Name: Fake iced cream slice with cocoa‑nut sponge
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Ingredients: 5 egg whites; 5 tablespoons granulated sugar; 2 tablespoons semi‑coarse flour; 1 packet baking powder; 2 tablespoons cocoa; 3 tablespoons chopped walnuts; 500 ml milk; 10 tablespoons granulated sugar; 5 egg yolks; 7 tablespoons cornstarch; 1 packet vanilla sugar; 150 g margarine or butter at room temperature; 300 ml whipping cream (min. 33%); 15–20 butter cookies; a little cold milk for dipping the cookies

Preparation procedure

Baking sheet and nuts Line a baking sheet with parchment paper and evenly spread the chopped walnuts over the entire surface.
Cocoa batter Whisk the egg whites until stiff peaks form. Gradually beat in the sugar. Fold in the flour mixed with baking powder and cocoa using a spatula. Spread the batter onto the sheet directly on top of the layer of nuts.
Baking the layer Bake in an oven preheated to 200 °C for about 18–20 minutes. Let cool briefly, remove the paper and turn the layer so the nuts are on top. Let cool completely.
Cooked cream Bring the milk to a boil. Whisk the egg yolks with the sugar, vanilla sugar, cornstarch and 3–4 tablespoons of cold milk until smooth. Pour into the boiling milk and, stirring constantly, cook until thick. Remove from the heat, cover the surface with cling film and let cool to room temperature. Beat the margarine until smooth and gradually beat in the cold cream.
Assembling the slice Spread the vanilla cream evenly over the cooled nut layer and chill for 20 minutes. Whip the cream to stiff peaks and spread it over the set cream. Briefly dip the butter cookies in cold milk and arrange them closely together on the layer of whipped cream.
Chilling and cutting Place the dessert in the refrigerator for at least 60–90 minutes, ideally overnight. Cut with a sharp knife following the grid of the cookies.

Servings 12–16

Total time approx. 2 hours 45 minutes (preparation 35 minutes, baking 20 minutes, chilling 90 minutes)

Tips:

For a taller dessert, bake the layer on a smaller baking sheet and keep the same amount of cream.
Dip the cookies very lightly so that they keep their shape.
You can stabilize the whipped cream layer with a tablespoon of icing sugar and one stabilizer.

Conclusion

The fake iced cream slice is a great choice when you want to look like a pastry chef without long baking. The cocoa‑walnut base gives it a kick, the cooked cream adds smoothness and the cookie layer provides practical portions. Serve the dessert well chilled – the flavors meld beautifully and it’s a pleasure to cut.