Cold Cubes

 

Chocolate meet Vanilla!
Cold Cubes are one of the most popular desserts in countries of formerly Yugoslavia. Layer of juicy chocolate sponge cake, topped with vanilla cream, and iced with more chocolate! It is not so hard to make ( I know you heard that one before ), and you can flavor it up with banana extract, which is what I do for my kids. It gets its name because it is served very, very cold, but not frozen. Yummy!!!

Cold Cubes recipe
For rectangular pan size 11 x 7 x 2 inches

Ingredients:
6 eggs
6 Tbsp of sugar
6 Tbsp of flour
2 Tbsp of unsweetened cocoa
0.5 oz baking powder
( I use Dr.Oetker)

Also needed:
2 cups of water
1 cup of sugar

For filling:
2 packages of Vanilla pudding mix
(Like Dr.Oetker, or if not available use
6 Tbsp of corn starch and a splash of vanilla
or banana extract only, if you want banana flavor)
0.5 l of milk
6 Tbsp of sugar
250 grams of unsalted butter or margarine
(2 sticks are just fine, so 8 oz)

For chocolate topping:
Use your favorite or,
100 grams of baking chocolate
100 grams of unsweetened butter or margarine
3 Tbsp of milk
2 Tbsp of sugar

Preheat oven to 385° F. Separate egg whites from yolks. Mix yolks with sugar until very creamy. In a separate bowl mix the whites until cut-through firm, then add to yolks, and gradually add flower mixed with baking powder, and cocoa .
Bake for about 25 minutes, or until baked through, ovens vary. Cool down completely and then boil 2 cups of water, and a cup of sugar, and pour over cake boiling hot. It will soak it up like crazy, and the cake will sort of get some more volume, or grow a bit.
Cool completely before topping it with filling. When you are ready for filling, you should also scrape up the top of your sponge cake to have a smooth surface because it will be easier to top it with vanilla filling.

For filling, take some milk from the 0.5 l, a bit less than half a cup, and mix in pudding mixes with sugar. Put the remainder of milk to boil over medium heat, and then add pudding mix, reduce heat a bit, and mix well and fast, so not to get lumps.
Cool down completely, I usually put it in a fridge a bit, and then freezer, to speed up the process. Do cover the bowl, so you don’t get the “skin” on your pudding. When cold it will be very firm, don’t get alarmed, it should be.
Now cut up butter sticks into small pieces, and start adding gradually to the pudding, mixing on high speed, until you added it all. Spread evenly over sponge layer, and top with chocolate.

For chocolate topping, over low-medium heat warm up milk with sugar, then add chocolate, and butter ( or margarine), mix well until it’s all dissolved and creamy, and pour over cake. Cool in freezer, but don't freeze, enjoy!!!   http://cafechocolada.blogspot.com/search?updated-max=2008-02-08T23%3A47%3A00-05%3A00&max-results=4