Brzdąc cake

A well-known, simple and much-loved Polish cake from the Greater Poland region. Its heyday may be behind it, but it still tastes delicious! Brzdąc is made from two layers of sponge cake filled with a cocoa cream made with whipped cream, with its characteristic waves on top. Traditionally, there is no jam or preserve and no chocolate glaze or topping – that is how the original cake was made. One of its biggest advantages is that it is inexpensive and made with simple ingredients, and the preparation can be spread over two days. You may find it difficult to resist adding a layer of jam or some fruit; in fact, you can easily make a more modern version of Brzdąc based on this recipe. I wonder if you still return to these old-fashioned recipes?

Ingredients for the sponge cake:

• 5 large eggs
• ¾ cup caster sugar
• ¾ cup plain flour (cake flour)
• ¼ cup potato starch

All the ingredients should be at room temperature.

Separate the eggs. Whisk the egg whites until stiff, taking care not to overbeat them. 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 measured flour and potato starch directly over the egg mixture. Gently fold in using a spatula or balloon whisk until combined. Folding with a spatula is also the safest method; do not use a mixer at this stage.

Line the base of a rectangular 33 x 23 cm baking tin with baking paper. Carefully transfer the batter to the tin and level the surface. Bake at 170°C for about 25–30 minutes, or until a skewer inserted into the centre comes out clean. Remove the hot sponge from the oven and, from a height of approximately 30 cm, drop the tin onto the floor while still in the tin. Leave to cool at room temperature. Once completely cool, cut the sponge horizontally into two layers.

Ingredients for the syrup:

• ½ cup (125 ml) water
• freshly squeezed juice of ½ an orange (or ¼ cup alcohol)

Ingredients for the cocoa cream:

• 1 litre double cream, chilled
• 110 g sugar (or more, up to 160 g)
• 3 tablespoons cocoa powder
• 4 teaspoons (12 g) powdered gelatine + 4 tablespoons (60 ml) cold water

Pour the gelatine into the cold water and leave to bloom.

Pour 150 ml of the double cream into a saucepan and heat. Add the sugar and cocoa powder to the warm cream and stir. Bring to a gentle simmer and cook until the sugar and cocoa have dissolved. Remove from the heat, add the bloomed gelatine to the hot mixture and stir until completely dissolved. Leave to cool to room temperature, making sure the mixture does not set.

Whip the remaining cream until stiff peaks form. Slowly pour in the cooled cocoa mixture in a thin stream while continuing to whisk. Do not whisk for too long, as the cream may curdle; whisk only until the ingredients are combined.

Method:

Place the first sponge layer back into the baking tin. Brush with half of the syrup. Spread over half of the cocoa cream and level the surface. Cover with the second sponge layer and brush with the remaining syrup. Spread the remaining cream over the top and level the surface. Create the characteristic waves on top, for example using a cake decorating comb. Refrigerate for several hours.

Enjoy!