There are cakes that look like an elegant layered torte, but you can bake them in a simple rectangular pan. One of them is Izabela – a beautiful, festive Polish cake that always impresses.
My version is made with a fluffy sponge cake from 7 eggs, homemade almond-flavored custard cream divided into two parts: one vanilla and one cocoa. In the middle, you will find Delicje (Polish soft biscuits with fruit jelly and chocolate), which add a fruity surprise. On top, I spread a creamy white chocolate and mascarpone glaze, decorated with sprinkles – it looks just like a patisserie dessert ✨.
This cake is perfect for family gatherings, holidays, or celebrations – tall, elegant, and absolutely delicious.
Ingredients
Sponge Cake (25×35 cm pan)
- 7 eggs
- 1 cup sugar (about 200 g)
- 1 cup all-purpose flour (about 150 g)
- 1 ½ tsp baking powder
Homemade Almond Custard Cream
- 1 liter milk
- 6 egg yolks
- 4 tbsp potato starch (cornstarch can be used instead)
- 2 tbsp all-purpose flour
- 7 tbsp sugar
- 2 sticks butter (about 400 g, softened)
- a few drops of almond extract
Extras
2 ½ packs of Delicje (fruit jelly biscuits, about 400 g total)
White Chocolate Glaze
- 100 g white chocolate
- 100 g mascarpone
- 3 tbsp heavy cream (30–36%)
Dark Chocolate Decoration (optimal)
- 3 tbsp milk
- 30 g dark or milk chocolate
Decoration
- poppy seeds or sprinkles
- optional: chopped roasted peanuts or sugar pearls
Instructions
1. Sponge Cake
1. Separate egg whites from yolks. Beat egg whites until stiff peaks form.
2. Gradually add sugar, beating until glossy.
3. Add yolks one by one, mixing briefly
4. Sift in flour with baking powder, fold gently with a spatula.
5. Pour batter into the pan (line only the bottom with parchment).
6. Bake at 175°C for about 30–35 minutes, until a toothpick comes out clean.
7. Cool completely and cut into two layers.
2. Almond Custard Cream
1. Heat 3 ½ cups of milk in a pot.
2. In the remaining ½ cup of milk, whisk yolks, both flours, and sugar.
3. Pour the mixture into boiling milk, whisking constantly until thickened.
4. Cover with cling film directly on the surface and let it cool completely.
5. Beat butter until fluffy.
6. Add cold custard one spoon at a time, beating until smooth.
7. Stir in a few drops of almond extract.
8. Divide the cream into 2 bowls: leave one plain (vanilla), and mix 2–3 tbsp cocoa powder into the second.
3. Assembling the Cake
1. Place the first sponge layer at the bottom.
2. Spread the vanilla custard cream.
3. Arrange Delicje biscuits (chocolate side up), closely next to each other.
4. Spread the cocoa custard cream.
5. Place the second sponge layer on top.
4. White Chocolate Glaze
1. Heat cream, add chopped white chocolate, and stir until melted.
2. Remove from heat, let it cool slightly
3. Add mascarpone and whisk until smooth.
4. Spread evenly over the cake.
5. Dark Chocolate Decoration
1. Melt chocolate with milk until smooth.
2. Drizzle thin lines over the white glaze
6. Finish
Sprinkle with poppy seeds, roasted peanuts, or sugar pearls.
Chill in the fridge for several hours, preferably overnight.
✨ Result
The Izabela Cake in this version is tall, elegant, and rich in flavor. Two-color almond custard cream – vanilla and cocoa – combined with fluffy sponge cake, fruity Delicje biscuits, and creamy white chocolate glaze makes it look like a patisserie torte while being baked in a simple pan. Perfect for family celebrations and festive occasions!
