I made this laptop cake for my husband, who spends a lot of time in front of the computer. I improvised the recipe when he turned 30, thinking of making him something personalized. I combined several layers of cocoa sponge cake, a refreshing mint cream, and decorated everything with fondant. I secured the 'screen' lid with skewers to keep it stable. It took some time, but the result really looked like a mini laptop.
Quick Info
Total time: approx. 3-4 hours (including cooling, assembly, and decorating)
Preparation time: 1 hour
Baking time: 30 minutes for the sponge
Servings: 12-15, depending on how large you cut it
Difficulty: medium, especially in assembly and decoration
Anniversary recipe, ideal for fondant decoration enthusiasts
Ingredients
For the cocoa sponge (x2 – so you will have two layers, baked separately):
- 3 eggs
- 4 tablespoons sugar
- 3 tablespoons oil
- 2 tablespoons flour
- 2 tablespoons cocoa
- a pinch of salt
- rum essence (to taste)
Mint cream:
- 1 packet vanilla pudding
- 250 g liquid cream
- 100 g butter
- mint or vanilla essence (Dr. Oetker or another brand)
- green food coloring (to your preferred shade)
For decoration:
- approx. 250 g chocolate (for glazing)
- 50 ml liquid cream
- fondant (for covering and shaping the keys)
- 2 store-bought cocoa sponge sheets (for the 'screen' lid)
- skewers (for supporting the lid)
Base (optional, if you want to make a 'stand' for the laptop):
- A cappuccino brownie recipe and/or cocoa sponge with blueberry cream (requires corresponding recipes)
- Chocolate glaze (250 g chocolate + 50 ml liquid cream, as mentioned above)
Preparation Method
1. Preparing the cocoa sponge:
- Beat the egg whites with a pinch of salt until frothy.
- Add the sugar and continue mixing until a stiff foam forms.
- In a separate bowl, whisk the egg yolks with the oil and pour over the egg whites.
- Sift the flour together with the cocoa, add it to the eggs, and mix with a spatula, folding from top to bottom to avoid losing volume.
- Add the rum essence.
- Pour the mixture into a 30x40 cm baking tray lined with parchment paper.
- Bake in the preheated oven for about 30 minutes.
- Repeat for the second layer (make a double batch).
- Let the layers cool on a rack.
2. Mint cream:
- Prepare the vanilla pudding according to the instructions on the packet and let it cool completely.
- Beat the butter until fluffy.
- Once the pudding is cool, gradually mix it with the butter.
- In a separate bowl, whip the cream until stiff.
- Fold the whipped cream into the pudding and butter mixture.
- Add the mint essence and green food coloring, adjusting to your desired intensity.
- Chill the cream in the refrigerator until assembly.
3. Assembling the laptop:
- Place the first cocoa sponge layer on a platter.
- Spread an even layer of mint cream on top.
- Place the second layer on top.
- Lightly brush the surface with melted butter (helps the fondant stick).
- Cover the entire surface with fondant, leveling it as much as possible.
- Cut out keys and other details from fondant to add.
4. Laptop lid (screen):
- Stick two store-bought cocoa sponge sheets together using melted chocolate as 'glue'.
- Let it set well.
- This lid is fixed vertically behind the laptop 'base', supported by two skewers inserted into the cake for stability.
5. (Optional) Laptop support base:
- A separate base can be made using a cappuccino brownie recipe and/or cocoa sponge with blueberry cream, covered with chocolate glaze.
- Melt the chocolate with the liquid cream, mix, and pour over the desired sponge, leveling it out.
- Place the 'laptop' cake on top.
Why I make this recipe often
I have recreated this recipe because it can be easily customized, especially in decoration. The cocoa sponge is soft yet sturdy, the cream is refreshing and not too heavy. It lends itself well to any 'themed' cake shape. It can be assembled a day in advance, and the taste remains good even after two days.
Tips and Variations
Tips
- For more uniform layers, weigh the ingredients if you prefer precision.
- Allow each component to cool completely before assembling to avoid softening the fondant or slipping cream.
- If you can't find store-bought cocoa sponge sheets, you can use simple cookies or bake additional sheets.
Substitutions
- Mint essence can be replaced with vanilla if you don't like the mint flavor.
- Green food coloring is not mandatory, but it helps with the final appearance.
- Liquid cream can be replaced with whipping cream.
Variations
- Instead of mint cream, chocolate or fruit-based creams can be used for a different flavor.
- For a simpler version, you can skip the vertical lid and just make a rectangular cake with minimalist decoration.
- The keys can also be made from chocolate if you don't like those made from fondant.
Serving Ideas
- Cut into square slices, being careful not to damage the lid.
- It can be served with a simple chocolate sauce or extra whipped cream.
- For effect, add a 'cable' or mouse made from fondant if you want to impress.
Frequently Asked Questions
Can I make the layers a day in advance?
Yes, the layers can be baked 1-2 days in advance and stored well wrapped in the fridge.
Can I replace the fondant with marzipan?
Yes, marzipan can also be used, but fondant is easier to shape for detailed decorations.
How long does the mint cream last?
The mint cream lasts 2-3 days in the refrigerator without losing its texture.
Can the cake be frozen?
I do not recommend it, as the fondant and mint cream do not maintain their texture after freezing.
Is a special support needed for the lid?
Not necessarily, if you use skewers and place the lid carefully. However, do not leave the cake assembled with the vertical lid for too long, especially in warm conditions.
Nutritional Values
Estimate for a slice (from 15): approx. 300 kcal, 5g protein, 17g fat, 33g carbohydrates. Values may vary depending on how much fondant or glaze you use. The cake is substantial, containing butter, cream, and chocolate.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. It is not suitable for reheating. If you use fondant, do not leave it at high temperatures, as the decoration may 'sweat' or soften. The vertical lid can be placed just before serving for safety.
Quick Info
Total time: approx. 3-4 hours (including cooling, assembly, and decorating)
Preparation time: 1 hour
Baking time: 30 minutes for the sponge
Servings: 12-15, depending on how large you cut it
Difficulty: medium, especially in assembly and decoration
Anniversary recipe, ideal for fondant decoration enthusiasts
Ingredients
For the cocoa sponge (x2 – so you will have two layers, baked separately):
- 3 eggs
- 4 tablespoons sugar
- 3 tablespoons oil
- 2 tablespoons flour
- 2 tablespoons cocoa
- a pinch of salt
- rum essence (to taste)
Mint cream:
- 1 packet vanilla pudding
- 250 g liquid cream
- 100 g butter
- mint or vanilla essence (Dr. Oetker or another brand)
- green food coloring (to your preferred shade)
For decoration:
- approx. 250 g chocolate (for glazing)
- 50 ml liquid cream
- fondant (for covering and shaping the keys)
- 2 store-bought cocoa sponge sheets (for the 'screen' lid)
- skewers (for supporting the lid)
Base (optional, if you want to make a 'stand' for the laptop):
- A cappuccino brownie recipe and/or cocoa sponge with blueberry cream (requires corresponding recipes)
- Chocolate glaze (250 g chocolate + 50 ml liquid cream, as mentioned above)
Preparation Method
1. Preparing the cocoa sponge:
- Beat the egg whites with a pinch of salt until frothy.
- Add the sugar and continue mixing until a stiff foam forms.
- In a separate bowl, whisk the egg yolks with the oil and pour over the egg whites.
- Sift the flour together with the cocoa, add it to the eggs, and mix with a spatula, folding from top to bottom to avoid losing volume.
- Add the rum essence.
- Pour the mixture into a 30x40 cm baking tray lined with parchment paper.
- Bake in the preheated oven for about 30 minutes.
- Repeat for the second layer (make a double batch).
- Let the layers cool on a rack.
2. Mint cream:
- Prepare the vanilla pudding according to the instructions on the packet and let it cool completely.
- Beat the butter until fluffy.
- Once the pudding is cool, gradually mix it with the butter.
- In a separate bowl, whip the cream until stiff.
- Fold the whipped cream into the pudding and butter mixture.
- Add the mint essence and green food coloring, adjusting to your desired intensity.
- Chill the cream in the refrigerator until assembly.
3. Assembling the laptop:
- Place the first cocoa sponge layer on a platter.
- Spread an even layer of mint cream on top.
- Place the second layer on top.
- Lightly brush the surface with melted butter (helps the fondant stick).
- Cover the entire surface with fondant, leveling it as much as possible.
- Cut out keys and other details from fondant to add.
4. Laptop lid (screen):
- Stick two store-bought cocoa sponge sheets together using melted chocolate as 'glue'.
- Let it set well.
- This lid is fixed vertically behind the laptop 'base', supported by two skewers inserted into the cake for stability.
5. (Optional) Laptop support base:
- A separate base can be made using a cappuccino brownie recipe and/or cocoa sponge with blueberry cream, covered with chocolate glaze.
- Melt the chocolate with the liquid cream, mix, and pour over the desired sponge, leveling it out.
- Place the 'laptop' cake on top.
Why I make this recipe often
I have recreated this recipe because it can be easily customized, especially in decoration. The cocoa sponge is soft yet sturdy, the cream is refreshing and not too heavy. It lends itself well to any 'themed' cake shape. It can be assembled a day in advance, and the taste remains good even after two days.
Tips and Variations
Tips
- For more uniform layers, weigh the ingredients if you prefer precision.
- Allow each component to cool completely before assembling to avoid softening the fondant or slipping cream.
- If you can't find store-bought cocoa sponge sheets, you can use simple cookies or bake additional sheets.
Substitutions
- Mint essence can be replaced with vanilla if you don't like the mint flavor.
- Green food coloring is not mandatory, but it helps with the final appearance.
- Liquid cream can be replaced with whipping cream.
Variations
- Instead of mint cream, chocolate or fruit-based creams can be used for a different flavor.
- For a simpler version, you can skip the vertical lid and just make a rectangular cake with minimalist decoration.
- The keys can also be made from chocolate if you don't like those made from fondant.
Serving Ideas
- Cut into square slices, being careful not to damage the lid.
- It can be served with a simple chocolate sauce or extra whipped cream.
- For effect, add a 'cable' or mouse made from fondant if you want to impress.
Frequently Asked Questions
Can I make the layers a day in advance?
Yes, the layers can be baked 1-2 days in advance and stored well wrapped in the fridge.
Can I replace the fondant with marzipan?
Yes, marzipan can also be used, but fondant is easier to shape for detailed decorations.
How long does the mint cream last?
The mint cream lasts 2-3 days in the refrigerator without losing its texture.
Can the cake be frozen?
I do not recommend it, as the fondant and mint cream do not maintain their texture after freezing.
Is a special support needed for the lid?
Not necessarily, if you use skewers and place the lid carefully. However, do not leave the cake assembled with the vertical lid for too long, especially in warm conditions.
Nutritional Values
Estimate for a slice (from 15): approx. 300 kcal, 5g protein, 17g fat, 33g carbohydrates. Values may vary depending on how much fondant or glaze you use. The cake is substantial, containing butter, cream, and chocolate.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. It is not suitable for reheating. If you use fondant, do not leave it at high temperatures, as the decoration may 'sweat' or soften. The vertical lid can be placed just before serving for safety.