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.
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.
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
The dry ingredients are put into a bowl, and the ingredients which melt are placed in saucepan over boiling water or in the microwave to melt. The melted ingredients are then poured over the dry and ingredients and mixed until well combined.
'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).
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.
A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. There are holes and tunnels in your cake Cakes that have holes are problematic, especially if you plan to slice them horizontally. Holes in cakes are caused by improper mixing (generally over-mixing).
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.
The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.
All ingredients should be at room temperature for best results. Start by beating the butter and sugar together, then add eggs one at a time. Alternate adding dry and wet ingredients and scrape the bowl to ensure everything is mixing evenly.
Cream until your mixture looks smooth, very pale yellow, and has noticeably increased in volume. If you don't cream for long enough, your mixture will appear gritty, yellow, and flat.
This cake mixing method is a classic, and the most common. The creaming method starts with beating the butter and sugar together until they're lightened in color and fluffy. Eggs are beaten in one at a time. The creaming method then adds the dry and liquid ingredients alternately to the butter mixture.
In the melting method, the butter or fat and sugar are melted together in a pot before the eggs are added. After which, the other dry ingredients are mixed in the mixture. This method does not use whisking or beating, so in order to make the cake rise, you would need some baking powder.
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together.
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.