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The authentic North Pole bear cake recipe
The North Pole bear cake is a ukrainian dessert made from dulce de leche, which manages to combine flavors and textures in a majestic way.
Therefore, it is ideal for you to prepare for friends or family, as well as for celebrations and special parties.
That is why below, we will explain how to make it in a simple way. Likewise, we offer some recommendations and tips to make it perfect.
North Pole bear cake ingredients
For the sponge cake
50 grams of wheat flour
30 grams of cornstarch
40 grams of cocoa
80 grams of sugar
1 teaspoon of baking powder
1 pinch of salt
For the Cream 1
100 grams of soft butter
200 grams of dulce de leche
50 grams of meringues
For the Cream 2
300 ml of whipping cream or cream
1 or 2 teaspoons of powdered sugar
5 grams of gelatin
3 tablespoons of hot water
For the Meringues
2 egg whites
100 grams of powdered sugar
1 sachet of 8 grams of vanilla sugar
1 teaspoon lemon juice
Steps to make the North Pole Bear Cake
Note: We will divide the process into several phases to better explain each of them.
Preparation of the meringues
Add the whites of two eggs to a bowl.
Add a teaspoon of lemon juice to the whites and beat them until they become firm, about three minutes.
Next, add 100 grams of powdered sugar or powdered sugar and an envelope of vanilla sugar that has 8 grams of vanilla sugar. You can also substitute this with the vanilla essence. But we are not going to add everything at once, but little by little while we beat.
We are going to beat everything for 3 4 more minutes.
We put the cream in a pastry bag. We take a tray and line it with baking paper. Later, we are making the meringues.
Preheat the oven to 110º C.
Next, we put the tray in the oven and let them bake with heat from above and below, and leaving it on the middle shelf. If your oven has only the bottom heat, you also need to dry them on the middle shelf. They usually take about an hour and a half to bake.
We let them cool in the same tray
Preparation of the dough for the cake and baking the biscuit
In a bowl we break four eggs, add a pinch of salt and beat until a foamy mixture is obtained.
We add 80 grams of sugar and continue beating until the dough turns whitish and increases in size. About 8 minutes will suffice. Ideally, the mixture should be thick and dripping on the surface.
In a separate bowl, mix 50 grams of flour with 30 grams of corn or cornstarch food, 40 grams of unsweetened cocoa, add a teaspoon of baking powder and sift the mixture over the beaten eggs.
With enveloping movements we mix until we can no longer see the flour, flour and cocoa particles and obtain a homogeneous mixture.
Preheat the oven to 170º C.
We pour the mixture into the mold lined with baking paper.
We put it in the oven and bake with heat from above and below for about 25 30 minutes.
We do the stick test. If when you prick the cake with the toothpick and take it out, it is dry and has no dough remains, that means that the cake is done.
We place on a rack and let it cool for about 10 minutes before disassembling it. Then, we unmold, remove the baking paper and let it cool.
Preparation of the cream 1
Place the 100 grams of butter in a bowl and beat until whitish. Subsequently, we add 200 grams of dulce de leche, but add little by little while beating.
Then, we add 50 grams of 2 meringues to the cream, but we split them a little. Stir well to integrate them.
Preparation of the cream 2
We take 5 grams of powdered gelatin and add in a bowl and add 2 tablespoons of hot water. Then, we stir to dilute the gelatin and add one more tablespoon of water.
Once it is completely homogeneous, we let it cool down.
We beat 300 milliliters of cream or cream in a separate bowl and begin to beat. Remember that for it to mount well it has to be very cold.
When you see that it has already started to thicken, we add a tablespoon of powdered sugar. Finally, we add the gelatin and beat.
Assemble the cake
We cut the cooled cake in two. Then, we place one of the halves on the plate where we will serve and first place a layer of the meringue cream on it.
On top of the meringue cream we place the other half of the sponge cake and on top we add a layer of the cream.
Next, we keep the cake in the fridge for at least two or three hours to stabilize.
Once it stabilizes, top it with the grated chocolate.
On top, place the leftover meringues to decorate, cut and serve the portions.
Recommendations to make it perfect for you
To know if the meringues are already made or not, just lift one from the tray. If you see that it lifts easily, that it comes off the paper easily, then you are done.
If you like your desserts a little sweeter, feel free to add a little more powdered sugar to the cream mixes.
If your oven only heats from the bottom, you can still let the meringue and cake bake on the middle shelf. However, using a fan is not recommended.
North Pole Bear Cake Recipe Conclusions
The North Pole Bear Cake is one of the most delicious Ukrainian desserts, thanks to the combination of flavors and textures of cream, chocolate and caramel. For this reason, we recommend you try it at home and surprise your friends or family at your next special event.