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.
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.
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.
Q: Why is it important to not add hot liquid ingredients to the dry ingredients when using the melt-and-mix method? A: The melt-and-mix method refers to the mixing technique of heating (and melting) fats, liquids and often sugar before combining with the dry ingredient such as flour, oats and coconut.
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.
baking powder: When to use each ingredient to get light and airy baked goods. Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking. Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods.
Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.
Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.
Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.
Baking soda contains sodium, which, in high amounts, can affect the heart. One 2016 case study notes that overdosing on baking soda has caused heart arrhythmias for some individuals. There have also been cases of baking soda overdoses causing cardiac arrest.
The melting method is another foolproof baking method beloved by home chefs. Just remember to melt the fat and sugar together slowly to prevent splitting, then let the mixture cool to room temperature before adding the eggs and sifted dry ingredients.
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.
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.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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