Recipe: Flügel Viennetta (yes, you read that right!)

When we talk about classics in the freezer aisle, we’re of course talking about… Viennetta! Every year, an average of 16 million (!!) of these chocolate multi-layered vanilla ice cream cakes are eaten in the Netherlands. Sixteen million! But what happens when you combine Flügel and Viennetta? You get this divine Flügel Viennetta.

We regularly treat you to the most fun and delicious recipes starring that red, syrupy-sweet drink. From cupcakes to ice pops and from scroppinos to hot chocolate; Flügel is genuinely delicious in so many things. This time, it’s the winter sports shot in the form of a layered ice cream cake.

How to make the Viennetta with Flügel

• Start by making the thin chocolate sheets for between the layers of Viennetta. Melt 150 grams of white chocolate au bain-marie. Do this together with the 50 ml of Flügel.
• When the chocolate has melted, add the remaining 100 grams of white chocolate and stir until everything has melted.
• Take 3 sheets of parchment paper, place the cake tin on them and trace around the tin with a pencil so you know exactly how large to make the chocolate sheets.
• Use a spoon and knife (or a spatula, if you have one at home) to make thin strips with the chocolate.
• Let the chocolate cool and harden.
• Whip the cream until stiff with the sachet of vanilla sugar.
• Fold in the mascarpone together with the condensed milk, then whip everything into a light mixture.
• Cover the bottom and sides of the cake tin with plastic wrap.
• Spread a layer of the mascarpone/whipped cream mixture over the bottom, place a chocolate sheet on top, and repeat until everything is used up (finish with a layer of the mascarpone mixture). Then cover the top of the cake tin with plastic wrap as well.
• Place the whole thing in the freezer for at least 4 hours, but preferably overnight.
• Garnish with a little cocoa powder before serving the Flügel Viennetta and cut into slices.

Also read:

• Recipe: ridiculously easy coffee mousse
• Recipe: cake with Aperol
• Recipe for the most delicious vegan Bounty cake

Recipe: Thanks to Flügel