Chocolate popsicle cake recipe. Delicious popsicle cake that instantly melts in your mouth

Amazingly delicious! Easy to prepare, inexpensive in ingredients, everyone's favorite Eskimo cake! This cake is best served chilled. It is very tasty and beautiful! Perfect for any holiday! The cake is designed for a large portion. On a baking sheet from a standard oven. If you are preparing for a small family tea party, half a portion will do.

Ingredients:

• Eggs 10 pcs
• Sugar 2.5 tbsp
• or sour cream 4 tbsp.
• Soda 2 tsp.
• Walnuts 2 tbsp.
• Flour 3 tbsp

• Milk 1 liter
• Sugar 10 tbsp.
• Flour 10 tbsp. (without slide)
• Condensed milk 1 can
• Butter 200 gr
• Vanilla

• Cocoa 3 tbsp. l
• Sugar 4 tbsp.
• Milk 4 tbsp.
• One third teaspoon oil

How to cook

Chop the nuts.
Divide the eggs into whites and yolks. Beat the yolks with sugar. Add soda to matsoni or sour cream, stir and pour into the yolks with sugar. Add nuts and flour. Beat everything again. Separately, beat the remaining whites and carefully mix with the dough. Place the dough on a greased baking sheet. Bake at 170 degrees until done. Cool the cake.
Let's make the cream:
Stir sugar and flour, slowly add milk, beat and put on gas. Brew the custard and cool it. Beat in butter, vanilla and condensed milk.
Let's make the glaze:
Mix cocoa with sugar, butter and milk, put on fire and cook until thick. Cool as much as possible.
Assembling the cake: Apply a thick layer of cream to the cake and cover with glaze. Place the cake in the refrigerator until it takes shape! Popsicle cake is ready!

Eskimo cake turns out tender, rich and very tasty! The base of the cake will be a chocolate sponge cake. To make a sponge cake, you need to beat the whites well into a stable foam (beat for about 5-6 minutes), and then gradually introduce them into another part of the dough. You can bake the biscuit either in the oven or in a slow cooker. For this volume of products, I take a 20 cm mold and a 250 ml glass.

The cake cream is prepared on the basis of custard and may, at first glance, seem complicated, but following the detailed step-by-step instructions, you will definitely get an excellent result. When brewing, stir the mixture constantly to avoid lumps, do not forget to cool it after each stage and then you will definitely get the perfect cream!

The cake is covered with chocolate glaze “4 spoons” - it turns out glossy, dense, hardens well and does not crumble when cut. For this cake, half a serving is enough, that is, we take 2 tablespoons of all the products for the glaze!

• For the test:
• Eggs - 4 pcs.
• Sugar - 1 glass.
• Cold water - 10 tbsp.
• Cocoa - 2 tbsp.
• Soda - 0.5 tsp.
• Flour - 1 cup.
• Vanillin - 1 tsp.
• For cream:
• Sugar - 1 glass.
• Flour - 3 tbsp.
• Eggs - 2 pcs.
• Vanillin -0.5 tsp.
• Milk - 1 glass.
• Butter - 250 g.
• For the glaze:
• Sugar - 2 tbsp.
• Cocoa - 2 tbsp.
• Sour cream - 2 tbsp.
• Butter - 50 g.

Cooking method

• Step 1 Separate the whites from the yolks. Beat the whites well and set aside for a while.
• Step 2 Next, combine the yolks with 1 cup of sugar - beat until white. Add 0.5 tsp to beaten yolks with sugar. soda, 10 table. l. cold water, vanillin, 1 tbsp. spoon with a heap of cocoa, slowly stirring add the whipped whites.
• Step 3 Gently stirring in portions, add 1 cup of flour. Do not stir the mixture for a long time.
• Step 4 Grease the mold with oil, pour in the dough and smooth it out. Tap the mold filled with dough on the table several times, place in an oven preheated to 180 degrees and bake for about 30-40 minutes.
• Step 5 While the cake is baking, prepare the cream: In a saucepan, mix 2 eggs, 1 cup sugar and 3 tbsp. l. heaps of flour, beat well with a mixer, add 1 glass of warm milk, stir and put on low heat. Stirring constantly, bring to a boil (after the first bubbles appear, hold for 1 minute). Remove from heat. Cool completely!
• Step 6 Separately, beat soft butter (250g) with vanilla, then, whisking constantly, add the cooled custard mixture, spoonful at a time.
• Step 7 Glaze: Mix 2 tbsp. l. sugar, 2 tbsp. l. cocoa and 2 tbsp. sour cream. Place on the fire and cook, stirring constantly until it boils. Remove from heat and add butter, mix well to form a smooth, shiny mass, cool slightly until warm.
• Step 8 Assembly: Place all the cream on the cooled crust, smooth it out and put it in the refrigerator for 30 minutes. Then take it out and pour the glaze on top, level it and put the cake in the refrigerator.

Popsicle cake - chocolate cake with butter custard and chocolate glaze. Step-by-step recipe with photos.

Eskimo cake can be prepared with any chocolate sponge cake, or use our variety.

INGREDIENTS:

FOR TEST:

• Sugar - 1 glass
• Eggs - 4 pcs.
• Cold water - 10 tbsp.
• Flour - 1 cup
• Cocoa - 2 tbsp.
• Soda - 0.5 tsp.
• Vanillin - 1 tsp.

FOR CREAM:

• Sugar - 1 glass
• Flour - 3 tbsp. with a slide
• Eggs - 2 pcs.
• Milk - 1 glass
• Butter - 250 gr.

FOR THE GLAZE:

• Sugar - 2 tbsp.
• Cocoa - 2 tbsp.
• Sour cream - 2 tbsp.
• Butter - 50 gr.

• 100 gr. chocolate and 50 gr. butter

How to make chocolate popsicle cake:

FOR THE TEST: Separate the whites from the yolks. Beat the whites into a strong foam.

Grind the yolks with sugar until white.

Add soda, water, vanillin and cocoa to the beaten yolks. Mix.

Carefully fold in the beaten egg whites and flour.

Stir until smooth.

Pour the dough into a greased pan, knock the pan on the table several times, bake in an oven preheated to 180 degrees for 30-40 minutes.

Cool the finished biscuit completely.

FOR THE CREAM: Mix eggs, sugar and flour, beat with a mixer. Add warm milk, stir, put on low heat. Bring the mixture to a boil, stirring constantly. Remove from heat, cool.

Cut the butter into small pieces and add to the warm cream.

When the butter becomes soft enough, beat the cream with a mixer until smooth.

The second option for preparing the cream: beat the butter at room temperature with a mixer. Stop whisking and add the cooled custard in small portions.

Place all the cream on the cooled cake and smooth the surface. If desired, the biscuit can be additionally soaked in syrup with cognac or wine. See recipes for syrups for soaking sponge cakes.

Place the cake in the refrigerator for 30-60 minutes.

FOR CHOCOLATE GLAZING. Mix sugar, sour cream and cocoa. Place over low heat, bring to a boil, remove from heat, add butter, stir until a smooth, shiny mass is obtained. Cool the glaze until warm.

“Eskimo” is a delicious cake that is easy to prepare and eaten at lightning speed. This is a great option for a holiday feast! The cake got its name for a reason - its taste really resembles everyone’s favorite ice cream. The combination of vanilla and creamy taste with a bitter chocolate note will not leave anyone indifferent - especially children.

By the way, “Eskimo” can be stored in the refrigerator for up to 10 days! At the same time, the cake not only does not lose its taste, but thanks to the impregnation of the layers it becomes even more aromatic and tasty. According to some improved recipes, you can add nuts and candied fruits to the chocolate cake. But the classic Eskimo cake recipe remains unchanged and the most delicious.

Popsicle cake recipe

Divide four eggs into whites and yolks. Beat the egg whites with a mixer until stiff peaks form and place in the refrigerator. Mix the yolks with 300 g of sugar and beat thoroughly until noticeably white. Add soda, 50 ml of cold water, vanilla extract and 15 g of cocoa powder to the beaten yolks. At low mixer speed, mix until smooth.

Gently fold in the whites, kneading them from bottom to top to maintain the fluffiness of the mixture. As soon as the whites are added, add 340 g of flour in small portions and mix lightly. You don't need to stir the dough too vigorously, otherwise it will settle! Grease a springform pan with a small amount of butter and line the bottom with parchment paper.

Place the dough in the mold, smooth it out and place it in the oven for 45 minutes at 175 degrees. Then remove the cake from the mold and cool it. Prepare the cream: in a deep bowl, whisk together two eggs, 40 g of flour and 300 g of sugar. Then gradually pour in slightly warmed milk, stir again and place on low heat.
“Eskimo” cake can be decorated with chocolate figures or confectionery sprinkles. Bring to a boil, stirring the mixture constantly. There is no need to boil the cream for a long time - literally after the first bubbles appear, you can turn off the heat. Cool the mixture completely. In a separate bowl, beat 200 g of softened butter with a mixer, add vanilla extract and gradually add the cream into the butter, without stopping whisking.

Prepare the glaze: mix 50 g sugar, 35 g cocoa powder and sour cream. Place the mixture on the stove and cook for ten minutes over low heat. Once the mixture boils, add 100g butter and stir until the mixture turns into a smooth, shiny glaze.

Place the finished sponge cake on a wide plate, spread the custard on top in a thick layer, leveling it with a spatula. Drizzle glaze evenly over top of cake. Cover the finished “Eskimo” with a high lid and put it in the refrigerator to soak.