If you head to Poland and ask one of the locals about their preferred alcohol of choice, the person is probably going to say vodka. The Poles love their vodka and no matter what the occasion is, they have to open a bottle or two or three. In fact, the rule of thumb at any special occasion is that the number of bottles of vodka is supposed to be equal to the number of Poles at the party!
If you have been shopping for vodka in Poland, you probably know that there are loads of popular vodka brands in the market. Each one has its unique characteristics. You will find that people form an affinity to a brand of their choice and usually only get that one home.
If you haven’t tried many of the brands and are really confused about what to buy, I recommend taking a look at our Polish vodka guide where we talk about the differences between each brand.
It should not come as a surprise that vodka is used in cooking and baking. The Polish vodka cake recipe is a popular favorite and is one that is used in many households.
Polish Vodka Cake Recipe – Kukułka
Make And Bake The Sponge Cake
Part I – Preheat The Oven
Preheat the oven to 340F. Use a 9×13” cake pan for this recipe. Line the pan with parchment paper to prevent the cake from sticking to the sides. This helps you remove the cake easily when it is done. It also ensures that the shape and integrity of the Polish vodka cake is not compromised.
Part II – Separate The Egg Yolk From The Egg Whites
Separate the egg yolk and white of 8 eggs. I recommend using a small bowl to separate each egg in case of a misstep. You do not want the egg yolk to accidentally break into the egg white bowl.
Part III – Mix And Sift The Flour
Mix 1 cup of all-purpose flour, 2 tbsps. of cocoa powder and ¼ cup of potato starch together in a bowl. Sieve this mixture to remove any lumps that may have formed. This will also help incorporate air into the flour mixture which will help give the cake a nice light texture.
Part IV – Whisk The Egg Whites
Add a pinch of salt to the egg whites. Now whisk the egg whites well. You will need a hand mixer for this. The egg white should become the consistency of whipped cream. The trick is to start at a low speed and gradually increase the speed as you go.
Part V – Add Sugar
Add 1 cup of sugar to the mixture. This has to be done slowly. Continue whipping the egg whites and add a little sugar at a time. Keep adding the sugar and whisk till the sugar blends in with the egg-white mixture. You will notice that the sugar dissolves. Don’t worry. This is an expected and wanted reaction.
Part VI – Add The Egg Yolk
Reduce the speed of the mixer and start adding in the yolks. Add one yolk at a time and keep whisking. Add the next when the first one has combined well with the mixture. Repeat the process till all 8 yolks are added.
Part VII – Add The Flour
The next part involves adding the flour mixture. Add in a little at a time while continuing to whisk the egg mixture. Do this till the entire flour mixture has been added.
Part VIII – Bake For 35 Minutes
Gently pour the mixture into the pan and bake the cake. Do not open the oven for the first 20 minutes or the cake will collapse inwards.
Prepare The Vodka Liquor
Part I – Melt The Chocolate
For this recipe, you can choose to use either dark or milk chocolate. Dark chocolate will give the cake a bittersweet taste. Milk chocolate will make the cake sweet.
Combine 7oz of chocolate with 3 tbsps. of sugar in a cup of coffee. Let the mixture cool down before use.
Part II – Add ¾ Cup Of Vodka And Mix
Make The Cream Custard
Part I – Combine Gelatin Powder With Water
In a pot, add 3 tbsps. of gelatin powder to water. The gelatin powder to water ratio will be based on the packet that you use. Each brand has its own instructions. Mix the gelatin and water well and leave for 10 minutes so that the gelatin combines well.
Part II – Heat The Mixture
After 10 minutes have elapsed, heat the gelatin mixture. This will ensure that any remaining gelatin crystals get dissolved. Let the mixture cool down.
Part III – Beat The Cold Cream
Add 4 cups of cold heavy cream into a bowl. Beat it till it forms stiff peaks. Add 4 tbsps. of icing sugar and the cooled gelatin mixture to the heavy cream. Beat the mixture again. This resultant mixture will form your custard. The gelatin will serve to give it form.
Assemble The Cake
Part I – Cut The Cake In Half
After the cake has cooled, lay it on a flat surface and use a knife to slice it in half. Make sure to do this horizontally. Each half will form one of the layers of the cake.
Part II – Soak The Bottom Cake Layer
Place a cake layer on the plate that you intend to serve it on. Use half of the vodka coffee mixture to soak the bottom layer.
Part III – Spread Half Of The Custard On Top Of It
Part IV – Cover It With The Second Cake Layer
Part V – Soak The Top Layer
Use the remaining coffee vodka mixture to soak the second cake layer of the Polish vodka cake. Make sure to spread it out evenly.
Part VI – Spread The Remaining Custard And Decorate With Chocolate Flakes.
Part VII – Refrigerate The Cake Before Serving
Refrigerating the cake will help the custard take form. Remember that the consistency of the custard is one of the most important parts of Polish vodka cake. That way when you serve the cake, it will not be mushy. Plus, this cake tastes best served cool.
FAQs About Polish Vodka Cake
What Are The Best Vodka Brands In Poland?
If you are looking for cheap Polish vodka brands, choose Krupnik. Belvedere on the other hand is for those who want to choose quality. If you want to try different flavors, such as Polish cherry vodka or Polish lemon vodka, you will find that Soplica or J.A.Baczewski has the best quality vodka.
Which Flavor Of Vodka Is Best Suited For Polish Vodka Cake?
Generally, you do not need flavored vodka when working on a Polish vodka cake. This is because you combine it with chocolate and vodka that already have strong flavors. If you want to give the cake a twist, you can choose from one of the flavors. Try a berry flavor. The idea is to pick a flavor that pairs well with coffee and chocolate.
Why Do You Need To Refrigerate Polish Vodka Cake?
Refrigerating the Polish vodka cake is essential so that the gelatin sets. This gives the custard a firmer consistency. That way when you slice the cake, it remains in a perfect cube. Like all custard-filled cakes, the Polish vodka cake tastes great cold.
Chocolate Sponge Cake
- 8 eggs
- 1 cup of sugar
- 1 cup of all-purpose flour
- ¼ cup of potato starch
- 2 tbsps of cocoa
- 1 cup of coffee
- ¾ cup of vodka
- 3 tbsps of sugar
- 7 oz (200g) of chocolate (dark or milk)
- 4 cups of heavy cream (cold)
- 2 tbsps of icing sugar
- 3 tbsps of gelatin powder
- Chocolate flakes / grated chocolate to decorate
Make And Bake The Sponge Cake
- Preheat the oven to 340˚F (170°C). Line the 9x13" cake pan with parchment paper.
- Separate egg yolks from egg whites.
- Mix and sift the flour, cocoa, and potato starch.
- Add a pinch of salt to the egg whites and whisk until you will get the consistency of the whipped cream. Start with the low speed, then slowly increase it.
- Slowly start adding the sugar, whisking all the time. Whisk until the sugar is dissolved.
- Reduce the speed and slowly start adding the egg yolks.
- Next, slowly add the flour.
- Bake immediately for about 35 minutes. Don't open up the oven for the first 20 minutes!
Prepare The Vodka Liquor
- Melt chocolate and sugar in hot coffee. Let it cool down.
- Add vodka and mix.
Make Cream Custard
- In a pot, cover gelatin powder with ½ cup of water. Mix and leave for 10 minutes.
- After that time, heat the mixture until the gelatin is completely dissolved. Let it cool down.
- Beat cold heavy cream until stiff. At icing sugar, gelatin mixture, and beat again.
Assemble The Cake
- When the sponge cake is cold, cut it in half (horizontally).
- Soak the bottom cake with half of the vodka liquor.
- Spread half of the custard onto it.
- Cover it with the second layer of cake.
- Soak it with the remaining vodka liquor.
- Spread the remaining custard onto it.
- Sprinkle with chocolate flakes.
- Place the cake in the fridge for a few hours before serving.
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Amount Per Serving: Calories: 261Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 107mgSodium: 40mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 5g
These data are indicative and calculated by Nutritionix