Ice Cube Cake

Ice Cube Cake with the addition of honey. Since this cake is a replica of the popular Croatian Fontana chocolates, which have a refreshing taste, in this recipe is necessary to put lemon aroma, so you can get this specific ‘ice’ refreshing aroma. So, instead of adding a lemon, I changed this recipe a little bit. I reduced the amount of sugar, and dropped the artificial lemon flavor and added honey with lemon that can replaced everything. If you do not have honey with lemon, you can try to put ordinary acacia honey and add a few drops of lemon or lemon flavor.

This cake has 4 parts, and you can create it all day, but it’s not complicated at all.

First, you must bake the biscuit, on which you put a sugar topping. Then milk cream is put on it, and finally chocolate glaze.

It is good to leave the Ice Cube Cake in the fridge overnight.

Ingredients for Ice Cube Cake:


  • 5 eggs
  • 80 g of sugar
  • 50 g of flour
  • 30 g cocoa
  • half a teaspoon of baking powder
  • 1 vanilla sugar
  • a pinch of salt

Biscuit topping:

  • 150 g of sugar
  • 200 ml of water
  • + 2 tablespoons honey with lemon


  • 1 liter of milk
  • 75 g corn starch and 75 g flour
  • 150 g of sugar
  • 1 vanilla sugar
  • 250 g butter
  • + 2 tablespoons honey with lemon

Chocolate glaze:

  • 150 g of cooking chocolate
  • 60 ml of oil


  1. In one bowl, first mix the dry ingredients: flour, cocoa, baking powder, vanila sugar and salt.
  2. Then separate the egg whites from the yolks and beat them into a solid white eggs snow, to which you add sugar and mix well again.
  3. Then mix the egg yolks one by one into the egg whites and sugar.
  4. Then take a whisk (maybe from a mixer), and add the dry ingredients little by little, mixing by hand.
  5. Grease the baking tray (half the size of an oven) with butter and sprinkle with flour, then pour the mixture on it and bake for about 15 minutes at 180°C (356°) and leave to cool.
  6. Then put sugar with water in a pot and let it cook for a few minutes, stirring constantly. Then remove from the heat and add honey with lemon and mix everything well.
  7. Pour the resulting topping over the cold biscuit and let it soak. While it may seem at first that there may be too many toppings, you will see that everything will soak up quickly.
  1. While this process is going on, make a cream from milk.
  2. Mix the corn starch and flour with a little bit of milk (subtract as much as you need from that liter), you should get a mixture of the same density as for pancakes and no lumps. Put the rest of the milk to boil with the sugar and vanilla sugar. When it starts to cook, add dry ingredients (stir it a little bit first), and stir quickly so that no lumps form. You can now take th pot from the fire and continue stirring until the mixture thickens. If a few lumps are made, everything will be ok because you will mix everything later with a mixer and they will disappear.
  3. Cover the cream with a lid and leave to cool (to be lukewarm). Then mix the softened butter and honey with the lemon with a mixer.
  4. Pour the resulting cream over the biscuits and flatten, and allow to cool all together before adding the chocolate topping.
  5. For the chocolate topping, melt the chocolate and oil over a steam or low heat and pour over the finished cake.
  6. It is very important to leave the cake in the fridge overnight to squeeze well.
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