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Fluffy, moist sponge cake that melts in your mouth and delicate cream that tastes like the popular Russian ice cream make this cake a special taste highlight. Who can resist a cake that tastes like ice cream – the world’s best plombir ice cream?!

Here I show you how to make the ice cream flavored cake yourself. You can find a detailed recipe for plombir cake with exact quantities and step-by-step instructions here at the very bottom.

Plombir cake – with the taste of the most popular Russian ice cream

Tastes like the most popular Russian ice cream

I’m sure you know the delicious Russian plombir ice cream, or maybe you’ve even made it yourself using my recipe.

But how about a cake that tastes like that ice cream? And that’s exactly what this cake does – or more precisely, the cake cream, which is also called plombir cream.

Unlike ice cream, however, it doesn’t melt and doesn’t need to be frozen. In addition, thanks to sour cream, with which it is made, the plombir cream has a slightly sour flavor and thus tastes sweet and sour.

What cake base goes instead of sponge cake?

The advantage of the plombir cream is that it combines perfectly in taste with many different cake bases.

For example, instead of sponge cake, you can make the cake with puff pastry as for Napoleon cake. Bake for it then, just as for the Napoleon cake, several thin cake layers and spread them with the plombir cream.

But also the choux pastry is well suited for the plombir cake. Make the dough according to the basic recipe, spread it thinly and evenly on a baking tray lined with baking paper and bake a large cake base. Then cut it into several smaller cake layers to make a square cake.

Omit the sugar syrup?

I soaked the sponge cake layers for the plombir cake with the lemon sugar syrup. This makes them taste moister in the cake. Also, the lemon juice adds a slightly refreshing and aromatic note.

You can also omit the sugar syrup if you find the sponge cake moist enough as it is. In this case, simply spread the cake layers directly with the plombir cream.

This plombir cake is

creamy,
moist,
fluffy,
soft,
tender,
sweet and sour,
incredibly delicious,
with the taste of the popular Russian ice cream,
easy and quick to make yourself with common ingredients,
perfect for dessert after dinner or for a celebration.

How to make plombir cake: tips and tricks

To bake the sponge cake, you will need a Ø 24 cm baking springform pan.
To check if the sponge is baked, use a toothpick. Insert it briefly into the center of the sponge and see if it comes out clean. Alternatively, you can use a finger to gently press on the surface of the sponge about halfway down. If it springs back after you press it and no marks remain, it’s done.
As vanilla for the plombir cream you can take vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out, among others.
Butter and the pudding must be room warm and both about the same temperature when whipped together to make the cream, so they can combine well.
Be sure to chill the cake for about 2 hours after making it so the cream can set.
Store the plombir cake in the refrigerator. You can store it for about 3 days.

Did you make the plombir cake yourself using this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the cake.

Get a craving for more delicious Russian cakes? Try also:

Plombir cake

Print Recipe

Prep Time 1 30

Cook Time 15

Cooling time 2 30

Course Dessert

Cuisine Russian

Servings 12

Equipment

Ø 24 cm large baking pan

Ingredients

for the dough

6 eggs
150 g sugar
200 g flour
6 g baking powder
1 pinch of salt
butter to grease the baking pan

for the plombir cream

700 g sour cream
260 g butter (room temperature)
240 g sugar
2 eggs
70 g flour
vanilla

for the sugar syrup

80 ml water
65 g sugar
30 ml lemon juice (freshly squeezed)

Instructions

Making the dough

Line the bottom of the springform pan with baking paper and grease its sides with butter.
Beat eggs, sugar and salt until you have a fluffy white mixture.
Fold in flour with baking powder to make a fluffy, thick sponge dough.
Pour the batter into the baking pan, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.

Making the sugar syrup

Put sugar and water in a small saucepan, bring to the boil while stirring constantly, take it off the heat and let it cool.
Add lemon juice to the sugar syrup and stir it.

Making the plombir cream

Mix eggs, sugar and vanilla.
Add flour and stir thoroughly until there are no lumps.
Add sour cream and mix until homogeneous.
Heat the mixture in a bain-marie, stirring constantly, for about 20 minutes until it thickens to about the consistency of pudding, then let it cool to room temperature, stirring occasionally.
Beat softened butter for 4 - 5 minutes until creamy and white.
Add the cooled sour cream mixture in batches, whipping each time to form a homogeneous cream. Refrigerate the plombir cream for 30 minutes.

Making the plombir cake

Cut the sponge cake lengthwise into three equally thick cake layers and soak each of them with the sugar syrup.
Now spread the three cake layers with the plombir cream, leaving some of the cream for decoration if necessary, stack them on top of each other and spread the cake around the edges with the cream.
Decorate the cake as desired, if necessary with the cream set aside, and chill it for a few hours.

Notes

To check if the sponge is baked, use a toothpick. Alternatively, use a finger to gently press the surface of the sponge about halfway down. If it springs back and no marks remain, it is done.
Butter and the pudding must be room warm and both about the same temperature when whipped together to make the cream, so they can combine well.
Note the detailed tips and tricks for making the plombir cake at the top of the post.