Krembo Cake; An Israeli Dessert

What is Krembo Cake?

Krembo is a beloved Israeli snack made with a soft biscuit base and fluffy marshmallow-like filling, coated in a smooth layer of chocolate. Traditional Krembo Cake (or combo cake) gained its name simply because it resembles the iconic treat (it also reminds me a bit of this Milky chocolate pudding). So, I took an extra step and transformed the filling into a creamy marshmallow filling, giving it an additional layer of creaminess and a dose of sweetness to complement the richness of the chocolate. 

This cake is perfect for a special celebration (including Passover being a flourless cake) and is quite the show-stopper, but the best part is that it requires very simple ingredients. If you like creamy treats, check out my Israeli Biscuit Cake, this Karpatka (cream puff cake), and this Israeli Cheesecake.

Here are a few essential tips before you get baking

I have gathered all the tips you need for best results, please carefully read before you bake.

• Use a 9-inch springform pan, greased and lined with parchment paper. Because the cake cools in the pan, if you don’t use parchment paper, it might stick to the bottom of the pan.
• You can also use a regular pan, but you won’t be able to invert it into a serving dish.
• The key to this cake is to plan ahead. Start by making the cake base anytime between 4 and 24 hours in advance.
• Do not overbake the cake. It is ready when a toothpick comes out with a few moist crumbs coming from the edges of the cake but completely wet at the center.
• The cake will come out of the oven puffed and tall but deflate and set as it cools.
• Flavor variations: The filling can be flavored with countless possibilities. You can add a teaspoon of strawberry extract or dissolve a teaspoon of instant coffee with one teaspoon of vanilla extract and add it to the cream.
• This delicious dessert can be served cold or at room temperature. I recommend serving it slightly cold and removing it from the refrigerator about 20-30 minutes before serving.

Ingredients

For the cake base

• Chopped chocolate. For this cake, you can also use high-quality chocolate chips.
• Unsweetened cocoa powder.
• Vanilla extract.
• Unsalted butter softened.
• Egg, separated at room temperature.
• Sugar

For the filling

• Heavy whipping cream. For a dairy-free (parve) cake, use plant-based cream.
• Vanilla instant pudding.
• Marshmallow fluff.

For the ganache topping

• Heavy cream
• Dark chocolate, chopped

How To Make and Assemble It

Make the Cake Base

Step one: Melt the chocolate mixture. Place the chocolate, cocoa powder, butter, vanilla extract, and milk in a large bowl. You can melt the chocolate in the microwave or over a bain marie (a double boiler).

Step Two: Add the sugar and egg yolks. For the chocolate mixture, start with the sugar.

Step three: Make the meringue. Whip the egg whites until frothy, then gradually add the remaining sugar while whipping on high speed, and whip to medium peak.

Step four: Fold the meringue. Fold the meringue into the chocolate mixture, pour the batter into the prepared pan, and bake.

Cool the cake. Allow the cake to cool completely and set for at least two hours. The cake will deflate, and the top will crack.

Make the Filling

​Make the filling when the cake is cool and set.

Step One: Prepare the ingredients. Pour the heavy cream into a large bowl or a bowl of a standing mixer, then add the pudding and marshmallow fluff. 

Step two: Whip. Whip (start with medium speed) until stiff peaks have formed and you have a smooth, stable cream.

​Step three: Fill the cake. Spread the cream over it using an offset spatula. Cover with aluminum foil or plastic wrap and refrigerate for at least four hours, or preferably overnight.

Make the Topping Ganache

Make the ganache About 30-60 minutes before serving the cake.

Step One: Melt the chocolate. In a heat-proof bowl using 30-second increments.

Step two: Mix. Pour the warm cream over the melted chocolate and gently stir it into the chocolate until you have a smooth ganache.

Step three: Pour. Pour the ganache over the chilled cake.

Yields and Storage

This recipe yields one nine-inch cake, about 8-10 servings. You can also bake it in a 9×13-inch brownie pan, but the bottom layer will be much thinner. Reduce baking time to 15-18 minutes.

Store the krembo cake in an airtight container or covered in the refrigerator for up to 3 days. 

More Chocolate Desserts Recipes

Chocolate Tart, Chocolate Tiramisu, Chocolate Sprinkle Cake

Print

Krembo Cake Recipe

A tender flourless cake topped with creamy marshmallow filling topped with ganache.

Course Dessert

Keyword Krembo Cake

Prep Time 30 minutes

Cook Time 20 minutes

Servings 10 people

Author Dikla – One Sarcastic Baker

Ingredients

For The Cake Base

• 1 Cup Chopped Chocolate (170g)
• 1/4 Cup Unsweetened cocoa powder (23g)
• 1/3 Cup Milk (80ml)
• 1/4 Cup Unsalted butter (55g)
• 1 teaspoon Vanilla extract
• 3 Large Eggs, separated
• 3/4 Cup Sugar, divided (150g)

For The Filling

• 1 1/2 Cups Heavy whipping Cream, very cold (360ml)
• 3/4 Cup Marshmallow fluff
• 1 pkg Vanilla instant pudding (90g)
• 1 teaspoon Vanilla extract

For The Chocolate Ganache

• 3/4 Cup Chopped chocolate (120g)
• 1/2 Cup Heavy cream, warm (120ml)

Instructions

Make The Cake

1. Preheat the oven to 325F (160C), grease, and line one nine-inch springform pan with parchment paper.

2. Melt the chocolate, cocoa powder, vanilla extract, butter, and milk in the microwave using a heat-proof large bowl and 30-second increments or over a double boiler.

3. Use a whisk to mix the ingredients until you have a smooth mixture. If it is hot, set aside for about 5 minutes to cool slightly.

4. Mix in 1/2 of the sugar amount (75g).

5. Mix in the egg yolks until smooth.

6. In a separate bowl or a bowl of a standing mixer, whip the egg whites until frothy, about 30 seconds.

7. Gradually add the rest of the sugar (75g) and whip on high speed until you have a medium-stiff meringue. This should take about 90 seconds to 2 minutes.

8. Fold the meringue into the chocolate mixture.

9. Pour the cake batter into the prepared cake and bake on the medium oven shelf for 22-24 minutes.

   The cake is ready when a toothpick comes out from the edges with a few moist crumbs, and the center appears wet.

10. Remove from the oven and allow the cake to set and cool completely.

Make The Filling

1. Pour the cold cream into a large bowl or a bowl of a stand mixer.

2. Add the pudding powder and marshmallow fluff and whip using an electric hand mixer or the whisk attachment. Start with low speed and gradually increase to high speed.

3. Whip until stiff peaks have formed and you have a smooth, thick cream.

4. Top the cooled cake with the cream and smooth it using an offset spatula or a butter knife.

5. Top the cake with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight.

Make The Ganache

1. Melt the chocolate, pour over the warm cream, and gently stir until you have a smooth ganache.

2. Pour the ganache over the cake. You can use a measuring cup with a spout or a spoon. Start with the edges of the cake.

3. Refrigerate for about 20 minutes to set.

Recipe Notes

• Store in the refrigerator for up to three days.
• This recipe makes on nine inch cake, and can serve 8-10 (or 12) people depending on the size of the slices.
• Use a 9-inch springform pan, greased and lined with parchment paper. Because the cake cools in the pan, it might stick to the bottom if you don’t use parchment paper.
• You can also use a regular pan, but you won’t be able to invert it into a serving dish.
• The key to this cake is to plan. Start by making the cake base between 4 and 24 hours before.
• Do not overbake the cake. It is ready when a toothpick comes out with a few moist crumbs coming from the edges but completely wet at the center.
• The cake will come out of the oven puffed and tall but deflate and set as it cools.
• Flavor variations: The filling can be flavored with countless possibilities. You can add a teaspoon of strawberry extract or dissolve a teaspoon of instant coffee with one teaspoon of vanilla extract and add it to the cream.
• This delicious dessert can be served cold or at room temperature. I recommend serving it slightly cold and removing it from the refrigerator about 20-30 minutes before serving.