This Melt-in-Your-Mouth Cake, also known as the Wonderful Polish Cake, is a luxurious dessert that combines buttery dough layers with a silky, decadent cream filling. It is a simple yet sophisticated treat that is perfect for holiday gatherings or a special family dinner.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it uses basic pantry staples to create a dessert that tastes like it came from a high-end bakery. The contrast between the soft, tender dough and the rich, smooth cream is absolutely irresistible. Additionally, it is incredibly budget-friendly and easy to prepare, making it a go-to choice for any occasion where you want to impress without spending hours in the kitchen.
Ingredients
- 150 grams (1 ½ cups) all-purpose flour
- 100 ml (½ cup) water
- 100 ml (½ cup) milk
- 80 grams (⅓ cup) butter
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 500 ml (2 cups) milk (for the cream)
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour (for the cream)
- 2 large eggs (for the cream)
- 180 grams (¾ cup) butter (for the cream)
- Icing sugar for garnish
Step-by-Step Instructions
- Prepare the Dough Base: In a saucepan, melt 80 grams of butter over medium heat. Add 100 ml of milk, 100 ml of water, and ½ teaspoon of salt. Stir until the butter is fully melted and the liquids are combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of baking powder to ensure even distribution.
- Combine and Cook: Once the liquid mixture in the saucepan reaches a boil, reduce the heat and slowly add the flour mixture. Stir continuously until the dough pulls away from the sides of the pan and forms a smooth ball.
- Incorporate Eggs: Transfer the dough to a mixing bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.
- Bake the Layers: Preheat your oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal portions. Spread one portion in the pan and bake for 20 minutes. Repeat with the second portion. Let both layers cool completely.
- Whisk the Cream Base: In a mixing bowl, beat 2 eggs and 150 grams of sugar until frothy. Gradually add 100 grams of flour and 500 ml of milk, whisking until smooth.
- Cook the Cream: Pour the mixture into a saucepan and cook over medium heat, stirring constantly. Once it thickens and boils, cook for three minutes. Remove from heat, cover with plastic wrap (touching the surface), and let it cool.
- Finish the Filling: Beat 180 grams of butter until light and fluffy. Gradually add the cooled cream mixture a few spoonfuls at a time, blending well until you have a smooth filling.
- Assemble: Place one cake layer in a pan. Spread half of the cream filling over it. Place the second cake layer on top and spread the remaining cream over the surface.
- Chill and Serve: Refrigerate the cake for at least two hours. Before serving, dust the top generously with icing sugar.
Expert Tips / Pro Tips
To achieve the best results with your Melt-in-Your-Mouth Cake, ensure your eggs are at room temperature before adding them to the dough. This helps them emulsify better, resulting in a smoother texture. When cooking the cream filling, constant stirring is essential to prevent scorching or the formation of lumps. If you want an even more professional look, use a piping bag to apply the cream filling between the layers.
Variations & Substitutions
Flour Alternatives: If you prefer a softer, more delicate crumb, you can substitute the all-purpose flour with cake flour. For those with dietary restrictions, a high-quality gluten-free all-purpose flour blend can be used as a 1:1 replacement.
Flavor Twists: Enhance the cream filling by adding 1 teaspoon of vanilla extract or almond essence. You can also fold in some lemon or orange zest into the dough for a bright, citrusy note that cuts through the richness of the butter.
Serving Suggestions
This cake pairs beautifully with a hot cup of coffee or a delicate herbal tea. For a more indulgent presentation, serve each slice with a handful of fresh berries, such as raspberries or strawberries, to add a touch of acidity. A dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream also makes for an excellent accompaniment.
Storage, Freezing & Reheating
Storage: Because of the high dairy content in the cream filling, this cake must be stored in the refrigerator. Keep it in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing other odors. It will stay fresh for up to 3 to 4 days.
Freezing: You can freeze the baked dough layers (unfilled) for up to a month if wrapped tightly in foil and plastic. However, the cream filling does not freeze and thaw well, as the texture may become grainy.
Reheating: This cake is best served chilled and does not require reheating.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 485 kcal |
| Total Fat | 32g |
| Saturated Fat | 19g |
| Cholesterol | 165mg |
| Sodium | 280mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 8g |
Melt-in-Your-Mouth Cake (Wonderful Polish Cake)
Ingredients
Equipment
Method
- Prepare the Dough Base: In a saucepan, melt 80 grams of butter over medium heat. Add 100 ml of milk, 100 ml of water, and ½ teaspoon of salt. Stir until the butter is fully melted and the liquids are combined.80 g butter, 100 ml milk, 100 ml water, 0.5 tsp salt
- Mix Dry Ingredients: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of baking powder to ensure even distribution.150 g all-purpose flour, 1 tsp baking powder
- Combine and Cook: Once the liquid mixture in the saucepan reaches a boil, reduce the heat and slowly add the flour mixture. Stir continuously until the dough pulls away from the sides of the pan and forms a smooth ball.
- Incorporate Eggs: Transfer the dough to a mixing bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.4 large eggs
- Bake the Layers: Preheat your oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal portions. Spread one portion in the pan and bake for 20 minutes. Repeat with the second portion. Let both layers cool completely.
- Whisk the Cream Base: In a mixing bowl, beat 2 eggs and 150 grams of sugar until frothy. Gradually add 100 grams of flour and 500 ml of milk, whisking until smooth.2 large eggs, 150 g sugar, 100 g all-purpose flour, 500 ml milk
- Cook the Cream: Pour the mixture into a saucepan and cook over medium heat, stirring constantly. Once it thickens and boils, cook for three minutes. Remove from heat, cover with plastic wrap (touching the surface), and let it cool.
- Finish the Filling: Beat 180 grams of butter until light and fluffy. Gradually add the cooled cream mixture a few spoonfuls at a time, blending well until you have a smooth filling.180 g butter
- Assemble: Place one cake layer in a pan. Spread half of the cream filling over it. Place the second cake layer on top and spread the remaining cream over the surface.
- Chill and Serve: Refrigerate the cake for at least two hours. Before serving, dust the top generously with icing sugar.Icing sugar
Notes
FAQ
Can I make the cream filling in advance?
Yes, you can prepare the cooked custard base a day in advance and keep it refrigerated. However, wait to whip it with the butter until you are ready to assemble the cake to ensure the texture remains light and fluffy.
Why did my dough not rise in the oven?
This usually happens if the oven was not preheated to the correct temperature or if the eggs were added while the dough was still too hot, which can cook the eggs prematurely and ruin the structure.
Can I use margarine instead of butter?
While you can use margarine, butter is highly recommended for this recipe. The flavor and “melt-in-your-mouth” quality of the cake rely heavily on the rich taste of real butter.
What is the best way to cut this cake cleanly?
Use a sharp, thin-bladed knife. Dipping the knife in warm water and wiping it dry between each cut will help you get clean, professional-looking slices through the cream layers.