It is now the holiday season, which also means that feasts are set to be on tables. Sure, you can deep-fry a turkey, go for roasted beef or grilled pork, you can prepare any of these mouth-watering dishes on your table for the entire family to enjoy.
After all, one of the real purposes of the season is spending time with your family, especially loved ones who have been away since the pandemic hit the world.
Now the question is, are you prepared for a delectable dessert? Nothing is better for a full tummy other than a touch of a sweet dessert, wouldn’t you agree?
As for your choice of dessert, sure there are a lot- but do you still have time to prepare them? Worry no more because The Perfect Refuge is here to save the day.
You may have already seen a lot of cake recipes all over the internet but, so far, this is one of the easiest to make. This is a low-cost cake recipe that will save you from the trouble and your pocket as well.
Also known as the “Wonderful Polish Cake” it only requires a couple of ingredients.
In fact, you most likely can easily find them in your kitchen already. Without further ado, let’s go ahead and get down to making this recipe into reality.
To make this “wonderful Polish Cake”, you must have the following ingredients. (Pro Tip: make sure to do your conversions on the measurements or pull out the kitchen scale ahead of time.)
For the dough:
150 grams of flour or (1 + 1/2 CUP)
100 ml of water or (1/2 CUP)
100 ml of milk or (1/2 CUP)
80 grams of butter or (1/3 CUP)
4 pieces of eggs
1 teaspoon of baking powder
1/2 teaspoon of salt
For the cake’s cream:
500 ml of milk
150 grams of sugar or (1 + 1/2 CUP)
100 grams of flour or (1 CUP)
2 pieces of eggs
180 grams of butter or (3/4 cup)
For the step-by-step procedure…
Step Number One: To prepare the dough, melt 80g of butter in a deep cooking pan. Once melted, add 100ml of milk, 100ml of water, 1/2 teaspoon of salt, then wait until it boils.
Step Number Two: In a bowl, put the 150g of flour and 1 teaspoon of baking powder, then mix well. When the wet mixture above starts to boil, add this dry mixture. Mix thoroughly, when the dough stops sticking to the pan, that means it’s ready.
Step Number Three: Preheat the oven to 400℉. Toss the dough into a mixing bowl, let it cool, then add the eggs. Just add 1 egg at a time and make sure to mix it with the dough well.
Step Number Four: As the recipe video suggests, prepare a 25cm pan with parchment paper/baking paper at the bottom. Pour half of the dough for the first layer of the cake. Spread well and then bake it in the oven for 20 minutes, just put it on the medium-low part of the oven. Repeat this step for the other half of the dough or the second layer of the cake, then set aside.
Step Number Five: For the cream, beat 2 eggs and add 150g of sugar, mix well. Then add 100g of flour and 500ml of milk, mix well, then bring this mixture to a boil with occasional stirring. When the mixture begins boiling, just let it cook for 3 minutes. Once done, cover it and let it cool.
Step Number Six: Using a hand mixer, mix 180 – 200g of butter in a mixing bowl. Then add a portion of the cream at a time, do this procedure until the entire cream mixture is used.
Step Number Seven: Put the first layer of cake back into the pan, then top it with the cream mixture. Spread the cream well before adding the second layer of cake on top, then put it in the fridge for 2 hours.
Step Number Eight: Sprinkle some icing sugar (or any topping that you like) on top before serving. Enjoy!
Enjoy this recipe with the entire family and other loved ones. This cake will certainly bring their taste buds a sweet treat. Try this cake recipe and make sure to share your creations online. You can also check their blogsite here.
Watch the video tutorial on the Wonderful Polish Cake below.
Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in this initial stage by vigorous mixing of the fat and sugar – a process called "creaming".
For dense and moist cakes, the melting method reigns supreme. In this technique, the butter and sugar are melted together as the first step, eliminating the need for creaming or whisking. To aid the rise, a raising agent is added to the batter.
However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.
That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste.
You can mix it with either butter or cream to make a ganache and pour it over the cake. It will stay soft. To make ganache mix 2 parts of chocolate with 1 part of cream.
'Rubbing in' is a technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones. -Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs (fine or coarse, depending on the recipe).
A dump cake is an American dessert similar to a cobbler but with a cake-like topping. It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.
Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself.
Besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake. Also, sometimes when you just "dump" things into a pan, they don't always bake evenly.
Use of baking soda while baking or making cake, makes the cake taste bitter due to the formation of Sodium carbonate during heating. Hence, to neutralize the formed sodium carbonate and its bitter taste, we use tartaric acid. As an acid tartaric acid neutralizes the base effect of Sodium bicarbonate.
If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
When you eat sugary foods, the natural bacteria in your mouth ferment them and turn them into acid. This acid can then eat away at the enamel that protects your teeth and cause sensitivity.
Cakes come in a variety of textures, ranging from light and spongy to dense and moist. The texture of a cake is influenced by factors such as quality of ingredients & its ratios, mixing method, duration of mixing and baking technique.
If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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