Murzynek z Serem – Classic Polish Chocolate Cake with Sweet Cheese

Murzynek z serem is a beloved Polish chocolate cake that combines rich, moist chocolate sponge with a sweet, creamy cheese layer. The chocolate part is deep, while the cheese layer adds a soft, slightly tangy contrast, making every bite irresistible.

This cake is perfect for family gatherings, afternoon tea, or as a cozy homemade treat. It’s simple to make but looks impressive, with the marbled or layered effect giving it a traditional Polish touch.

(12 × 20 cm pan)

Ingredients

Chocolate Cake:

- 2 large eggs, room temperature

- 80 g brown sugar 

- 80 g butter

- 50 g milk

- 120 g cake flour

- 35 g cocoa powder

- 6 g baking powder

- 1 tsp vanilla extract (optional)

Cheesecake:

- 250 g cream cheese (or twaróg, very smooth)

- 1 egg 

- 40 g sugar

- 1 tsp vanilla sugar (optional)

Instructions

1. Make the Chocolate Base

- In a saucepan, melt the butter, sugar, milk, and cocoa together.

- Heat gently until smooth and glossy.

- Set aside to cool until warm (not hot).

- This step is key — it’s what makes murzynek taste like murzynek.

2. Cheesecake Mixture

- Mix cream cheese with sugar until smooth.

- Add the egg and vanilla; mix just until combined.

- Set aside.

3. Finish the Batter

- Preheat oven to 170°C (top & bottom heat).

- Line a 12 × 20 cm pan with parchment.

- Add eggs to the cooled chocolate mixture, one at a time, mixing well.

- Sift in flour and baking powder; mix until just combined.

4. Assemble

- Pour chocolate batter into the pan.

- Spoon cheesecake mixture on top (make spots).

5. Bake

- Bake 40–45 minutes, until a skewer comes out with moist crumbs (not dry).

- Cool completely — murzynek tastes best the next day.

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Simple Seaweed Egg Drop Soup

This light and nutritious seaweed egg drop soup is a perfect starter or quick meal. Fresh or frozen seaweed adds a subtle ocean flavor and nutrients, while egg ribbons create a silky texture that’s comforting and elegant. Ready in just 10 minutes, this soup is naturally low in calories, gluten-free, and perfect for a cozy lunch or a warming appetizer.

You can keep it simple or add soft tofu, goji berries, and spring onion for extra texture and flavor. A dash of sesame oil at the end gives it a fragrant, nutty finish.

Ingredients (2–3 servings)

- 30–50 g fresh frozen seaweed (wakame / sea lettuce type)

- 2–3 thin slices of fresh ginger

- 2 eggs, lightly beaten

- 500 ml water or light chicken stock

- ½ tsp salt, or to taste

- ¼ tsp white pepper

- ½ tsp sesame oil

Optional:

- ½ tsp chicken powder

- A few goji berries

- Chopped spring onion

- Soft tofu cubes

Instructions:

1. Prepare the seaweed

- Thaw seaweed quickly in cold water (1–2 minutes).

- Rinse well and squeeze gently to remove excess water.

- Cut into bite-size pieces if long.

2. Make the soup base

- Bring water or stock to a gentle boil.

- Add ginger and simmer 2-3 minutes. Remove ginger slices or leave them in.

- Add seaweed and simmer 1–2 minutes only (do not overcook — fresh seaweed gets slimy).

3. Season

- Add salt (and chicken powder if using) and white pepper.

- Taste first — fresh seaweed is naturally salty.

4. Add egg

- Lower heat to gentle simmer.

- Slowly drizzle in beaten egg while stirring lightly to form egg ribbons.

5. Finish

- Turn off heat.

- Add sesame oil.

- Garnish if desired.

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Cherry Custard Crumble Cake – Sweet Layers of Pastry, Cream, and Fruit

This Cherry Custard Crumble Cake is a delightful layered dessert combining buttery shortcrust pastry, silky custard, and a glossy cherry topping. The base and top are made from a soft, crumbly dough that bakes into a delicate golden crust, while the creamy custard layer adds richness and smoothness. Sweet-tart cherries provide a fruity contrast, creating a balanced and visually appealing dessert.

Perfect for afternoon tea, family gatherings, or a festive treat, this cake is approachable yet impressive. Grated dough gives it a rustic, homemade feel, and the combination of custard and cherries makes every bite satisfying. Serve fully cooled and dusted with powdered sugar for an elegant finish.

Tips:

- Use warm custard, not hot, to prevent the pastry from becoming soggy.

- Adjust sugar in the cherry layer depending on tartness.

- Vanilla in the custard enhances flavor and aroma.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g  sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 1 egg 

- 30 g sugar

- 280 ml milk

- 20 g cornstarch

-  optional: vanilla extract or vanilla sugar

Cherry Layer:

- 150-200 g fresh cherries, pitted

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flourr, baking powder and  sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Cherry Layer

- Place cherries and sugar in a saucepan.

- Heat over medium heat until the cherries release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the cherries while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The cherries should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked cherry layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Notes

- This cake slices best fully cooled.

- If cherries are very sour, increase sugar slightly in the cherry layer.

- Add vanilla to the pudding for an extra flavour.

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Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

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Black Forest Style Chocolate Cherry Cake

This Black Forest–inspired chocolate cherry cake is everything you want in a homemade dessert—rich, soft chocolate sponge, juicy cherry filling, and a light, stabilized mascarpone cream that holds its shape beautifully.

The sponge is airy yet moist, made with cocoa and whipped eggs for that delicate texture. The cherry layer adds a perfect balance of sweetness and slight tartness, enhanced with a touch of cherry liqueur for depth of flavor. And the cream? Smooth, creamy, and stable enough for layering and decorating without being overly heavy.

This cake is perfect for celebrations, but also simple enough to make at home when you want something truly special. It actually tastes even better the next day, once all the layers have had time to set and the flavors come together.

Ingredients:

Chocolate Sponge Cake

- 3 large eggs

- 90 g brown sugar

- 60 g oil

- 80 g milk 

- 80 g cake flour

- 30 g cocoa powder

- 8 g baking powder

Cherry Filling:

- 300 g cherries (fresh or frozen, pitted)

- 50 g sugar

- 10 g corn starch

- 40 g water 

- 20 g cherry liquor

Stabilized Cream Filling:

- 350 g heavy whipping cream (very cold)

- 200 g mascarpone (cold)

- 70 g powdered sugar

- 6 g gelatin powder

-36 g cold water (for blooming)

Decoration

- Reserved cake crumbs (from trimming sponge)

- Fresh or jarred cherries

Instructions

1. Chocolate Sponge Cake

- Preheat oven to 160°C. Line a 6-inch pan.

- Beat eggs and sugar on high speed for 8–10 minutes, until pale, thick, and ribbon-like.

- Add in oil and milk.

- Sift together flour, cocoa powder and baking powder.

- Gently fold the ingredients into the batter.

- Bake 40–45 minutes, until a skewer comes out clean.

- Cool completely, then slice into 3 even layers.

2. Cherry Filling

- Cook cherries, sugar, and cherry liquor over medium heat until cherries release juice.

- Mix cornstarch with water, stir into cherries, and cook until thickened.

- Remove from heat and cool completely.

3. Stabilized Cream

- Bloom gelatin in cold water for 5–10 minutes.

- Gently melt gelatin and let it cool until lukewarm.

- Whip cream with powdered sugar to soft peaks.

- Add mascarpone and whip briefly on low speed until smooth.

- Stir the melted gelatin directly into a small portion of the cream mixture.

- Add this gelatin-cream mixture back into the main bowl.

- Whip gently until firm but smooth peaks form.

- Chill for 15-20 minutes.

4. Assemble

- Place first cake layer on a plate. Brush with cherry syrup / tea or other liquid of choice.

- Spread a thin layer of cream.

- Pipe a cream ring around the edge and fill the center with cherry filling.

- Repeat with the second layer.

- Add the third layer and soak lightly.

- Cover the top and sides with cream.

5. Decoration

- Crumble leftover cake and press crumbs onto the sides and top.

- Pipe rosettes around the edge of the cake.

- Decorate with cherries.

6. Chill

- Refrigerate at least 6 hours, preferably overnight.

- Best texture on day 2.

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