Iceberg cake recipe

Recipe for a popular chocolate cake with custard cream and ladyfingers.

5 z 6 ocen

Prep Time 1 30

Cook Time 40

Total Time 2 10

Course Cakes

Servings 24

Calories 290 kcal

1 cup coffee (cooled - I additionally sweetened mine with 2 teaspoons of erythritol)

Beat the egg whites with sugar until a thick and fluffy mixture is formed.
4 egg whites, 100 g sugar
Sift the flour through a sieve together with cocoa, potato starch, and baking powder.
100 g wheat flour - all-purpose, 2 tablespoons unsweetened cocoa, 2 tablespoons potato starch
Add the egg yolks to the beaten egg whites and gently mix.
4 egg yolks
Add the sifted flour and mix with a spatula.
Add cold water and gently mix.
3 tablespoons cold water
Transfer the batter to a baking pan approximately 20/30 cm in size and bake at 170 degrees (fan mode) for about 30 minutes.
After baking, let it cool.
Cut the cold sponge cake into two layers.

Pour off about 2/3 cup of milk and dissolve two puddings in it, add egg yolks and mix (you can omit the egg yolks if necessary).
750 ml milk, 2 vanilla puddings, 2 egg yolks
Bring the rest of the milk to a boil with sugar and vanilla sugar.
1 tablespoon vanilla sugar, 50 g sugar
Pour the milk with pudding into the boiling milk and stir until thick.
Remove the pudding from the heat, place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and set aside to cool (at room temperature).
Transfer the softened butter to a mixer bowl and beat on high speed for about 10 minutes.
200 g butter
Scrape the butter from the sides of the bowl and start adding the cooled pudding one tablespoon at a time.

Place one of the sponge cake layers in the baking pan.
Soak it with cooled coffee (it can also be Inka coffee).
1 cup coffee
Spread half of the pudding cream.
Place the second sponge cake layer on top of the cream and also soak it with coffee.
Spread the rest of the cream.
Trim the ladyfingers a bit so they can stand, and insert them into the custard cream.
about 150-200 g ladyfingers
Put the cake in the fridge to chill.

In a saucepan, melt butter together with sugar and water.
200 g butter, 0.5 cup water, 50 g sugar
Set aside to cool slightly.
To the still warm butter, add powdered milk and mix thoroughly.
about 220 g full-fat milk powder
Set aside about 1/3 of the mixture and add bitter cocoa to it.
2 tablespoons unsweetened cocoa
The milk mixture stiffens quickly - then you can add a little milk to it, or heat it until it becomes more liquid.
Spread the milk glaze over the ladyfingers and the space between them.
Finally, pour the chocolate glaze over it.
Chill the cake in the refrigerator for several hours.
It's best to take the cake out before serving, as it tastes best when the custard cream softens :)

Servings: 100gCalories: 290kcalCarbohydrates: 24gProtein: 6gFat: 19g

Keyword cake with powdered milk, cake with pudding cream

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