Ice Cubes

An excellent pastry that cuts nicely into pieces, making it perfect for celebrations and parties. The base is a simple chocolate sponge cake, topped with a rich buttercream and covered with chocolate glaze.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 80 g Sugar, white

  • 80 g Flour, Wheat, bread flour

  • 25 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Baking powder

Cream

  • 80 g Flour, Wheat, bread flour

  • 80 g Koruzni škrob

  • 1 l Milk, whole milk

  • 150 g Sugar, white

  • 2 bags Sugar, white

  • 250 g Butter, unsalted

Syrup

  • 250 ml Water

  • 100 g Sugar, white

chocolate glaze

  • 180 g chocolate, dark

  • 80 ml Oil, vegetable oil, canola

Steps

  1. First, prepare the cream. Sift the flour and cornstarch into a bowl. Add sugar and quickly mix the ingredients together.

  2. Take about a deciliter of the total amount of milk and pour it into the bowl with the dry ingredients. Mix well until you get a completely smooth mixture without lumps.

  3. Pour the remaining milk into a pot and bring it to a boil. Remove the pot from the heat and mix in the flour, milk, starch, and sugar mixture. Return the pot to the stove and cook the mixture over medium heat, stirring constantly, until it thickens into a cream.

  4. Transfer the cream to a bowl and cover it with plastic wrap, touching the surface. Let it cool completely.

  5. For the sponge cake, separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Add sugar to the yolks and whisk until frothy.

  6. In a bowl, mix the flour, baking powder, and cocoa. Sift the mixture over the beaten yolks and gently fold it in with a hand whisk. Finally, fold in the beaten egg whites in two or three additions.

  7. Grease a baking pan (approximately 23 x 33 cm) with butter and dust it with flour (remove any excess flour). Pour the sponge cake batter into the pan and spread it evenly with a spatula, smoothing the top. Bake the sponge cake for 20-25 minutes in an oven preheated to 180°C. It is done when a toothpick inserted into the cake comes out clean. Remove the baked sponge cake from the oven and let it cool.

  8. Prepare the syrup to moisten the baked sponge cake. Place a small pot with water and sugar on the stove. Heat over medium heat, stirring until all the sugar dissolves. Once the syrup boils, remove the pot from the heat. Pour the hot syrup over the cooled sponge cake and let it cool.

  9. Finish the cream that will be spread over the moistened sponge cake. Cream the softened butter with an electric mixer, then gradually add the cooled cream, one spoonful at a time. Once you have a light and uniform buttercream, stop mixing.

  10. Spread the prepared cream over the moistened sponge cake. Smooth it out with a spatula.

  11. Finally, prepare the chocolate glaze. Chop the chocolate into pieces and melt it with oil over a double boiler. Gently stir until you get a completely smooth chocolate glaze. Let it cool slightly, then pour it over the cream.

  12. Before cutting the pastry into pieces, let it cool thoroughly. Store it in the refrigerator for at least 4 hours, preferably overnight. If desired, you can dust the top with some cocoa powder.

Nutrition Information (Per 100g)

  • Calories: 258.81 kcal
  • Fat: 13.4 g
    • Saturated Fat: 7.5 g
  • Carbohydrates: 28.73 g
    • Sugars: 19.64 g
  • Protein: 4.19 g
  • Fiber: 0.8 g