Serbian Sponge Cake - Ledene Kocke

Syruped sponge cake can be found in many cultural cuisines as it requires very simple ingredients and is an inexpensive treat! This one has an additional delight of an interesting cream, that reminds almost of a patisserie cream enriched with butter.

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For the sponge cake

  • 4 eggs
  • 4 tbsp flour
  • 4 tbsp sugar
  • 2 tbsp cocoa
  • some baking powder

For cream No 1

  • 1/2 liter milk
  • 9 tbsp flour
  • 9 tbsp sugar
  • 1 vanillin sugar

For cream No 2

  • 1 margarine
  • 200 gr confectioners sugar

For syrup

  • 200 gr sugar

For frosting

  • chocolate frosting


For the sponge cake

Preheat oven to 180°C

Whisk the egg whites until firm.

Gradually beat in the sugar, spoon by spoon, and then add the egg yolks, cocoa and baking powder.

Grease a baking pan and bake it until golden (approximately 30 minutes).

Let it cool.

For cream No. 1

Boil the milk.

Take a few spoons out and mix it well with the flour, sugar and vanilla sugar.

Then pour into the rest of the milk and cook like a pudding until it’s thick.

Let it cool.

For cream No. 2

Beat well the margarine (at room temperature) with the sugar.

Now mix cream No. 1. and cream No. 2.

For syrup

Cover the sugar with as much water as needed in order to dissolve.

Bring to a boil, stirring occasionally to dissolve sugar until it turns thick.

Pour over the sponge cake.

Important: The sponge cake must be cold, while the syrup must be hot. Spread the mixed cream over the sponge cake and cover with the chocolate frosting.

Keep in the refrigerator until serving time, cut in cubes.

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