Eskimo Cake

by Editorial Staff

Eskimo cake is a delicious and delicate dessert that consists of chocolate sponge cake and custard cream. The cake is filled with chocolate icing. Although it is laborious to prepare a chocolate cake, the amazing taste of the finished cake justifies it.

Summary

Cook Time	35 mins
Course	Dessert
Cuisine	Russian

Ingredients

For the dough:
Chicken eggs – 2 pcs.
Water – 5 tablespoon
Sugar – 0.5 cups
Wheat flour – 0.5 cups
Cocoa powder – 1 tablespoon
Vanillin – 2 g
Soda – 0.25 teaspoon
Vinegar 9% – 0.5 teaspoon
*
For the cream:
Butter – 250 g
Milk – 1 glass
Chicken eggs – 2 pcs.
Sugar – 1 glass
Wheat flour – 3 tablespoon
Vanillin – 2 g
For the chocolate glaze:
Cocoa powder – 2 tablespoon
Sugar – 2 tablespoon
Butter – 2 tablespoon
Sour cream – 2 tablespoon

Instructions

To prepare the chocolate biscuit dough, first, separate the whites from the yolks. Beat the egg whites until soft peaks. Add sugar to the yolks. Add vanillin there. We pour in water. Then add the cocoa. Add flour.
Beat everything with a mixer. We extinguish the soda with vinegar and also add to the dough. Then add the whites.
Pour the finished biscuit dough into a mold and bake until tender: in the oven at 180 degrees for 30-35 minutes (do not open the oven door when baking) or in a slow cooker for 1 hour.
Cool the finished chocolate sponge cake and remove it from the mold.
Pour sugar into a saucepan. Add vanillin. Then add the eggs. Pour in flour. Beat eggs with sugar and flour. Then add warm milk and beat everything again. Cook the cream until thick, stirring constantly for about 8-10 minutes.
Beat the softened butter with a mixer. Add the custard to it, beat. Lubricate the biscuit cake with the finished custard. Send the biscuit cake with cream to the refrigerator for 30 minutes.
Put sour cream in a bowl. Add butter to it. Then cocoa and sugar. Heat and stir until smooth. Cover the cake with the finished chocolate icing.
Decorate the finished chocolate cake as desired. In our case, decorative confectionery beads and a rose with sugar mastic leaves were used to decorate the cake.

Here’s a cutaway chocolate custard cake! Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.