Eskimo cake

Eskimo cake — a wonderful dessert with just one layer and a large layer of airy custard cream. Not a cake, but a sweet tooth’s dream!

Vanilla, creamy taste, and chocolate glaze — a combination that strongly resembles the famous ice cream, which is probably why this fabulous dessert got its name.


6 eggs

2.5 cups of sugar

10 tablespoons of water

4 tablespoons of cocoa powder

0.5 teaspoon of baking soda

1.5 cups of wheat flour

1.5 teaspoons of vanilla extract

1 cup of milk

300 grams of butter

2 tablespoons of sour cream


Beat the yolks with 1 cup of sugar, add baking soda, water, 1 tablespoon of cocoa powder, and 1 teaspoon of vanilla extract.

Beat the whites separately until stiff peaks form, then combine with the yolks. Stir in 1 cup of flour.

Grease a baking pan with butter, pour in the batter, and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. Check the cake’s readiness with a toothpick.

While the cake is baking, prepare the cream:

Beat with a mixer 2 eggs, 1 cup of sugar, 0.5 cup of flour, then add warm milk. Place over heat, stirring, bring to a boil, then simmer for another 1 minute, and let cool completely.

Mix 250g of softened butter with the remaining vanilla extract, beating well, then combine with the mixture from step 3.
Next, prepare the glaze. Mix the remaining sugar, cocoa, and sour cream. Place over low heat,

bring to a boil, remove from heat, add the remaining butter, and let cool.

Cool the cake, spread the cream over it, refrigerate for 30-40 minutes, then pour the glaze and refrigerate again for at least 2 hours.

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