How to make ice cream cake

Content

Method 2 of 3: Spreading Ice Cream
Method 3 of 3: Decorating an Ice Cream Cake
Tips
Warnings
Additional articles

1 Prepare to bake. Preheat oven to 175 degrees. Grease a 23 cm cake pan, carefully greasing the bottom and sides to prevent the cake from sticking.Pour a small amount of flour into the pan and shake the pan from side to side to distribute the flour over the entire inner surface.

2 Sift flour and cornstarch. Use a sieve to do this, or place the ingredients in a large bowl and mix thoroughly with a whisk.

If you want to make a chocolate ice cream cake, add 1/2 cup of cocoa powder to the mixture.
For a spicy batter, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ground cloves.

3 Make an egg yolk mixture. Whisk the egg yolks, vanilla and 1/2 cup sugar in a large bowl with a hand mixer. Continue whisking until the mixture is thick and dull; it will take about 5 minutes.

4 Make an egg whites mixture. Place the egg whites with a pinch of salt in a medium bowl. Use a whisk or clean hand mixer attachment to beat the egg whites until they form soft peaks. Continue whisking, adding the remaining 1/4 cup sugar. Whisk until the egg whites are stiff and glossy.

5 Mix the ingredients. Gently add the egg whites mixture to the egg yolk mixture. Fold the flour mixture with a spatula. Be careful not to over-mix the ingredients, just before combining.

6 Pour the dough into a cake pan. Spread it evenly over the shape with a spatula.

7 Bake the cake. Place the pan in the oven and bake for 35 minutes, or until there are no dough marks on the toothpick in the middle of the cake. Remove the cake from the oven, turn it over onto a wire rack or plate and let cool completely.

If the cake looks stuck to the mold, run your knife around the edge of the cake before turning it over.
If the cake breaks during turning, place the pieces on a plate and let cool completely. You can still use it.

8 Slice the cake. Use a large serrated knife to cut the cake until you have two thin cakes. Wrap each of them in cling film and place in the freezer for several hours. You can assemble the cake as soon as the cakes are completely frozen.

Method 2 of 3: Spreading Ice Cream

1 Soften ice cream. Leave 1 liter of ice cream on the counter for a few minutes. When it's soft enough, spoon it into a large bowl. Stir with a spoon until the ice cream is pasty but not too runny.
2 Make a cake. Remove the cakes from the freezer while softening the ice cream. Take one crust and place it on the cake platter. Set the second cake aside for now.
3 Alternate between biscuit and ice cream layers. Spoon 1/2 liter of ice cream onto the first crust and smooth with a spatula or knife. Try not to go over the edges of the crust. You should have a thick and uniform layer of ice cream. Place the second cake layer on top of the ice cream layer. Place the remaining 1/2 L of ice cream on top of it.
- If you want to make a small cake, you can skip the second layer of ice cream.
- If you prefer a biscuit top layer of the cake, you can still make two layers of ice cream: cover the first layer of ice cream with crushed biscuits or chocolate chips, then add the remaining 1/2 L of ice cream, and top with a biscuit layer.
4 Freeze the cake. Place it in the freezer until completely frozen. It will take 2-4 hours.

Method 3 of 3: Decorating an Ice Cream Cake

1 Prepare the top layer. Pour one tablespoon of cold water over the gelatin and let sit for a few minutes to soften. Stir the gelatin until it is completely dissolved. Pour the cream into a bowl and beat until soft peaks form. Add gelatin and sugar and continue beating until stiff.
- Do not beat the mixture for too long, or it will turn into butter.
- You can add a few drops of food coloring to the whipped cream to match the color of the ice cream.For example, if you're making strawberry ice cream cake, add a few drops of red food coloring to make the cream pink.
2 Cover the cake. Remove the cake from the freezer. Cover with whipped cream with a spatula. Optionally, you can also cream the sides of the cake to hide the layers.
- You can decorate the cake with pastry powder, chocolate chips, or fruit if you like.
- For a prettier cake, place the whipped cream in a cooking bag and decorate the cake in a pattern.
3 Freeze the cake. Place it back in the freezer to harden the top layer. The cake is ready to serve when the cream has set.
4finished>

Tips

Once you get the hang of it, try the following variations: ice cream between two layers of biscuit, fruit interlayer between layers of ice cream and biscuit, etc.
Alternatively, you can decorate the cake with flavored ice cream. To keep the ice cream from melting while you finish cooking the cake, place the layer cake in the freezer for an hour before covering with the ice cream frosting. Then simply soften the ice cream, mix until a paste, and decorate the cake.
Here are some ideas for ice cream cakes:
- Vanilla cake with strawberry, peach or other popsicles.
- Chocolate cake with mint ice cream with chocolate chunks or other ice cream with chocolate chunks.
- Spicy cake with pumpkin or caramel ice cream.

Warnings

If you are serving cake at a party, remove it from the freezer just before serving, and after everyone has taken a bite, put it back. If you don't, the ice cream will start to melt and the cakes will become soggy.