Iceberg cake. Iceberg cake – creamy and sour cream splendor of taste Ingredients for ten servings

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.

This wonderful Iceberg cake can also be made with fresh or canned fruits or berries, as well as nuts. The most delicate thin cakes are soaked very quickly and the cake can be served to the table within an hour.

Number of servings: 4-6

A simple homemade Iceberg cake recipe step by step with photos. Easy to prepare at home in 2 hours. Contains only 58 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 2 hours
• Calorie Amount: 58 kilocalories
• Number of servings: 5 servings
• Occasion: For a holiday table

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Baking, Cakes

Ingredients for ten servings

• Flour - 200 grams
• Sour cream - 300 grams
• Egg - 3 pieces
• Sugar - 500 grams
• Baking powder - 11 grams
• Cream - 100 Milliliters
• Milk - 70 Milliliters
• Cocoa - 2 tbsp. spoons

Step-by-step preparation

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 the chocolate glaze. 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 and between layers of the cake. Leave for some time in the refrigerator.

What should the cake be like? Tall, beautiful, original, tasty, affordable. It seems impossible to combine all five qualities in one dessert, but when you cook... Iceberg cake, it's real. Outwardly, it really does resemble an iceberg: tall, impregnable, with jagged edges and covered with white “snow,” but even from school, each of us knows that the main thing is what it hides under such a warlike cap.

And inside pieces of prunes in biscuit dough, soaked in whipped cream. Would you like to come across such an iceberg somewhere in your kitchen... Do you want the same thing? Then buy sour cream with 20% fat, check if there are other ingredients in the kitchen, and start preparing Iceberg cake at home now.

Ingredients

Preparation

1. 1 Beat chicken eggs with a glass of sugar with a mixer until white foam. Add 1 tbsp. l. sour cream. Whisk again. Pour in condensed milk and beat a third time.
2. 2 Carefully add the sifted flour and vinegar-quenched soda to the mixture. The consistency of the finished dough will resemble sour cream.
3. 3 Pour boiling water over the prunes. Cut it into small pieces. Mix with dough.
4. 4 Pour half the batter into the parchment lined pan. Bake in the oven for 20 minutes at 180°C. Then do the same with the second half of the dough.
5. 5 Beat 600 ml of sour cream with 150 g of sugar. The cream is ready.
6. 6 When the cakes have cooled, transfer one to a flat dish, make punctures with a fork and pour over the cream.
7. 7 Cut the second cake into squares measuring 3 x 3 cm. Dip each one into the cream and place it in a heap on the first cake. Pour in sour cream and sprinkle with chopped walnuts.
8. 8 Leave the Iceberg cake with prunes in the refrigerator for 2-3 hours.

If you are already tired of classic round cakes, consisting of standard cake layers and cream, then it’s time to try a fundamentally new type of dessert. Iceberg cake is made from the most delicate sponge cake and delicious sour cream, but boasts several advantages.

The main feature of the cake is that it is very simple to prepare, and it looks equally beautiful and appetizing both on the festive table and as a snack for tea. If you wish, you can prepare “Iceberg” with fruits, berries and even nuts, the main thing is not to be afraid to experiment!

Many housewives use chocolate chips and cocoa powder to make cream or brown sponge cake. Due to the fact that the sponge cake is cut and soaked in cream on all sides, the cake turns out moist, juicy and extremely tasty. Remember the recipe!

Name:	Iceberg cake
Date added:	07.10.2015
Cooking time:	2 hours 15 minutes
Recipe servings:	8
Rating:	(1 , Wed 5.00 out of 5)

Ingredients

Iceberg cake recipe

First prepare the dough. Break the eggs into a deep bowl and add 300 g of sugar. Lightly mix the eggs with a whisk and add 200 g of sour cream. Then add baking powder, vanilla extract and flour (in small portions), constantly whisking the mixture until smooth.

The consistency of the dough should resemble medium thick sour cream. Pour it onto a baking sheet lined with parchment paper and place it in the oven for 15 minutes at 200 degrees. Cool the finished biscuit and cut into square or triangular pieces of the same size.

Prepare the cream. To do this, combine the remaining 450 g of sour cream with cream and 300 g of sugar. Using a mixer, beat the cream at medium speed until the sugar is completely dissolved. Dip each piece of sponge cake generously into sour cream and place in a mound shape. Top the entire cake evenly with the remaining cream. The final touch is chocolate icing.

Mix milk, 50 g sugar and cocoa powder in a bowl. Place the bowl in a water bath and simmer the glaze until thickened, about 5 minutes, stirring constantly. Cool the resulting mixture slightly, and then pour it over the cake, creating patterns. Before serving, Iceberg must be soaked - it is best to leave it in the refrigerator overnight.

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.

• Flour 200 grams
• Sour cream 300 grams
• Egg 3 pieces
• Sugar 500 grams
• Baking powder 11 grams
• Cream 100 Milliliters
• Milk 70 Milliliters
• Cocoa 2 tbsp. spoons

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.

Especially for those who do not like confectionery products that are very difficult to prepare, but want to pamper their family and guests with a delicious cake, our guest today is the Iceberg cake. It received its name due to its external resemblance to an ice block; moreover, it is covered with snow-white cream. It looks very tasty, it is prepared not only quickly, but also very simply, so it is suitable for cooking at home by novice housewives.

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.

Cooking method

The dough is quite ordinary, reminiscent of biscuit, but the addition of sour cream makes it denser and more porous. Many recipes recommend using it as a base for a cake, but the combination of sour cream in both cream and dough makes the cake richer and more satisfying.

So, let's start cooking in strict accordance with the recipe:

1. Separate the whites from the yolks, pour into a deep bowl, previously degreased and wiped dry.
2. Gradually pour a mixture of sugar and vanilla into the whites, beat until stable fluffy peaks appear and the mass increases in volume by at least 4 times.
3. Do not pour out the yolks, stir with a whisk, pour in a portion of sour cream, knead the mixture well again and literally add a teaspoon at a time to the whipped whites. Do not use a mixer, but a wide spatula or a regular iron whisk.
4. Separately, knead the dry component of the dough - flour and baking powder; it is advisable to sift the mass a couple of times through a fine sieve.

1. Now add the dry component into the liquid part, pouring it in a stream and whisking with a whisk.
2. The resulting dough should be fluffy and stable, homogeneous.
3. Pour it into a round cake pan or just a springform cake pan, previously lined with parchment and greased with a stick of margarine or butter.
4. Level the dough in the pan with a wide spatula, bake for about 20 minutes at a temperature of at least 180 degrees.

While the cake is baking, start preparing the sour cream:

1. If necessary, strain the sour cream from the whey through a sieve and cheesecloth.
2. Cool the cream and beat vigorously with a mixer until fluffy.
3. Combine sour cream, previously whipped with sugar and vanilla, and creamy foam using a wide spatula. Try to make movements from bottom to top, as if lifting the dough to the surface.

When the cakes become golden and dry, remove them from the oven and let them cool right in the pan, remove the dough from it, cut into 6 triangles, which will later imitate the tops of an iceberg.

Prepare the glaze for topping the dessert:

1. Mix sugar and cocoa powder until there are no lumps.
2. Pour this mixture into the milk, add the sifted flour, if lumps form, beat the mixture additionally using a mixer.
3. Boil the mixture thoroughly in a saucepan with thick walls and bottom, do not forget to stir.
4. As a result, the mass should thicken, become shiny and dense.

Now there is very little left to do: place triangles of dough on a festive dish, opening them from the center to the edges, thoroughly fill them with sour cream, wait until it is absorbed. If the cream remains, you can pour it over the cake again. Then, with slightly cooled glaze, pour the entire product on top in stripes - scoop the glaze into a tablespoon and make movements along and across the surface of the cake.

Video

The finished cake must be placed in the cold for at least 5 hours - then the cream will properly saturate the cakes, the glaze will harden and will not spread.