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The popular and much-loved Polish \u201ccushion cake\u201d is essentially a cheesecake baked into a chocolate cake. A cheesecake lattice is piped over the top of the chocolate batter, and as the cake rises during baking, it creates the characteristic little \u201ccushions\u201d on the surface. The chocolate cake itself is similar in flavour and texture to a traditional Polish murzynek cake rather than a brownie \u2014 light, fluffy and beautifully risen. A truly delicious combination: moist cake, an eye-catching appearance and very simple to make :). Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cheesecake mixture:<\/span><\/p>\n

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• 600 g full-fat or semi-fat curd cheese, ground three times (it works especially well mixed half-and-half with ricotta for a lighter texture)<\/li>\n
• 1 sachet vanilla custard powder<\/li>\n
• 100 g caster sugar<\/li>\n<\/ul>\n

  The curd cheese should be at room temperature. Mix or beat all the ingredients together until smooth and fully combined.<\/p>\n

  Ingredients for the chocolate cake:<\/span><\/p>\n

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  • 5 large eggs<\/li>\n
  • 180 g caster sugar<\/li>\n
  • 125 ml sunflower or rapeseed oil<\/li>\n
  • 125 ml water<\/li>\n
  • 50 g dark chocolate (70%), chopped, melted and cooled<\/li>\n
  • 220 g plain flour<\/li>\n
  • 4 tsp cocoa powder<\/li>\n
  • 1 tsp baking powder<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place the whole eggs and sugar into the bowl of a stand mixer. Beat until the mixture becomes pale, creamy and almost triples in volume. When lifted with the whisk, the mixture should fall slowly in a ribbon and remain visible on the surface for several seconds. Gradually pour in the water and oil while continuing to whisk. Add the cooled melted chocolate and mix briefly until combined. Sift the plain flour, cocoa powder and baking powder directly into the mixture. Fold gently with a whisk only until combined \u2014 do not overmix.<\/p>\n

    Line a 23 x 33 cm baking tin with baking parchment. Pour the batter into the prepared tin.<\/p>\n

    Transfer the cheesecake mixture into a piping bag and cut off the tip to create an opening about 1 cm wide. Pipe a lattice pattern over the chocolate batter: first pipe a border around the edges of the tin, then pipe lines vertically and horizontally to create the grid.<\/p>\n

    Bake the cushion cake at 170\u00b0C, for about 35\u201340 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool completely.<\/p>\n

    Cut into \u201ccushions\u201d and serve. Dust lightly with icing sugar before serving if desired.<\/p>\n

    Enjoy!<\/p>\n

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    Recipe source \u2014 Smaker.pl<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    The popular and much-loved Polish \u201ccushion cake\u201d is essentially a cheesecake baked into a chocolate sponge. A cheesecake lattice is piped over the top of the chocolate batter, and as the cake rises during baking, it creates the characteristic little \u201ccushions\u201d on the surface. <\/p>\n","protected":false},"author":1,"featured_media":6706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,50,57],"tags":[96,107,121,150],"duration":[],"tag_group":[],"class_list":["post-6705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-chocolate-cakes","category-chocolate-cheesecakes","tag-chocolate","tag-cocoa-powder","tag-curd-cheese","tag-ricotta-en"],"acf":[],"yoast_head":"\n