Description
Metrowiec alternates, delicate layers of light and dark chiffon cake with a creamy vanilla filling and finished with a chocolate coating.
Ingredients
Scale
light cake:
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 5 tablespoons oil
- 5 tablespoons water
- 1 1/4 cups flour
- 1 teaspoon baking powder
dark cake:
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 5 tablespoons oil
- 5 tablespoons water
- 1 1/4 cups flour, less 2 tablespoons
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
filling:
- 2 cups milk
- 4 egg yolks
- 1/4 cup corn starch
- 3/8 cup sugar
- 1 teaspoon vanilla
- 10 tablespoons butter
icing:
- 12 ounces semi-sweet chocolate chips
- 9 tablespoons butter
Instructions
for the light cake:
- Preheat oven to 350. Prepare an 8 x 4-inch loaf pan by greasing and dusting with flour. Line the bottom with parchment paper.
- Separate 3 eggs. Mix the yolks with sugar until light and fluffy, add the vanilla, oil, and water. When combined, add the flour and baking powder.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.Β Pour batter into prepared pan and bake for 40 – 45 minutes, until a toothpick inserted in the cake comes out clean.
- Cool 10 minutes. Run a knife around the edges of the pan, remove cake and cool completely on a rack.
for dark cake:
- Follow the same process as for the light cake, but substitute 2 tablespoons of cocoa for 2 tablespoons of the flour.
for the filling:
- Mix 1/2 cup milk in a bowl with the egg yolks and corn starch.
- Add 1 1/2 cups milk and the sugar to a saucepan, heat until boiling. Everso slowly, add the hot milk to the egg yolk mixture, whisking constantly. I add as much milk as will fit in the bowl. Pour the egg yolk mixture into any remaining milk in the saucepan and bring to a simmer over medium – medium/high heat. Stirring constantly. I like to use a flat bottomed wooden spoon for this. As mine began to simmer, it started to look lumpy. I removed it from the heat and whisked it for a minute. The texture was fine, very creamy. Cool completely, covering the top with plastic wrap to prevent a skin forming (the wrap should be touching the top of the pudding, not the top of the pan).
- Beat the vanilla, butter, and the pudding a bit at a time, and beat until light and fluffy.
for the icing:
- Melt the chocolate and butter over medium heat, stirring frequently. Set aside to cool while you assemble the cake.
to assemble:
- Slice the cakes into 3/4-inch slices. Alternate the slices, so that you have two loaves that are both dark and light.
- Spread the filling between each layer, 1/3 – 1/2 inch thick. Pour the chocolate icing over the top of the cakes, using an offset spatula to frost the sides.
- Keep refrigerated. Remove from the fridge about 4o minutes before slicing to soften the chocolate a bit, so it will slice without cracking.
- When serving, slice the cake on the diagonal being sure to include at least three slices to get alternating colors.
Notes
An alternative chocolate topping: Combine all the ingredients, pour over the top, spreading on the sides with an offset spatula. 10 tablespoons butter, melted, 10 tablespoons cocoa, 11 1/2 cups powdered sugar, 5-6 tablespoons of milk
Keywords: Metrowiec, Polish, cake, dessert