Strawberry Iceberg cake

Delicious and completely no-bake – Strawberry Iceberg cake is a summer version of the popular Iceberg cake. Layers of buttery custard cream are sandwiched between layers of petit beurre biscuits and sponge biscuits, topped with a light whipped cream layer and, in this new version, a refreshing strawberry layer and chocolate swirls. Highly recommended!

Ingredients for the layers:

• 2–3 packets of petit beurre biscuits
• 1 packet of round sponge biscuits (180 g)

Ingredients for the custard and buttercream:

• 1 litre milk
• 3 packets vanilla custard powder, unsweetened (3 × 40 g)
• 200 g sugar
• 1 packet vanillin sugar (16 g)
• 4 large egg yolks
• 250 g butter

All the ingredients should be at room temperature.

Place the egg yolks and both sugars in the bowl of a stand mixer and beat with the whisk attachment until light and creamy. Add the custard powder and continue beating until a thick paste forms.

Bring the milk to the boil in a saucepan. Pour about ¾ cup of the hot milk into the egg yolk and custard mixture and mix until smooth. Pour this mixture into the saucepan with the remaining boiling milk and cook like custard, stirring frequently. The custard should thicken considerably and come to the boil. Remove from the heat, transfer to a bowl and cover with cling film, pressing it directly onto the surface of the custard. Leave to cool to room temperature.

Place the butter in the bowl of a stand mixer and beat until light and fluffy. Gradually add the cooled custard, a little at a time, beating until fully incorporated. You should have a smooth and fluffy custard buttercream.

Ingredients for the strawberry layer:

• 750 g strawberries
• 4 tsp powdered gelatine (12 g) + 50 ml cold water
• 80 g sugar, or less to taste
• 1 tbsp lemon juice

Pour the cold water over the gelatine, stir and leave for 10 minutes to bloom.

Place the strawberries, cut into smaller pieces, in a saucepan and mix with the sugar. Heat over a medium heat until the sugar has dissolved (the strawberries will release plenty of juice). Add the lemon juice, mix well, bring to the boil, then remove from the heat. Add the bloomed gelatine to the hot fruit and stir until completely dissolved. Leave to cool to room temperature, then place in the fridge until slightly thickened.

Ingredients for the whipped cream:

• 500 ml double cream, chilled
• 60 g mascarpone, chilled
• 2 tbsp icing sugar

Place all the ingredients in the bowl of a stand mixer and whip until stiff.

Ingredients for the chocolate swirls:

• 30 ml double cream
• 30 g dark or plain chocolate, chopped

Heat the double cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until the chocolate has melted and the mixture is smooth. Leave to cool slightly, but it should remain runny. Transfer to a piping bag or small food bag and snip off one corner.

Additionally:

• strawberries, for decoration

Assembly:

Line a 34 × 23 cm baking tin with baking paper. Arrange the petit beurre biscuits over the base, trimming them if necessary to fit. Spread half of the custard buttercream over the biscuits and smooth the surface. Cover with another layer of biscuits, then spread over the remaining buttercream and smooth. Cut the sponge biscuits in half and press them into the custard buttercream, arranging them in rows. Place the cake in the fridge for several hours, until the cream has set. Once set, pour the thickening strawberry mixture between the sponge biscuits. Return to the fridge until the strawberry layer has set. Spread the whipped cream over the top and smooth the surface. Pipe the chocolate mixture over the cream in a swirled pattern. Refrigerate overnight.

The following day, cut the cake into squares and decorate each piece with half a strawberry.

Strawberry Iceberg cake should be stored in the fridge.

Enjoy!