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Plombir cake

Plombir cake

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?! According to this recipe you can make the cake with the ice cream flavor yourself.
Course Dessert
Cuisine Russian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Cooling time 2 hours 30 minutes
Servings 12


  • Ø 24 cm large baking pan


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)


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.


  • 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.