- Butter – 1 tablespoon
- Orange juice – 100 ml
- Dark chocolate (>70% cocoa) – 100 g
Preparation
Sponge Cake
Step 1: Beat Eggs with Sugar Separate egg whites from yolks and transfer them to a mixing bowl. Beat, gradually adding sugar, until stiff peaks form. Add egg yolks. Beat for about 1 minute more and then turn off the mixer.
Step 2: Add the Remaining Ingredients Add grated orange zest. Mix thoroughly. In another bowl, combine wheat flour, potato starch, and baking powder. Add to the mixture and stir until all ingredients are combined. Add oil and water, and mix for a while longer.
Step 3: Bake the Sponge Cake Line a baking dish with parchment paper. Pour the batter into the dish, ensuring it’s evenly spread, and place it in an oven preheated to 170°C for about 40-45 minutes. Once baked, remove the sponge cake from the oven and let it cool.
Once the cake has cooled, remove it from the dish and peel off the parchment paper. Trim the top of the sponge cake, then cut it lengthwise into 2 sponge cake layers.
Chocolate Mousse
Step 1: Whip the Cream Whip the well-chilled cream using a stand mixer.
Step 2: Melt the Chocolate in Orange Juice Break the chocolate into pieces. Pour the juice into a saucepan and simmer over low heat. Once it starts boiling, add the gelatin while stirring continuously. Add the chocolate and stir until melted.
Step 3: Combine the Cream with the Chocolate Add a portion of the whipped cream to the chocolate and mix thoroughly. When the mixture becomes smooth, pour the chocolate mixture into the remaining whipped cream and mix again.
Step 4: Layer the Sponge Cake with Mousse Place the first sponge cake layer at the bottom of a cake mold. Spread a generous layer of chocolate mousse over it, then smooth it out and cover it with the second sponge cake layer. Spread another portion of the mousse over the top cake layer and smooth it out.
Step 5: Create Waves on the Cake Using a pastry comb, or a comb made from thicker foil, or a fork, create waves on the chocolate mousse. Place the cake in the refrigerator for about 60 minutes.
Glaze
Step 1: Cook the Chocolate Heat the juice in a saucepan over low heat. Add the broken chocolate and butter. Stir and cook until the ingredients are combined.
Step 2: Glaze the Cake and Decorate Remove the cake from the refrigerator. Remove the sides of the cake mold. Make a cone out of parchment paper, fill it with the glaze. Fold the top, cut off a small tip, and drizzle the cake with circular motions. Place raspberries and mint leaves on top.
