Yummy Iceland: My special Iceland cake

My special Iceland cake - flag shape 25 x 35 cm

Djöflakaka með súkkulaði ganache cream

Here I use a basic recipe for a classic Icelandic Djöflakaka and decorate the whole thing with a blue ganache cream and white and red fondant.

Ingredients

For the dough

630 g flour
300 g brown sugar
240 g white sugar
120 g baking cocoa
2 tsp salt
2 tsp baking soda
240 g milk
3 eggs
2 tsp vanilla
180 g soft margarine

200 g blueberry jam

For the cream

540 g white chocolate
260 ml whipping cream
1 tsp vanilla extract
blue food coloring (e.g. Wilton Icing Color)

For the fondant

250 g white fondant
4 g red food coloring from the tube

Preparation of the cake

Mix flour, sugar, cocoa and salt.

Add the milk and stir in. Add the eggs, margarine and vanilla and work everything into a smooth dough.

Divide the dough into two portions and bake one after the other in the large baking pan (25 x 35 cm) lined with baking paper at 350 °F (180 °C) in the preheated oven for about 20 minutes until the cake base is cooked through (check with a stick test!).

Allow the baked bases to cool.

Then spread the bottom layer with the blueberry jam...

...and put the other floor on.

Preparation of the ganache cream

Finely chop the white chocolate and put it in a bowl.

Put the cream in a saucepan and bring to the boil over low heat, but only let it boil for a very short time, color it with a little blue food coloring.

Then pour the cream through a sieve into the bowl with the chopped chocolate and let everything stand for about 5 minutes.

Then mix everything from the center outwards in small, circular movements until you have a smooth, shiny chocolate cream. Then add the vanilla extract and enough blue food coloring to achieve the desired color and stir again until smooth.

Then put the cream in the fridge for at least two hours and then, when it has the right consistency, spread it as smoothly as possible over the cake with a spatula. If the cream is still too runny, put it in the fridge for a little longer - if it If it has become too solid, place it in the microwave for approx. 30 seconds or heat it briefly in a water bath.

Then put the blue-covered cake back in the fridge for at least an hour so that the cream around the cake can set.

Preparation of the red and white decoration

Divide the white fondant into two parts (about 1:2).

Knead the larger part well, form it into a long roll and use the rolling pin to roll it out into a strip about 2 cm wide and about 0.5 cm thick.

Then drape the blue ganache cream on the cake in three parts in a cross shape.

Color the last third of the fondant with red food coloring from the tube until a nice, bright red is achieved and then shape it into a strip about 1 cm wide that is as flat as possible.

Decorate the red fondant (also in three parts so that nothing overlaps) on the white cross.

Leave the finished Iceland cake in the fridge overnight and serve the next day!

Tip 1:

If you want to bake the cake in a normal round springform pan, you only need 2/3 of all the ingredients!

Tip 2:

On my first attempt, I couldn't estimate the amounts needed for the blue ganache - and successfully made too much. To the delight of my children, I then used the rest to make fancy blue ice cream:

Egg yolks whisked with sugar...