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Cake Day in Iceland: Recipes for a Sweet Tooth
Cake Day in Iceland: Recipes for a Sweet Tooth

Video: Cake Day in Iceland: Recipes for a Sweet Tooth


On February 16 (this year), Iceland celebrates a very unusual and very tasty holiday - Cake Day. Initially, the inhabitants of the country held lavish feasts before Lent, but then they developed a tradition to prepare for the fast with the help of certain cakes - filled with whipped cream and covered with icing. So the holiday took root.

This tradition is especially loved by children. On holiday mornings, they wake up their parents by shouting out the name of the dessert - as much as they shout out, they will receive as many cakes.

We decided to offer you to please yourself with delicious cakes and share with you some delicious recipes.

Profiteroles with vanilla ice cream

under chocolate sauce

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For profiteroles:

Flour - 150 g

Sugar - 25 g

  • Vanilla ice cream - 500 g
  • Egg - 4 pcs.
  • Salt - 0.5 tsp
  • Butter - 90 g

For the sauce

  • Chocolate - 250 g
  • Milk - 150 ml
  • Butter - 40 g


Prepare choux pastry from 250 ml of water, 75 g of oil, salt, sugar, flour and eggs.

Grease a baking sheet with the remaining butter and place small portions of the dough on it using two teaspoons.

Bake profiteroles in the oven for 20 minutes. at 210 ° C, then cool.

Prepare Chocolate Sauce:

Break the chocolate into pieces, add butter, pour over milk and melt over low heat.

Cut the cooled profiteroles and stuff with ice cream.

Place on a platter, pour over the chocolate sauce and serve immediately.

Cones with coffee cream


  • Vanilla - 2 tsp
  • Salt
  • Cocoa powder - 4 tbsp. l.
  • Hazelnuts - 40 g
  • Sugar - 1, 5 tbsp.
  • Wheat flour - 1 tbsp.
  • Dark chocolate - 200 gr
  • Butter - 140 g
  • Egg whites - 8 pcs.
  • Dark rum - 2 tbsp l.
  • Almonds - 100 g

For the cream:

  • Egg yolks - 3 pcs.
  • Sugar - 3 tbsp. l.
  • Espresso coffee - 100 ml


It is better to make chocolate flakes in advance, because they need to freeze. Melt the chocolate in a water bath, apply it to the parchment with a wide knife blade with strokes of 1-1.5 cm. Remove to freeze in the refrigerator.

Melt butter, add rum (cognac), vanilla extract, cool. Sift flour, add 3/4 cup sugar.

Peel the nuts. Pour boiling water over for 2 minutes, drain the water and pour boiling water again, leave for 10 minutes, peel the husk. Chop the nuts and mix with flour. Set aside 3 egg yolks for the cream. Beat 8 proteins at room temperature in a dry bowl with a pinch of salt. Gradually add remaining sugar (3/4 cup) and beat until firm peaks. Add butter and flour to the egg whites in 3 steps, whisking. 1/3 butter, 1/3 flour, etc. Grease the form with oil, cover with parchment, pour out the dough. Bake at 180 ° C for 40-45 minutes until golden brown. Cut ovals from the biscuit, cut one edge with a cone.

For coffee cream: grind 3 yolks with 3 tablespoons. sugar white, diluted with hot espresso. Heat the cream in a water bath and, while stirring, boil until sour cream is thick. Cool down.

Cover the cones with cream. Decorate with chocolate flakes from bottom to top, put the cakes in the refrigerator. Sprinkle with cocoa before serving. You can use almond petals instead of chocolate flakes.

"SESAME CLOUDS" with lemon cream


  • Butter - 60 g
  • Water - 150 g
  • Chicken eggs - 4 pcs.
  • Sugar - 200 g
  • Salt - 1 pinch
  • Wheat flour - 150 g
  • Cream 35-38% - 230 g
  • Lemon juice - 3 tbsp l.
  • Sesame seeds - 80 g
  • Butter - 10 g
  • Sesame seeds


Boil water, adding salt and sugar, softened butter. Add sifted flour to boiling water (oil should dissolve in it) in one step, turn off the fire, stir vigorously. The dough should separate well from the walls.

Allow to cool slightly, add eggs one at a time, stirring each time with a mixer at medium speed (for a short time, there should be no lumps).

Preheat the oven to 200 C. Put the dough on a baking sheet, on baking paper with a spoon, put in the oven for 35 - 40 minutes. You may need a little less time, after 30 minutes you can check (do not open the oven until this time). Turn off the oven, leave for 3 - 5 minutes with the door ajar.

The cakes should be golden brown. Remove from oven, let cool, make a neat cut along each cake.

Sesame Sprinkle:

Lightly fry the sesame seeds in a dry frying pan, you can grind it, you can skip it.

Sesame "clouds":

Boil the caramel in a thick bowl, sprinkling sugar with water, mix with sesame seeds, keep on low heat for a while, boiling the mixture, spread in a thin layer on baking paper (foil) greased with butter. Leave until completely hardened. Divide with a wet knife into pieces for decoration.

Lemon cream:

Squeeze the lemon, beat the cream with granulated sugar with a mixer, gradually adding granulated sugar while whipping, add lemon juice, beat a little more.

Fill with cream, insert a sesame "cloud" into the incision, decorate with cream on top using a cooking syringe, sprinkle with sesame seeds.

Corn sticks cake


  • Boiled condensed milk - 350 ml
  • Butter - 100 g
  • Walnut - 1 tbsp
  • Fruit jelly - 100 g
  • Corn sticks - 2, 5 packs of 70 g


Pour the corn sticks into a deep bowl. Add melted butter and boiled condensed milk there.

Stir well, kneading and breaking the sticks with your hands a little.

Cut the marmalade into random strips or cubes. Add the marmalade to the chopsticks and stir gently. It is possible without marmalade.

Form an oblong loaf from the resulting mass. Roll it in nut crumbs.

Wrap in cellophane or foil and put in the freezer for half an hour.

Then take out and cut into slices across.


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  • Egg (for biscuit) - 3 pcs.
  • Powdered sugar (for biscuit) - 150 g
  • Flour (for biscuit) - 150 g
  • Cream 33% (for soufflé) - 200 ml
  • Milk (for soufflé) - 200 ml
  • Powdered sugar (for soufflé) - 100 g
  • Gelatin (for soufflé) - 10 g
  • Apricot jam (for layer) - 200 g
  • Peach compote syrup (for impregnation) - 80 ml
  • Compote peaches according to the number of cakes (for decoration)
  • Dark chocolate (for decoration)


Beat eggs with powdered sugar. Add flour, stir.

Cover the baking dish with baking paper, lay out the dough, flatten. Place in an oven preheated to 180 ° C. Bake for 15-20 minutes. Cool the biscuit. Cut it lengthwise into two parts.

Put canned peaches in a colander to drain and dry. Drain the syrup. Saturate both cakes with canned peach syrup. Place the bottom cake back in the mold, covered with a new sheet of paper. Heat the apricot jam in the microwave so that it becomes somewhat liquid and lies well on the cake. Put the warmed jam on the first cake. Place the second cake on top.

Soak the gelatin. Beat the cream with powdered sugar. Add milk, stir. Melt the gelatin in a water bath until the grains are completely dissolved. Pour the gelatin into the cream. Mix.

Put soufflé on the cake, flatten. Put the mold in the refrigerator for the soufflé to solidify completely.

Cut off the apricots to a suitable size.

Put the resulting yolks on the soufflé. Then cut ovals from the biscuit in the form of an egg. Sprinkle the cakes with chocolate, imitating black pepper. Put the resulting cakes on a platter.

Curd dough cake in a pan


  • Cottage cheese - 400 g
  • Sugar - 300-350 g
  • Eggs - 2 pcs.
  • Soda - 2 tsp
  • Vanillin - 1 packet
  • Flour - 350-400 g
  • Cream (chocolate-sour cream) - 400 g
  • Cranberry jam - 100 g
  • Boiled condensed milk - 0.5 ban.
  • Dark chocolate, cranberries (for decoration);
  • Coconut flakes (for decoration)


Add eggs and sugar to the curd.

Add baking soda (do not extinguish) and vanillin.

Pour in the sifted flour and knead the dough, like on cheese cakes, so that the dough is not steep, but it can be rolled out.

Roll out not thickly, cut out the mugs with a glass.

Bake in a dry frying pan on both sides over low heat (the biscuits are baked quickly, make sure not to burn).

When the biscuits are cool, arrange in 3 pieces. Grease the first biscuit with cream, on it the second, which is greased with a thin layer of jam and cream, on top - the third biscuit.

Grease the top crust with boiled condensed milk. Grease the sides of the cakes with cream and gently roll in the coconut. Decorate the cake with grated chocolate, coconut, and cranberries. Place the cakes in the refrigerator for a few hours.

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