Iceberg cake

Popular, delicious and completely no-bake – Iceberg cake is made with layers of creamy custard and buttercream between layers of cocoa biscuits, finished with powdered milk glaze. Everyone who tried this cake was delighted with the flavour. No wonder – it is one of the most delicious no-bake cakes and has remained a firm favourite for years. It’s simply hard to stop eating it… although, on the other hand, two pieces will probably leave you feeling quite full! 😉

Ingredients for the layers:

• 2–3 packets of cocoa biscuits
• 1 packet of round sponge fingers (180 g)

Ingredients for the custard and buttercream:

• 1 litre milk
• 3 packets of vanilla custard powder, unsweetened (3 × 40 g)
• 200 g caster 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 pale and creamy. Add the custard powder and continue beating until a thick paste forms.

Bring the milk to the boil in a saucepan. Measure out ¾ cup of the hot milk and add it to the egg yolk and custard mixture. Mix until smooth. Pour this mixture into the saucepan with the remaining boiling milk and cook as you would a custard, stirring frequently. The custard should thicken 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 well after each addition. You should have a smooth and fluffy custard buttercream.

Ingredients for the glaze:

• 250 g milk powder
• 100 g sugar
• 140 ml water
• 250 g butter
• 2 tablespoons cocoa powder

Prepare the glaze just before pouring it over the cake, as it thickens quickly.

Method:

Line a 34 x 23 cm baking tin with baking paper. Arrange a layer of cocoa biscuits over the base, cutting them if necessary to fit the tin. Spread half of the custard buttercream over the biscuits and level the surface. Cover with another layer of biscuits, then spread over the remaining buttercream and level. Cut the sponge fingers in half and press them into the buttercream, arranging them in rows.

Prepare the glaze: place the butter, water and sugar in a saucepan and heat gently, stirring, until the ingredients have dissolved. Add the milk powder to the hot mixture and blend until smooth. Divide the glaze into two portions. Add the cocoa powder to one portion and blend until combined. Pour the hot glaze over the cake, first the dark cocoa glaze and then the white glaze, using a spoon or a disposable piping bag with the tip snipped off.

Refrigerate the cake for about 12 hours, allowing the biscuits and sponge fingers to soften in the cream.

Iceberg cake should be stored in the refrigerator.

Enjoy!

Recipe source: KuchniaMagdy.pl