Ice Cubes with Fruit

A delicious dessert with soft, juicy sponge cake, refreshing forest fruits, buttery vanilla cream, and chocolate glaze. You simply have to try it.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 2 piece Egg, fresh

  • 100 g Sugar, white

  • 1 dl Yogurt, plain, from whole milk

  • 100 g Flour, Wheat, bread flour

  • 75 ml Oil, vegetable oil, canola

  • 15 g Cocoa, powdered, unsweetened

  • 6 g Baking powder

Forest fruit filling

  • 400 g Blueberry, raw

  • 50 g Sugar, white

  • 3 dl Water

  • 30 g Koruzni škrob

  • 3 pieces Gelatin powder, unsweetened

Vanilijeva krema

  • 5 dl Milk, skimmed

  • 50 g Sugar, white

  • 2 bags Pudding, vanilla

  • 150 g Butter, unsalted

chocolate sauce

  • 150 g chocolate, dark

  • 150 ml Sweet cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a baking dish, size 35 x 25 cm.

  2. Separate the egg whites from the yolks. Beat the egg whites into stiff peaks, and mix the yolks with sugar, yogurt, and oil.

  3. In a separate bowl, mix the flour, cocoa, and baking powder, then fold the mixture into the yolk mixture. Finally, gently fold in the beaten egg whites. Pour the batter into the baking dish, smooth the top, and bake in the preheated oven for 25 to 30 minutes. If you insert a toothpick into the center of the sponge, it should come out clean. Let the baked sponge cool.

  4. In a saucepan, combine the forest fruits, sugar, and 2 dl of water, and heat until boiling. Mix the remaining water with cornstarch, and soak the gelatin leaves in cold water.

  5. When the water with the forest fruits boils, stir in the cornstarch and cook until thickened, stirring constantly. Then remove the saucepan from the heat and thoroughly mix in the soaked gelatin leaves. Let the fruit filling cool slightly, then pour it over the sponge. Place in the refrigerator to set.

  6. Prepare the pudding according to the package instructions, using only 5 dl of milk. When the pudding has cooled slightly, mix in the cubed butter and spread the cream over the layer of forest fruits. Place back in the refrigerator.

  7. Pour the cream into a saucepan and break the chocolate into pieces. Heat over medium heat and stir until the chocolate is melted. Let it cool slightly, then pour or spread it over the vanilla cream. Place in the refrigerator for at least two hours before cutting, preferably overnight.

Nutrition Information (Per 100g)

  • Calories: 313.79 kcal
  • Fat: 13.1 g
    • Saturated Fat: 7.74 g
  • Carbohydrates: 43.48 g
    • Sugars: 32.56 g
  • Protein: 4.41 g
  • Fiber: 1.66 g