Prince Polo bar cake

A delicious cake with layers of chocolate sponge, walnut and coconut meringue and cream bursting with chocolate and famous Polish  Prince Polo bar pieces. It's not overly sweet and it looks elegant. It's quite time-consuming but worth the effort you put into making it.

Photo: Kraft Foods

Ingredients:

Chocolate sponge:

6 eggs 

6 tbsp sugar

6 tbsp flour

2 tbsp cocoa powder

1 tsp baking powder


a pinch of salt

• Separate the eggs and beat the whites with a pinch of salt until soft peaks form. Then add the sugar in three portions and continue beating until stiff peaks form. Add the yolks, one at a time and beat until thick and light in colour. 
• Sift the flour, baking powder and cocoa and gently fold into the egg mixture.
• Transfer onto a (25x36 cm) baking tray  which has been lined with parchment paper. Bake at 180 C for 20-25 minutes. 
• When the sponge is cold, cut horizontally into two equal slabs.

Meringue:


7 egg whites

a pinch of salt

150 g sugar

200 g chopped walnuts

100 g shredded coconut

150 g chopped  Prince Polo bars ( 3 large XXL bars)

• Beat the whites with a pinch of salt until soft peaks form. Then add the sugar in three portions and continue beating until stiff peaks form.
• Fold in the chopped walnuts, Prince Polo bars and the coconut.
• Transfer onto a baking tray (25x36 cm) which has been lined with parchment paper. Bake at 170 C for 20-25 minutes. 

Creamy custard filling:

750 ml milk

7 egg yolks

4 tbsp sugar

4 heaped tbsp potato starch

3 heaped tbsp flour

350 g soft butter

1 bar of dark chocolate (chopped)

150 g chopped Prince Polo  bars ( 3 large XXL bars)

• Beat the egg yolks with the sugar, add the flours and a few spoonfuls of milk and mix everything well making sure that there are no lumps.
• Pour 5 tablespoons of water into a pot ( in this way the milk won't burn and stick to the bottom of the pan) and when it begins to boil pour in the milk and bring everything to a boil.
• Pour the egg mixture into the boiling milk and whisk vigorously until the mixture thickens and begins to bubble. 
• Cream the butter and add the cold custard, in small portions, making sure that everything is well incorporated.
• Fold in the chopped Prince Polo bars and dark chocolate.

Chocolate ganache:

3 tbsp butter

3 tbsp milk

3 tbsp sugar

3 tbsp cocoa powder

Put everything in a pan over medium heat and simmer stirring constantly for about 3 minutes until the ganache thickens.

Assembly:

• Line a baking tray with parchment paper and assemble the cake on the paper in the following order:
• a slab of chocolate sponge+one half of the custard filling+the meringue slab+another half of the custard filling+the second chocolate sponge slab.

Pour warm ganache over the assembled cake and spread it evenly using a palette knife. Transfer into the fridge for a few hours to set.
Enjoy:)