How to Make Torcik Wedlowski: A Polish Delight to Impress Your Family

Torcik Wedlowski, a layered hazelnut meringue cake filled with rich buttercream and topped with a delicate spiderweb chocolate glaze, is a Polish classic. It’s the kind of dessert that makes you stop and savor every bite. And the best part? It’s much simpler to make than its elegant appearance suggests!

Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create a show-stopping Torcik Wedlowski that will have your friends and family asking for seconds.

Gather Your Ingredients for this Polish Delicacy

For the meringue layers:

• 1 cup (100g) blanched hazelnuts
• 6 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 cup (200g) granulated sugar

For the buttercream filling:

• 6 large egg yolks
• 1/2 cup (100g) granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) milk

For the chocolate glaze:

• 4 ounces (113g) dark chocolate, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon heavy cream

Tools You’ll Need

• Two 8-inch round cake pans
• Parchment paper
• Standing mixer or electric hand mixer
• Saucepan
• Heatproof bowl
• Serrated knife
• Piping bag with a star tip (optional)

Torcik Wedlowski Layers

Step-by-Step Guide to Baking Torcik Wedlowski

Making the Meringue Layers:

1. Preheat your oven to 300°F (150°C). Line the bottom of your two 8-inch cake pans with parchment paper. Don’t grease the sides of the pans.
2. Toast the hazelnuts. Spread the hazelnuts on a baking sheet and toast them in the preheated oven for about 10-12 minutes, until fragrant and lightly browned. Let them cool completely, then rub the skins off using a clean kitchen towel.
3. Grind the hazelnuts. In a food processor, pulse the toasted hazelnuts until finely ground. Set aside.
4. Whisk the egg whites. In the bowl of your stand mixer (or using an electric hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
5. Gradually add the sugar. With the mixer running, slowly add the granulated sugar, a tablespoon at a time, until the meringue is thick and glossy, and the sugar is fully dissolved.
6. Fold in the hazelnuts. Gently fold in the ground hazelnuts using a spatula. Be careful not to deflate the meringue.
7. Bake the meringue layers. Divide the meringue batter evenly between the prepared cake pans. Use the back of a spoon or an offset spatula to spread the batter evenly.
8. Bake for 1 hour and 15 minutes. The meringue layers should be dry to the touch and lightly golden brown. Turn off the oven and leave the meringues inside to cool completely with the door slightly ajar. This will help prevent cracking.

Making the Buttercream Filling:

1. Prepare a double boiler. Fill a saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water.
2. Cook the egg yolks and sugar. In the heatproof bowl, whisk together the egg yolks and sugar. Cook over the simmering water, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.
3. Cool the egg yolk mixture. Remove the bowl from the heat and let the egg yolk mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
4. Beat the butter. In a separate bowl, beat the softened butter with an electric mixer until light and fluffy.
5. Combine the mixtures. Gradually add the cooled egg yolk mixture to the beaten butter, beating well after each addition. Stir in the vanilla extract.
6. Add the milk. Slowly pour in the milk while beating the buttercream on low speed until smooth and creamy.

Making the Chocolate Glaze:

1. Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering water (or in the microwave), melt the chocolate and butter together, stirring occasionally until smooth.
2. Stir in the heavy cream. Remove the bowl from the heat and stir in the heavy cream until the glaze is smooth and glossy.

Torcik Wedlowski Filling

Assembling Your Masterpiece:

1. Level the meringue layers. Once the meringue layers are completely cool, use a serrated knife to carefully level the tops if they have puffed up unevenly during baking.
2. Fill and stack the layers. Place one meringue layer on a serving plate. Spread half of the buttercream filling evenly over the layer. Top with the second meringue layer. Spread the remaining buttercream over the top.
3. Create the chocolate glaze pattern. Pour the chocolate glaze over the top of the cake, letting it drip down the sides. Use a spoon or an offset spatula to help spread it evenly. To create the traditional spiderweb design, use a toothpick or a skewer to drag lines through the glaze from the center outwards.
4. Chill and serve. Refrigerate the Torcik Wedlowski for at least 2 hours before serving to allow the buttercream and glaze to set.

Tips and Tricks for the Best Torcik Wedlowski

• Room temperature ingredients are key. Make sure your eggs and butter are at room temperature before you start. This will help them emulsify properly and create a smooth, stable meringue and buttercream.
• Don’t over-mix the meringue. Be careful not to over-mix the meringue once you add the sugar and hazelnuts, as this can cause it to become dry and crumbly.
• Patience is key for cooling. Letting the meringue layers cool completely in the oven prevents them from cracking due to a sudden change in temperature.
• Get creative with decoration. While the traditional spiderweb design is classic, feel free to get creative with the chocolate glaze! You can use a piping bag to create decorative swirls or even top the cake with chopped hazelnuts or chocolate shavings.

Torcik Wedlowski Finished

Did You Know?

Torcik Wedlowski hails from the city of Wrocław in Poland and is named after the city’s market square, “Rynek we Wrocławiu”. This beloved cake is often served during special occasions and celebrations.

There you have it – a taste of Poland in every slice. Share this recipe with your friends and family and surprise them with a taste of this elegant and delicious cake. Happy baking!