Iceberg cake – creamy and sour cream splendor of taste

Reviews (3)

7

Prepared by: Marina Zolotseva

07/20/2014 Cooking time: 2 hours 0 minutes

For those who do not like complex desserts, but want to prepare something for the holiday table, I offer a wonderful option - Iceberg cake. It looks stunning and is easy to prepare.

How to make “Iceberg Cake”

1. The first stage is the dough. To prepare it, you need to beat eggs into a bowl and add about 150-200 grams of sugar. Stir a little. Add 150 grams of sour cream, baking powder and gradually add flour. Mix thoroughly so that there are no lumps. If desired, you can also add vanillin or a pinch of cinnamon.

2. Line a baking pan or baking sheet with baking parchment. Pour the dough and place in the oven for 15 minutes.

3. The Iceberg cake recipe moves on to the second stage - cream. To do this, you need to combine 150 grams of sour cream, cream and 200 grams of sugar. Using a mixer, beat until smooth.

4. By this time the cake will already be baked. It needs to be removed from the oven and cooled slightly.

5. Cut the already cooled cake into pieces of any shape (in this case, triangles were chosen).

6. Place each piece in cream and dip on both sides.

7. Now you can put the Iceberg cake at home in a mold in even layers.

8. The final touch is chocolate icing. Combine milk, a little sugar, cocoa and 1 tablespoon of flour, mix thoroughly and put on fire. Simmer over low heat for about 3-5 minutes. Then cool a little.

9. Pour the resulting glaze over the top of the cake and between the layers. Leave for some time in the refrigerator.

Product composition

• 200 grams of granulated sugar;
• two fresh chicken eggs;
• 320 grams of wheat flour;
• one tablespoon of sour cream (any fat content);
• 200 grams of condensed milk (half a can);
• 100-200 grams of prunes;
• one teaspoon of baking soda (quenched with lemon juice or vinegar).

For cream

• 700 grams of thick sour cream (fat content from 20%);
• 100 grams of granulated sugar.

For sprinkling

• 100 grams of walnuts.

Making the dough

Iceberg cake is a sponge dessert. To prepare the cake, you need to knead a not very thick dough. Add ½ part of sugar to the yolks, after which they are intensively ground using a tablespoon. The remaining granulated sugar is added to the proteins. They are whipped into a strong foam using a blender (with a whisk attachment).

After performing the described steps, both parts of the test are connected. They are mixed thoroughly, and then soda (only slaked) and flour are added.

Having received a fluffy and airy dough, start baking it.

List of ingredients

For the dough, the recipe offers the following components:

1. A glass of sour cream of any fat content;
2. 220 grams of sugar;
3. 3 or 4 eggs depending on their size;
4. Baking powder packet;
5. Vanilla to taste;
6. A heaping glass of white flour.

For snow-white cream, take the following list of ingredients for the recipe:

1. 200 grams of heavy cream and sour cream;
2. 220 grams of sugar or powder;
3. Vanilla package.

To prepare chocolate-flavored glaze you will need the following products:

1. 1/3 cup unboiled milk;
2. 20 grams of flour;
3. 40 grams of cocoa powder;
4. 125 grams of sugar.

Don't forget that the cream for the cream and the eggs for the sponge cake must be cooled before you start beating them with a mixer. It is advisable to use sour cream as thick as possible, otherwise when combined with sugar it may become too watery.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Strawberry – 30 kcal/100g
• Fresh frozen sweet strawberries – 44 kcal/100g
• Walnut oil – 925 kcal/100g
• Walnuts – 650 kcal/100g
• Black English walnut – 628 kcal/100g
• Black Persian walnut – 651 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Wheat flour – 325 kcal/100g
• Vanillin – 288 kcal/100g
• Baking powder – 79 kcal/100g
• Chicken egg – 80 kcal/100g
• Milk chocolate – 550 kcal/100g

Calorie content of foods: Chicken eggs, Sugar, Wheat flour, Baking powder, Vanillin, Sour cream, Milk chocolate, Milk, Walnuts, Strawberries

Iceberg cake step by step photo recipe

Beat 2 eggs with 200 g of sugar until doubled in volume. Add 200 g of condensed milk, mix, then add the sifted flour, and again beat the dough well with a whisk. At the very end, add baking soda slaked with vinegar to the dough.

Finely chop the prunes and sprinkle with 1 tbsp. flour. Add prunes to the dough and then pour it onto a baking sheet (55 cm x 50 cm in size) lined with parchment paper. Bake the cake with prunes at 180°C for about 15 minutes. Set the finished cake aside to cool for 10-15 minutes, after which we cut out a circle with a diameter of 20 cm from the middle of the cake, and cut the remaining scraps into square slices.

To prepare the cream, beat the sour cream with powdered sugar until it has an elastic consistency. Place the round cake on a plate and make several cuts on it so that the cake is better soaked. Grease the cake with a thick layer of cream. 10 tbsp. put the cream in a separate bowl to cover the surface of the cake, and add pieces of sponge cake with prunes to the remaining cream. Mix well, place on top of the round cake layer, and begin decorating the cake.

Each layer of sponge cake with cream should be sprinkled with chopped walnuts. After all the pieces of biscuit are laid out, the cake should be well greased on all sides with the remaining cream and put in the refrigerator for 2 hours to soak. Before serving, decorate the cake with grated chocolate and chopped nuts. Bon appetit!

Iceberg cake is an original and unusual dessert that fully lives up to its name. Outwardly, it resembles a tall iceberg, dipped in white chocolate, underneath which hides a delicate, “airy” sponge cake with pieces of sweet and sour prunes. An appetizing dessert can be easily prepared at home, delighting family and friends with extremely delicate pastries for tea.

Preparation:

• Pour sugar into a blender bowl, pour in condensed milk, beat in eggs, add sour cream, mix, pour in soda dissolved in vinegar, add flour in small portions, mix into a homogeneous mass reminiscent of sour cream.
• Rinse the prunes thoroughly; if they are too dry, pour boiling water over them for 10-15 minutes, cut into long strips, and mix with the dough. Pour half the dough into the mold, bake for about 20 minutes in an oven preheated to 180 degrees, after it is ready, bake the second cake, let them cool well.
• Place the cake on a flat dish and generously soak it in cream. Cut the other one into 3x3 cm squares, dip each one in the cream, place it in a heap on the first cake layer, sprinkling the layers with finely chopped nuts, fill all the gaps with cream. Place the homemade Iceberg cake with prunes in the refrigerator for a couple of hours.

Your reviews are priceless, post them!

Write your review so everyone can see it. This will help other users make a choice.

I cooked)

Photo reviews

Recipe for “Iceberg Cake”:

I warn you right away that the eggs must be fresh and removed only from the refrigerator. Gently separate the whites and begin to beat. Using a teaspoon, gradually add sugar to the beaten whites, one at a time, continuing to beat. This recipe was dictated to me 25 years ago by my mother-in-law; she counted 67 spoons of sugar. Beat the meringue until fluffy foam. Take a baking sheet, put parchment (baking paper), and place meringue on it one teaspoon at a time. Place in an oven preheated to 140 degrees for 1 hour 30 minutes, don’t even think about opening it. The cream is prepared in the simplest way (Sovdepovsky): beat softened butter with condensed milk with a mixer. Next, take the “bezushki” out of the oven, remove it from the parchment, and let it cool. We take a dish, dip each “earless” in cream and place it on the dish, sculpt an “Iceberg”. To decorate, you can grate chocolate and walnuts on top, or you can make splashes of prunes. You can add cocoa to the cream, that is, as you like. Tasty awesome.

How will it look like?
Iceberg cake

At the request of the Cook, I am posting a recipe for this cake, although there are many similar recipes, but this may have its own nuances.

Category: Desserts › Cookies › Meringue

Ingredients for Iceberg Cake:

Nutritional and energy value:

Preparing cream and glaze

Sour cream cream for a cake like Iceberg is quite simple to make. The thick and fresh milk product is placed in a bowl and then whisked vigorously. Having received a fluffy mass, add beet sugar to it (continuing to beat).

As soon as the sweet product dissolves, the sour cream is considered completely ready.

As for the glaze, it couldn't be easier to make. A bar of milk chocolate (maybe one and a half bars) is broken and placed in a bowl. Fresh milk is poured in there. Having placed the food on the fire, the contents of the dish are slowly melted (until homogeneous).

Heat treatment in the oven

Iceberg cake should be baked in the oven.
To do this, use a deep form. It is greased with oil (preferably vegetable oil), and then the biscuit dough is laid out. Place the base in a preheated cabinet and bake it for about 55 minutes. As soon as the cake has risen and browned, it is removed from the pan and cooled completely. Subsequently, the biscuit is cut in half (lengthwise). One part is left intact, and the other is chaotically broken into pieces.

Similar Recipes

How to prevent the dough from burning? To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…

• Read completely

How to preserve sponge cake longer? Place half an apple in the box with the sponge cake to prevent the cake from drying out.

• Read completely

How to easily cut a biscuit into cake layers To easily cut a biscuit into cake layers, you can first freeze it a little in the freezer.

• Read completely

How to easily calculate the height of the layers of a mousse cake It is very important to calculate the height of each layer of a mousse cake. We thereby make the overall taste of the cake balanced by having several layers of different fillings. We also try to make a cut of the cake...

• Read completely

How to make a sponge cake fluffy To make the cake sponge cake fluffy and not sag, follow a few simple rules. The ingredients for preparing the biscuit and the container in which they will be mixed must be the same...

• Read completely

Why do cakes settle after baking? Why does a sponge cake settle? These questions are always relevant for housewives and of course it is important to know what the reasons may be: * An error crept into the calculation / the proportions of the dough were violated: too much flour or liquid /.…

• Read completely

How to make colored glaze? For colored glaze, you can use natural dyes. Red color comes from beets, orange from carrots, yellow from orange juice, green from parsley, brown from cocoa, coffee or chocolate...

• Read completely

Ingredients

Iceberg cake, a recipe at home with prunes, is very easy to prepare, so this recipe is perfect even for novice cooks. There are a huge number of ways to prepare an exquisite dessert, among which the classic one remains one of the most popular.

Required Products:

• wheat flour – 320-360 g;
• prunes – 200-350 g;
• condensed milk – 220-260 g;
• chicken eggs – 2 pcs;
• granulated sugar – 220-240 g;
• sour cream – 40 g;
• baking soda – 1 tsp;
• walnut kernels – 220-230 g.

Cream:

• sour cream – 670-680 ml;
• granulated sugar – 130 g.

Additionally, dark chocolate, previously grated, is used to decorate the Iceberg cake.