Iceberg cake
Iceberg cake is a delicious no-bake cake consisting of custard cream, biscuits, sponge cakes and powdered milk glaze. The cake looks beautiful on the plate, it is creamy and sweet. It is a good idea to divide the preparation of this cake into two days, in the evening of the first day cook the custard, and on the next day make the cream and assemble the cake. I encourage you to try the below recipe for Iceberg cake and I hope you will enjoy.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for Iceberg cake.
Custard cream:
- 1 l milk
- 4 large egg yolks
- 150 g crystal sugar
- packet of vanilla sugar (16 g)
- 200 g butter
- 3 vanilla puddings in powder (120 g)
Milk glaze:
- 200 g butter
- 100 g crystal sugar
- 160 ml water + 50 ml
- 200 g powdered milk
- 15 g dark cocoa
Additionally:
- 100 g round sponge biscuits
- 250 g cocoa butter cookies
How to make Iceberg cake.
Using a hand whisk, mix the custard powder with the yolks and 1/2 of the milk in a bowl. Pour the remaining milk into a pot, add crystal sugar and vanilla sugar and bring it to a boil. Pour the liquid from the bowl onto the boiling milk and bring it to a boil, while stirring constantly. Cook the pudding over a low heat for about 3 minutes, stirring frequently, at the beginning of cooking with a hand whisk and then with a spoon. Place the custard in a bowl, cover with foil so that it sticks to the custard, and set it aside to cool it down.
Put the soft butter into a bowl and cream it until creamy and fluffy – about 5 minutes. Then put a spoonful of cold custard into the butter and mix for a moment, add another spoonful of custard and continue mixing. After a few seconds, add the remaining custard while mixing. Cover the baking tray with baking paper or aluminium foil and then place half of the cocoa biscuits next to each other and cover the biscuits with half of the custard cream. Level the cream with a spoon, then place the remaining cocoa biscuits on it and cover with the remaining cream. Place the sponge biscuit halves into the evenly distributed cream (just a little, don’t press too hard) and put the cake in the fridge for an hour.
Pour 160 ml of water into the pot, add crystal sugar and butter. Dissolve and bring it to a boil. Remove the pot from the heat, pour in the sifted milk powder and mix it with a hand whisk until there are no lumps in the mixture. Next, pour the glaze into two bowls and add cocoa into one of them and add enough hot water (poured from 50 ml) to make the glaze liquid. Proceed in the same way with the light glaze, i.e. add enough water to make the glaze liquid. Remove the cake from the fridge and, starting with the cocoa glaze, pour it over the sponge cakes placed on the cake, and then do the same with the light glaze. Place the cake in the fridge again, this time for 2-3 hours. Before serving, keep the cake in the refrigerator.
Good to know when making Iceberg cake.
I prepared the cake in a rectangular baking tray measuring 22 by 28 centimetres.
Powdered milk glaze thickens quite quickly, so it should be poured onto the cake as soon as possible after preparation. If the glaze becomes very thick, you must add hot water.
The amount of biscuits used may be slightly different than the one I provided, it depends on the size of the biscuits used and their weight. I made the cake with both larger and smaller biscuits. When I make them using smaller biscuits, I use around 180 g.
Do you like cakes with cream? If so, try our recipe for Butter cake with rhubarb cream and dulce de leche.
