Here’s a recipe for Ledene Kocke (Frozen Cake), a delicious, creamy, and indulgent dessert that’s perfect for any occasion! 🍰❄️
Ingredients for the Cream Filling:
- 1 liter milk
- 80g flour
- 80g cornstarch (gustin)
- 200g sugar
- 250g butter
- Zest of one lemon
- 2 vanilla sugar packets
Instructions for the Cream Filling:
In a large saucepan, heat 800ml of milk to boiling point. Meanwhile, in a separate bowl, mix sugar, flour, cornstarch, vanilla sugar, and lemon zest together.Gradually add 200ml of milk to the dry ingredients and stir until smooth.
Once the milk in the saucepan starts to boil, add the milk and flour mixture to the boiling milk. Cook the mixture over medium heat, stirring constantly until it thickens like a pudding.
Once thickened, cover the mixture with plastic wrap (to prevent a skin from forming) and set it aside to cool completely.
Ingredients for the Cake Base:
- 4 eggs
- 100g sugar
- 80g flour
- 25g cocoa powder
- 1 teaspoon baking powder
Instructions for the Cake Base:
Preheat the oven to 170°C (340°F). Grease a baking pan (about 30x20 cm) with butter or line it with parchment paper.In a large bowl, beat the egg whites and sugar together until stiff peaks form. Alternatively, if you have a good mixer, you can whisk the whole eggs and sugar together until you get a thick, pale mixture.
Gradually add egg yolks, one at a time, mixing well after each addition.
Sift together flour, cocoa powder, and baking powder, then gently fold them into the egg mixture.
Pour the batter into the prepared baking pan and spread it evenly. Bake for about 20 minutes at 170°C (340°F) or until a toothpick inserted comes out clean.
While the cake is baking, prepare a simple syrup by boiling 100g sugar and 250ml water together. Once the cake is baked, pour the syrup over it while it’s still warm.
Assembling the Cake:
Once the cake has cooled slightly, beat the butter until creamy, then gradually add spoonfuls of the cooled cream mixture, mixing continuously until fully combined.Pour the cream mixture over the cake and smooth it out with a spatula.
For the topping, melt 100g of chocolate and 6 tablespoons of oil over a double boiler (or in the microwave) and pour it over the cream layer.
Refrigerate the cake for a few hours until the topping has set and the cake is firm.
Enjoy!
This cake is best served chilled, and the combination of creamy filling, moist cake, and chocolate topping makes it a real crowd-pleaser!
If you feel like you need a bit more filling, doubling the amount of cream next time is a great idea. Let me know how it turns out! 😄
Tags:
sweets
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