Ice cube dessert cake

The dessert we will prepare today is a cocoa sponge cake with fine vanilla cream, a true delight that combines textures and flavors. This recipe is perfect for special occasions or simply to bring a smile to the faces of loved ones. The cake will have a moist, syrup-soaked base topped with delicious vanilla cream and whipped cream, and the decoration will add a touch of magic. Let's get started!

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 3 hours and 20 minutes (including cooling time)
Number of servings: 12

Ingredients

For the sponge:
- 4 fresh eggs
- 120 g sugar
- 1 packet baking powder
- 50 g cocoa
- 80 g flour

For the cream:
- 2 packets vanilla pudding
- 6 tablespoons sugar
- 800 ml milk
- 220 g margarine (or butter, for a richer taste)

For the syrup:
- 150 ml water
- 3 tablespoons sugar
- orange essence (or rum, vanilla essence, to taste)

For decoration:
- 300 ml whipped cream
- decorative pearls (or cocoa for a more elegant look)

Step by step for a perfect result

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This step is crucial for achieving a more stable meringue. Separate the eggs, ensuring that no yolk gets into the egg whites.

2. Beating the egg whites: In a clean bowl, beat the egg whites until foamy using a mixer. Gradually add the sugar while continuing to mix until you achieve a firm meringue that forms stiff peaks. One technique you can use is to turn the bowl upside down - if the meringue doesn’t move, it’s perfect!

3. Adding the yolks and dry ingredients: Incorporate the yolks into the meringue, gently folding with a spatula. Add the cocoa and mix again. Then, sift the flour together with the baking powder and slowly fold them in using the same spatula, with gentle bottom-up movements. It is important not to overmix to keep the air in the mixture.

4. Baking the sponges: Preheat the oven to 160°C (low heat). Grease a baking pan with butter and dust it with flour, then pour in the sponge mixture. Bake for 10 minutes on low heat, then increase the temperature to 180°C (medium heat) and continue baking for 30 minutes. You can check if it’s done with a toothpick - it should come out clean.

5. Preparing the syrup: In a small saucepan, boil the water with the sugar until completely dissolved. Once cooled, add the chosen essence. This syrup will add moisture and flavor to our sponge.

6. Preparing the vanilla cream: Follow the instructions on the pudding package, using the 800 ml of milk. Once the pudding has cooled, incorporate the margarine (or butter) mixed with 2-3 tablespoons of sugar. Mix well until you achieve a smooth and homogeneous cream.

7. Assembling the cake: Once the sponge has completely cooled, generously soak it with the prepared syrup. Then, spread the vanilla cream evenly over the entire surface, using a spatula to level it. Finally, whip the cream and spread it over the vanilla cream. You can use a fork to create decorative stripes on the surface of the whipped cream.

8. Decoration: Add decorative pearls or sprinkle cocoa for an elegant look. Let the cake refrigerate for at least 3 hours before serving. This waiting time will help firm up the layers and make each slice perfect.

Useful tips and tricks

- If you prefer a more intense flavor, you can add grated lemon or orange zest to the cream mixture.
- Instead of margarine, you can use butter for a richer taste and creamier texture.
- Make sure the sponge is completely cooled before soaking it; otherwise, the syrup will absorb too quickly.
- This cake pairs very well with fruit tea or a light coffee, bringing a delicious balance of flavors.

Nutritional benefits

This cake contains eggs, which are an excellent source of protein and vitamins, and the milk in the pudding adds essential calcium. However, it is good to know that desserts with sugar and fats should be consumed in moderation.

Frequently asked questions

1. Can I use whole wheat flour?
Yes, you can replace white flour with whole wheat flour, but the cake may have a slightly different texture.

2. Can this cake be frozen?
While it is recommended to consume it fresh, the cake can be frozen, but it’s better to do so without whipped cream and decorations.

3. What can I use instead of margarine?
Butter is an excellent alternative, but you can also use coconut oil for a dairy-free option.

4. How can I vary the recipe?
You can add fresh or dried fruits between the layers of cream for a fresher taste and interesting texture.

This cocoa cake with vanilla cream recipe is not just a dessert but a joyful cooking experience. Share it with your loved ones and enjoy every bite! Bon appétit!

 Ingredients: Base: 4 eggs, 120g sugar, 1 packet baking powder, 50g cocoa, 80g flour. Cream: 2 packets vanilla pudding, 6 tablespoons sugar, 800ml milk, 220g margarine. Syrup: 150ml water, 3 tablespoons sugar, orange essence (or rum, vanilla essence). Decoration: 300ml whipped cream, decorative beads (or cocoa).

 Tags:  whipped cream vanilla dessert cake ice cubes vanilla pudding vanilla cream cocoa base