Ledene Kocke (Ice-cube Sponge Cake) is a traditional Serbian recipe for a classic egg white-based cake soaked in syrup before bing iced with cream and then chocolate icing and which is sliced into ice-cube like squares before being served. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Ice-cube Sponge Cake (Ledene Kocke).
For the cake, add the egg whites to a clean and dry bowl and whisk until they stand in firm peaks then gradually beat in the sugar, adding it a tablespoon at a time, followed by the egg yolks, cocoa and baking powder. Beat thoroughly to combine then turn into a greased cake tin and place in an oven pre-heated to 180°C. Bake for about 30 minutes, or until set and golden, then set aside to cool in the tin for 10 minutes. Transfer to a wire rack and set aside to cool completely.
Meanwhile, pour the milk for the first cream into a pan and bring to a boil. Combine the flour, sugar and vanilla sugar in a bowl then, as soon as the milk has boiled take off the heat. Add a few tablespoons of the milk to the sugar mixture and mix until smooth then pour in the remaining milk. Return the mixture to the pan and simmer gently until thick. Take off the heat and set aside until cooled.
For the second (buttercream) cream, cube the butter and beat in a bowl until soft. Add the sugar and cream together until soft and fluffy then set aside.
Now add the remaining 200g sugar to a pan and add just enough water (about 80ml) so that the sugar just dissolves. Bring the mixture to a boil and continue cooking until thick. Place the cold cake on a baking tray and pour the syrup over the top. Now combine the two cream in a single bowl and use to cover the top of the cake.
Cover with chocolate icing then transfer to the refrigerator and chill for at least 2 hours before cutting into cubes and serving.
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