Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.

Ingredients

The Dough:

- 200 g bread flour

- 4 g instant yeast

- 40 g sugar

- 70 ml warm milk

- 1 Egg yolk (save the white for the filling)

- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 

- warm water or orange juice (for soaking)

- 200 g cream cheese (room temperature)

- Remaining eggeWhite

- 30 g powdered sugar

Crumble:

- 30g butter 

- 25g sugar

- 50g flour  

Instructions

1. Prep the Raisins:

- Place the raisins in a small bowl and cover with warm water or juice. 

- Let them soak for 15 minutes. 

- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.

2. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

3. Prepare the Dough:

- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 

- Knead for about 10 minutes until the dough is smooth and elastic. 

- Cover and let rise in a warm spot for 60 minutes (it should double in size).

4. Prepare the Filling:

- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.

5. Shape and Twist:

- Roll the risen dough into a rectangle (roughly 20 x 30 cm).

- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.

- Sprinkle the plumped raisins generously over the cheese.

- Roll the dough tightly starting from the long side to create a log.

Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.

6. The Cut:

- Using a very sharp knife, cut the log in half lengthwise. 

- Turn the two strips so the open layers of cheese and raisins are facing up. 

- Twist the two strands over each other, keeping the "open" side visible.

7. Final Proof:

- Place the twist into a greased loaf tin or onto a parchment-lined tray. 

- Cover and let rise for 45–60 minutes. It should look puffy and "alive."

8. Bake:

- Preheat your oven to 175°C. 

- Brush the top of the dough (not the cheese) with a little milk. 

- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.

9. Finishing:

- Let it cool for at least 20 minutes before slicing. 

- The cream cheese needs time to "set," or it will be messy when cut. 

- Drizzle with icing or a simple honey glaze if you want an extra shine.

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Wuzetka - Polish Chocolate Cream Cake

If you love a dessert that balances rich cocoa with light-as-air cream, meet the Wuzetka — Warsaw’s most famous culinary icon.

Born in the late 1940s, this nostalgic pastry was named after a major post-war highway project (the W-Z Route) and quickly became a symbol of the city's rebirth and cafe culture.

It’s the ultimate balance of textures. Unlike heavy buttercream desserts, the fresh cream keeps it surprisingly light, while the bitter cocoa prevents it from being overly sweet.

It’s a bite of Polish history that pairs perfectly with a hot cup of black coffee.

Pan size: 25 × 16 cm

Servings: 12 pieces

Ingredients

Chocolate Sponge Cake

- 3–4 eggs (about 190–200 g total)

- 120 g fine sugar

- 70 g cake flour

- 40 g unsweetened cocoa powder

- 8 g baking powder

Whipped Cream Filling

- 550 ml heavy cream (36%, very cold)

- 40 g powdered sugar

- 8 g gelatin

- 40 ml cold water (for soaking gelatin)

Chocolate Ganache (Topping)

- 140 g dark chocolate (about 60%)

- 60 ml heavy cream (30%)

Additional

- 150 ml strong black tea, cooled

- 150g tart jam (black currant or plum)

Instructions

1. Make the Sponge Cake

- Preheat the oven to 170°C.

- In a large bowl, beat the eggs with sugar until the mixture becomes very light, fluffy, and thick.

- Sift in the cake flour, cocoa powder, and baking powder. 

- Gently fold everything together until smooth and fully combined.

- Pour the batter into a lined 25 × 16 cm pan.

- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool completely.

- Once cooled, slice the sponge cake horizontally into 2 layers.

2. Prepare the Cream

- Soak the gelatin in cold water and let it bloom for about 5–10 minutes.

- Heat gently until fully dissolved (do not boil).

- In a cold bowl, beat the heavy cream with powdered sugar until it reaches soft peaks.

- Mix a few tablespoons of whipped cream with the melted gelatin first to temper it.

- Gently fold the gelatin mixture back into the remaining whipped cream until smooth.

3. Assemble the Cake

- Place the first sponge layer back into the pan.

- Soak it evenly with half of the cooled black tea.

- Spread the jam evenly over the cake.

- Spread about 3/4 of the whipped cream filling over the sponge.

- Place the second sponge layer on top and gently press down.

- Soak the top layer with the remaining black tea.

- Refrigerate while preparing the ganache.

4. Make the Chocolate Ganache

- Heat the heavy cream until hot but not boiling.

- Add the chopped dark chocolate and let it sit for a minute.

- Stir until smooth and glossy.

- Pour the ganache over the top of the cake and spread evenly.

- Chill for about 30 minutes until the chocolate sets.

5. Decorate

- Use the remaining whipped cream to pipe rosettes on top of the cake.

- Chill for a few more hours before slicing.

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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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Taiwanese-Style Sweet Corn Soup

This Taiwanese-style sweet corn soup is thick, glossy, and gently sweet—just like the comforting soups served in night markets and family restaurants. Made with a combination of whole corn kernels and creamed corn, it has a naturally rich texture, while finely diced potato (or sweet potato) adds body and a subtle sweetness that kids especially love.

You can also add shredded crab sticks or ham pieces, making the soup light yet satisfying, and a touch of white pepper give it that unmistakable Taiwanese aroma. Thickened with a simple cornstarch slurry, the soup should be smooth and spoon-coating, with corn suspended evenly throughout.

It’s quick to prepare, budget-friendly, and perfect as a starter, light meal, or after-school comfort food—especially on cooler days or when you want something warm and soothing without heavy spices.

Ingredients

- 15 ml oil

- 1/2 an onion

- 150 g sweet corn kernels

- 150 g creamed corn 

- 120 g potato or sweet potato, cut into small dice

- 60 g crab sticks, shredded

- 600 ml chicken stock or water

- 30 g cornstarch 

- 50 ml water or milk (for slurry)

- ½ tsp salt (to taste)

- ½–1 tsp sugar

- ¼ tsp white pepper

- ½ tsp sesame oil (optional)

- Spring onion, finely chopped, for garnish

Instructions

1. In a pot, melt the butter over medium heat. 

2. Add the diced onion and cook for 3–4 minutes, until soft and translucent (do not brown).

3. Add the diced potato or sweet potato. Stir for 1 minute to coat in butter.

4. Pour in the chicken stock or water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the potato is tender.

5. Stir in the sweet corn kernels and creamed corn. Simmer for 5 minutes.

6. Add the shredded crab sticks and cook for 1–2 minutes, just until heated through.

7. Add salt, sugar, and white pepper. Taste and adjust seasoning — it should be gently sweet and savory.

8. Mix cornstarch with water to make a slurry. Slowly pour into the soup while stirring continuously until thick and glossy.

9. Turn off the heat and stir in sesame oil, if using. Garnish with spring onion and serve hot.

Texture Tips (Taiwanese Style)

- Cut the potato small so it thickens the soup naturally.

- Sweet potato adds a gentle sweetness and extra creaminess, very popular with kids.

- The soup should be thick enough that corn stay suspended, not sink.

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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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