Iceberg Cake – Recipe

Iceberg Cake - Recipe

An incredibly impressive cake that will delight at any party. Custard cream, sponge cake, and delicious glaze make for a stunning dessert!


For the Sponge Cake:

  • Sugar – 150 g
  • Egg – 2 pieces
  • Cocoa powder – 1 tablespoon
  • Wheat flour – 100 g
  • Potato starch – 60 g

For the Custard Cream:

  • Vanilla pudding – 80 g
  • Sugar – 150 g
  • Egg – 5 pieces
  • Butter – 200 g
  • Whole milk (3.2% fat) – 800 ml

For the Glaze:

  • Sugar – 90 g
  • Cocoa powder – 25 g
  • Butter – 220 g
  • Powdered milk – 220 g
  • Water – 120 ml


  • Sponge fingers – 180 g


Step 1: Prepare the Custard Cream Bring 500 ml of milk to a boil with sugar. Separate egg yolks from egg whites. Mix vanilla pudding powder with egg yolks in the remaining cold milk. Stir vigorously until it boils again and thickens. Cover with plastic wrap and let it cool.

Beat butter until fluffy, then gradually add the cooled custard while still mixing. It’s important that both components – the custard and butter – have the same room temperature.

Step 2: Prepare the Sponge Cake Line a baking tray with parchment paper. Mix both types of flour with cocoa in a bowl. Separate egg whites from egg yolks and beat them until stiff peaks form, gradually adding sugar (one tablespoon every minute). When the sugar is completely dissolved, add egg yolks. Turn off the mixer and sift the mixed flour with cocoa into the batter. Gently fold until combined. Pour the batter into the prepared tray and bake for 25 minutes.

Step 3: Assemble the Cake Cut the sponge cake in half. Spread half of the custard cream on one half of the chocolate sponge cake, cover it with the other half of the sponge cake, and spread the remaining cream on top. Place the round sponge fingers into the cream, leaving them slightly exposed, and arrange them side by side. Chill the cake in the refrigerator for an hour.

Step 4: Prepare the Glaze In a saucepan, bring butter, water, and sugar to a boil, stirring occasionally. Remove the pot from the heat and let the mixture cool slightly. Add powdered milk to the still warm mixture, stirring constantly to prevent lumps. Divide the mixture into two bowls – add a tablespoon of cocoa to one and mix.

Step 5: Decorate the Cake with Glaze Remove the cake from the refrigerator and alternately pour the prepared glazes over it. Return it to the refrigerator for 2 hours.

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