Welcome to everyone who’s joined our culinary channel! Today, we’re making the ‘Eskimo’ cake. This cake has moist, super-chocolaty layers and an abundance of creamy filling that strongly resembles ice cream. The cake is unbelievably delicious and looks beautiful when sliced.

Ingredients:

For the Layers:

• Eggs: 3
• Sugar: 120 g
• Water: 70 ml
• Flour: 120 g
• Cocoa powder: 2 tbsp
• Baking powder: 1 tsp

For the Cream:

• Eggs: 2
• Condensed milk: 200 g
• Flour: 2 tbsp
• Butter: 150 g
• Milk: 300 ml

How to Make the ‘Eskimo’ Cake:

Prepare all the necessary ingredients for the layers.

Separate the egg whites and yolks.

Add half of the sugar to each bowl. Beat the whites until they form stiff peaks and the sugar dissolves, then beat the yolks until they turn pale and fluffy. Add water to the yolks and mix gently.

Gradually fold the yolks into the whipped whites, mixing on the lowest mixer speed or by hand.

Sift the cocoa powder (use heaping tablespoons) and flour, then add the baking powder.

Fold everything with a spatula, trying to keep the batter airy but ensuring there are no lumps. Pour into a pan lined with foil (no need to grease it). Here, an 18-cm diameter pan is used.

Place in a preheated oven and bake at 160°C for 40 minutes. Check for doneness with a toothpick; if it comes out dry, the layer is well-baked. Let it cool on a rack. Ideally, wrap it in plastic wrap and place in the fridge for several hours to allow the moisture to distribute evenly, enhancing the chocolate layer’s flavor.

Prepare all the ingredients for the cream.

In a saucepan, crack the eggs and add condensed milk. Mix until smooth, then add flour.

Pour in hot milk and put the saucepan on the stove.

Heat over low heat, stirring until thickened to a sour cream consistency. Cover with plastic wrap and let it cool completely.

Beat softened butter with a mixer, then gradually add the cooled custard mixture one spoonful at a time while continuing to beat.

The result will be a fluffy cream.

Cut the layer into two parts. Place one part in the pan. For soaking, mix one tablespoon of condensed milk with 100 ml of water, then pour half over the layer. Spread all of the cream on top.

Cover with the second layer and soak it as well. Refrigerate overnight to let the cream set well and the moisture in the layers distribute evenly.

Remove the cake ring.

Pour chocolate glaze over the top (melt 50 g of dark chocolate and add 2 tbsp of sour cream).

The ‘Eskimo’ cake is ready.

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