Marysieńka cake

Sister Anastazja’s cakes have always seemed a little daunting to me. If you’ve ever seen her incredibly tall, multi-layered creations, you’ll know what I mean ;). That’s probably why I’ve never baked any of her recipes, and the cookbook I brought back from Poland is still sitting untouched on my bookshelf. But when I heard so many good things about her Marysieńka cake, I thought it was time to give it a try ;). Marysieńka is made with layers of chocolate sponge, nut meringue and a rich buttercream custard. I’ve put my own spin on the original recipe by using the cocoa sponge from my blog and brushing the layers with coffee syrup. I finished the cake with a chocolate ganache and decorated it with pecans instead of walnuts, as walnuts aren’t particularly popular in our house. The result is absolutely delicious! It’s a wonderful cake for parties and celebrations, cuts beautifully into portions and has the most delicious, melt-in-the-mouth cream. What’s not to love? 🙂

Ingredients for the chocolate sponge:

All the ingredients should be at room temperature. Mix the flour and cocoa powder together and sift.

Separate the egg whites from the yolks and whisk the whites until stiff peaks form. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks one at a time, continuing to whisk. Sift the flour and cocoa powder into the egg mixture. Gently fold everything together using a spatula or a balloon whisk, just until combined. Folding by hand is also the safest method; do not use an electric mixer at this stage.

Line the base of a rectangular baking tin measuring 28 x 36 cm (or 25 x 36 cm) with baking paper, leaving the sides ungreased. Carefully transfer the batter to the tin and level the surface.

Bake at 160–170°C for approximately 30–35 minutes, or until a skewer inserted into the centre comes out clean. Remove the hot cake from the oven and drop the tin from a height of approximately 30 cm onto the floor. Leave the cake to cool to room temperature in the tin. Once cooled, remove it and cut it horizontally into two layers.

Note: Run a knife around the edges of the sponge only after it has cooled completely.

Ingredients for the coffee syrup:

Mix together.

Ingredients for the nut meringue layer:

All the ingredients should be at room temperature.

Place the egg whites in the bowl of a stand mixer and whisk until stiff peaks form. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy. Add the chopped nuts, sifted flour and potato starch. Gently fold together until just combined.

Line a rectangular baking tin of the same size as the one used for the sponge with baking paper. Transfer the nut meringue to the tin and level the surface.

Bake at 175°C for approximately 30-40 minutes. Remove from the oven and leave to cool.

Ingredients for the buttercream custard:

Pour the milk into a large saucepan, add the vanillin sugar and bring to the boil. Remove from the heat.

Place the egg yolks and sugar in the bowl of a stand mixer and whisk until pale and fluffy (you can use the whisk attachment). Add the potato starch and continue mixing until a smooth paste forms. Add 100 ml of the boiling milk and mix until combined. Pour the tempered egg mixture into the remaining hot milk, stirring thoroughly.

Place the saucepan over a medium heat and bring the mixture to the boil, stirring frequently. Once it starts to boil, cook for approximately one minute, stirring constantly, until the custard thickens. Remove from the heat. Cover the surface with cling film, making sure it touches the custard, and leave to cool to room temperature. Do not stir while it cools.

Place the butter in the bowl of a stand mixer and beat until light and fluffy. Gradually add the cooled custard in three batches, beating well after each addition until the cream is smooth.

Ingredients for the chocolate ganache:

Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Pour it over the finely chopped chocolate and leave for 2 minutes. Stir until smooth.

To assemble:

Place the first sponge layer on a cake stand or serving tray and brush with half of the coffee syrup. Spread half of the buttercream custard evenly over the sponge. Place the nut meringue layer on top of the cream, then spread the remaining cream over the meringue. Cover with the second sponge layer and brush it with the remaining coffee syrup. Place the cake in the fridge to chill and set.

The following day, pour the thickening chocolate ganache over the top and leave to set. Before serving, you can decorate each slice of Marysieńka cake with half a walnut or pecan.

Enjoy!

 

Recipe source: 103 ciasta siostry Anastazji, adapted.