Based on the legend of an old frightening witch, the Polish Baba Yaga’s Hut cake is made with cream cheese custard, tea biscuit, and a chocolate glaze. You’ll love the simplicity of this difficult-looking cake. Enjoy cold!
Polish Legends In A Dessert! Polish Baba Yaga’s Hut Cake
In Polish legends, Baba Yaga is a witch who lives in a forest, flies around in a mortar, and uses a pestle as her broom. This scary-looking old woman lives in a hut that rests on chicken legs in the depths of the forest.
Baba Yaga has been known to either help people or to cause problems for them. It depends on how your interaction with this old babcia is.
Baba Yaga has played a role in Slavic, Russian, Polish, and other Eastern European folk tales and is often told in campfire stories.
Over time this folklore contributed to the creation of the domek baby Jagi or Baba Yaga’s hut cake. Of course, because of the shape of the cake, some also call it chatka Puchatka or Winnie de Pooh’s hut cake.
But whatever name it’s called, this no-bake Polish Baba Yaga’s hut cake is really delicious!
How To Make Chatka Puchatka Polish Baba Yaga’s Hut Cake Recipe
Step I – Arrange The Biscuits On Aluminium Foil
Chatka Puchatka is easier to make than it looks. This Baba Yaga’s hut cake doesn’t even need any baking time!
Start by arranging tea biscuits on an aluminum foil in three rows of seven. They should be placed vertically so that the wider sides are next to each other.
Step II – Prepare The Custard Filling And Cocoa Custard Filling
Beat icing sugar with the butter till it turns whitish in color. Add the cottage cheese or farmer’s cheese and continue beating till smooth. Use a whisk or a blender.
If you like, you can make farmer’s cheese at home using this recipe.
Once the filling is creamy, separate it into two bowls. In the first bowl, add a tablespoon of cocoa powder and beat it again.
Step III – Layer The Baba Yaga Cake
Leave aside about 3 to 4 tablespoons of the cocoa custard filling, and spread the rest on the tea biscuits.
Cover that with another layer of three rows of seven tea biscuits, a total of twenty-one; and spread the white custard onto the biscuits.
Use the remaining cocoa custard filling to create a narrow line lengthwise in the middle of the cake.
Step IV – Wrap The Polish Baba Yaga Cake
Lift up the sides of the aluminum foil and pull inwards to form a triangle by pressing it down gently. Refrigerate for two hours or more.
Step V – Coat The Chatka Puchatka Cake
After the cake has set remove the aluminum foil. Prepare a chocolate glaze and pour it over the cake. Refrigerate it for another hour before cutting it into slices and serving.
Tips For Making Polish Baba Yaga’s Hut Cake Recipe
- You can use any wide tea biscuits that you like.
- It’s better to make the cake a day ahead.
- Add more biscuits to make a longer log or fewer to make shorter logs.
- Add vanilla extract to the custard mass for more flavor.
- You can replace the cocoa from the center with kajmak, peanut butter, or chocolate ganache.
- You can sprinkle the chocolate ganache with desiccated coconut or sugar frosting.
- Always keep this cake refrigerated!
FAQs About Making Chatka Puchatka
What Are The Other Names For The Polish Baba Yaga’s Hut Cake?
The names for the Polish Baba Yaga’s hut cake are:
- Domek Baby Jagi (Baba Yaga’s hut)
- Chatka Puchatka (Winnie the Pooh’s hut)
- Chatka Wielkanocna, when it’s made for Christmas
- Sernik Chatka Puchatka (Cheesecake Witch’s Hut)
What Other Ingredients Can I Use For The Center Of The Cake?
You can replace the cocoa at the center of the cake with any of the following:
- Fresh banana
- Jelly of any flavor or color
- Chopped dried fruit
- Chocolate ganache
- Peanut butter
- Candied peel
Is It Aluminum Or Aluminium?
The spelling is aluminum in North America and aluminium everywhere else.
How To Store The Chatka Puchatka Cake?
Store the chatka puchatka cake in the refrigerator for 7 to 8 days. Serve cold!
Chatka Puchatka Polish Baba Yaga’s Hut Cake Recipe
- 42 tea biscuits
- 27 oz (760g) of cottage/farmer cheese
- 2 ½ sticks (275g) of butter (in room temperature)
- 1 cup of icing sugar
- 1 tbsp of cocoa
- chocolate glaze / melted chocolate to decorate
- Place the aluminum foil onto the flat surface. Arrange the tea biscuits on the foil, one next to the other (the wider sides) in three rows of seven.
- Beat butter with icing sugar until they change color to whitish.
- Add cottage cheese and beat again until you get the creamy consistency.
- Divide the custard into 2 parts.
- Add 1 tbsp of cocoa onto one part and beat again.
- Spread the cocoa custard onto the tea biscuits, leaving 3 tbsps for later.
- Cover the custard with the second batch of tea biscuits, three rows of seven.
- Spread the white custard onto the biscuits.
- Place a narrow line of cocoa custard in the middle of the cake, lengthwise.
- Lift up the sides of the aluminum foil to form the triangle. Press it gently.
- Refrigerate for at least 2 hours.
- Pour the chocolate glaze and melted chocolate on top of the cake.
- Refrigerate for another hour. Serve cold, and keep the cake in the fridge.
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Amount Per Serving: Calories: 410Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 78mgSodium: 887mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 21g
These data are indicative and calculated by Nutritionix
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