Cuckoo Cake

HTML tutorial

There are cakes you just know you’ll bake… Like, you’re sure of it even before baking :)
The moment I saw this recipe, I already knew it would be on my must-bake list and, moreover, I knew it would be one of my favourites!
And to tell you, I was not wrong at all :)
It won’t be an exaggeration to place this cake among the most delicious ones on Sarenka!
(Of course there is still a lot to be added in the future, I hope) But for the time being, I will welcome Cuckoo Cake in my Top5… or even Top3 :)

Just to explain, the name of the cake comes from Polish sweets called Cuckoo Sweets. You can check on them here :)

The cream is sooo creamy, just the way it should. Especially when you try it straight from the fridge… If you add the taste of (a bit) drunk biscuits and my beloved brownies… Mhmm… Pure perfection for me :)

If you want the cream to be thicker, you’ll have to add a bit of gelatine to it.
I decided not to and… well, the cream got a bit slippy ;P But as you already know me, I would stand more for the taste than perfect look :)

So so so hurry up to the kitchen!
It’s really really worth making :)

Chocolate-coffee Cream -> day before serving!

  • 300ml heave cream (36% would be the best choice)
  • 150g milk chocolate
  • 1 tsp instant coffee

Chop the chocolate.

Heat up the cream till the moment of boiling and add chopped chocolate and coffee.
Stir until you get smooth chocolate mass.

Leave aside for cooling.
Then cool in the fridge for at least 12 hours!

Cuckoo Cream -> day before serving

  • 300ml heave cream (36% would be the best choice)
  • 120g cuckoo sweets (about 3/4 cup of sweets)
  • 1 1/2 tsp gelatine (I didn’t use it but next time I’ll be experimenting :))

Heat up the cream with the sweets until cuckoos melt completely and you get smooth mass :)

Leave aside for cooling.
Then cool in the fridge for at least 12 hours!

Brownies (form 23cm):

  • 170g dark chocolate
  • 70g butter
  • 1/4 cup baking sugar
  • 3 eggs
  • few drops of vanilla aroma
  • pinch of salt

Line the form with bakery paper.

Melt the butter with chocolate on a low-heat until it’s combined.
Leave aside for cooling.

Once it’s cooled, add yolks and some aroma.
Stir it all.

Start whipping the whites with a pinch of salt.
Once the mass gets foamy and quite thick, start adding sugar, slowly slowly, spoon by spoon :)

Stir a half of the foam in the chocolate mass subtly.
Add the rest of the foam and stir in in again till all is combined.

Pour the mass into the form.

Bake at 160°C for about 20 minutes.

Cool ajar.


  • 150g biscuits
  • 1/3 cup fresh brewed coffee (I use 2 tsp of coffee)
  • 1/3 cup Baileys

Making the cake :)

Take the cooled chocolate mass out of the fridge.
Whip it till you get thick cream.

Lay it on brownies and smoothen.
To the fridge again… but just for a moment :)

Combine coffee with Baileys and start soaking biscuits in it.
Place them on the chocolate cream… and back to fridge :)

After (let’s say) half an hour, whip the cuckoo mass till you get a thick cream.
(if you decide to use gelatine, add it at the end of whipping… the way gelatine is prepared should be given on a packet :))

You can decorate the cake with grated chocolate :)



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