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Melt-in-Your-Mouth Cake

Melt-in-Your-Mouth Cake (Wonderful Polish Cake)

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Polish
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 150 g all-purpose flour (1 ½ cups)
  • 100 ml water (½ cup)
  • 100 ml milk (½ cup)
  • 80 g butter (⅓ cup)
  • 4 large eggs
  • 1 tsp baking powder
  • 0.5 tsp salt
Cream Filling
  • 500 ml milk (2 cups)
  • 150 g sugar (¾ cup)
  • 100 g all-purpose flour (1 cup)
  • 2 large eggs
  • 180 g butter (¾ cup)
Garnish
  • Icing sugar for dusting

Equipment

  • Saucepan
  • Mixing Bowls
  • Whisk
  • 25cm Round Baking Pan
  • Parchment Paper

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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.
  6. 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
  7. 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.
  8. 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
  9. 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.
  10. Chill and Serve: Refrigerate the cake for at least two hours. Before serving, dust the top generously with icing sugar.
    Icing sugar

Notes

Ensure your eggs are at room temperature before adding them to the dough to help them emulsify better for a smoother texture. When cooking the cream filling, constant stirring is essential to prevent scorching or the formation of lumps.