Icelandic Cake

This cake is a delightful combination of a crispy meringue base, soft vanilla cream, and juicy prunes. It is perfect for both celebrations and when you want to make something a little extra special. Although it looks impressive, it is quite simple to make step by step.

Cake Base

• 3 egg whites
• 100 g sugar
• 70 g desiccated coconut
• 30 g dark cooking chocolate
• 1.5 tsp cornstarch
• 1/2 tsp baking powder

Vanilla Cream

• 3 egg yolks
• 65 g sugar
• 1.5 tsp cornstarch
• 65 g heavy cream
• 65 g butter
• 1.5 tsp vanilla sugar

Prune Filling

• 160 g prunes

Topping

• 150 g heavy cream
• 1 tsp vanilla sugar
• 30 g cooking chocolate

Cake Base

Whisk the egg whites, gradually adding the sugar until you achieve a glossy and firm meringue. Gently fold in the cornstarch and baking powder. Finely chop the chocolate and mix it in along with the desiccated coconut.

Pour the batter into a round cake pan lined with baking paper (about 19 cm). Bake on the second lowest rack in the oven at 175 °C for 40-45 minutes. Allow the cake to cool completely in the pan.

Vanilla Cream

Combine the egg yolks, sugar, cornstarch, and cream in a small saucepan. Heat while stirring constantly until it thickens and just begins to boil.

Remove the saucepan from the heat and gradually stir in the vanilla sugar and butter until you have a smooth cream. Let it cool.

Prune Filling

Chop the prunes and soak them for 30 minutes. Drain.

Assembly

Carefully remove the cake from the pan and take off the baking paper. Place it on a serving plate.

Spread the vanilla cream over the base. Evenly distribute the prunes on top. Whip the heavy cream with vanilla sugar and spread it over the cake. Finally, sprinkle finely chopped chocolate on top.

Let the cake chill for a while before serving, so the flavors can meld nicely. It is best served straight from the refrigerator, as it holds its shape better and tastes freshest.