The igloo cake

The igloo cake

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Winter is here and it's cold, very cold! You have to look for a house to protect yourself. This delicious igloo cake will shine the eyes of your greedy!


  • 60 g grated coconut
  • 3 eggs
  • 80g of sugar
  • 130 g of flour
  • 30 cl of semi skimmed milk
  • 30 g of butter
  • 2 teaspoons of baking powder
  • 2 teaspoons of vanilla sugar


  • 20 cl of whole cream
  • 100 g of mascarpone
  • 130 g icing sugar
  • 100 g of coconut
  • Penguin sweets


Break the eggs and separate the yolks from the whites. In a bowl, mix the egg yolks and sugar. Add the flour, vanilla sugar and yeast.

Pour the milk and whip to obtain a homogeneous paste. Add the grated coconut.

In another bowl, beat egg whites until stiff. Add the whites gently to the mixture.

Butter and flour a charlotte mold (or other mold with high edges) and pour the dough into it. Cook for 45 minutes. Let the cake cool down.

Now the frosting: whip the cream very cold in whipped cream. When it starts to take, add 100 g icing sugar and 25 g grated coconut. Add the mascarpone while continuing to whip.

Spread the icing on the cake with a round knife or spatula starting at the center and sprinkle with grated coconut.

With a spade or the tip of a knife, draw the lines of the igloo.

Place the remaining icing sugar in a small colander and sprinkle on the top of the igloo.

Arrange the penguin candies on the top.

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