“Ice Cream” cake is a delicacy with the taste of ice cream. How to prepare the “Ice Cream” cake according to the classic recipe, with berries and nuts

“Ice cream” cake is a combination of airy sponge cake and delicate cream, the taste and aroma of which is reminiscent of everyone’s favorite dessert – “ice cream” ice cream.

It is quite simple to prepare, you just need to purchase the necessary ingredients and find 1-2 hours for culinary magic.

Sundae cake - general principles of preparation

The base of the cake is a sponge cake made primarily from eggs, condensed milk and flour. There may be deviations, depending on taste preferences and the availability of certain products. The dough is kneaded and baked in the oven in small portions at moderate temperature.

The main taste of the cake is given by the cream, which is made from sour cream, cream, and milk. You can add ice cream to enhance the taste. For variety - nuts and berries.

The cooled cakes are soaked in thoroughly whipped cream, forming a cake of the desired height, and put in a cool place for 2-3 hours.

Decorate the ice cream cake to taste: sprinkle with biscuit crumbs, chopped hazelnuts or peanuts, and chocolate chips.

Cooking with cream

The sweet treat prepared according to this recipe has such a delicate texture that each bite literally melts in your mouth, leaving a pleasant aftertaste. The creamy “Ice cream” cake turns out to be nourishing, tasty and can be an excellent breakfast before the start of a working day.

Required components:

boiled condensed milk – 380 g;
three eggs;
wheat flour – 0.22 kg;
baking powder – 7 g;
vanilla – 2 g;
milk (2.5%) – 0.4 l;
a pinch of salt;
butter (82%) – 0.1 kg;
starch – 20 g;
cream (30%) – 0.15 l;
granulated sugar – 175 g.

Cooking:

Break the eggs into a deep bowl, pour condensed milk into them and beat everything thoroughly. Then add flour, add baking powder and vigorously mix the mixture until smooth.
Bake four small round cakes from the prepared dough. They need to be cooked in the oven for about seven minutes at 180 degrees.
To get cream, you need to add sugar to milk, then add flour and potato starch. Place the mixture on the stove and cook over low heat until it thickens. Then set aside and cool.
Add vanilla and butter to the warm cream and beat thoroughly. Then add the resulting mass to the milk cream and stir.
Soak all the cakes well with the resulting mixture and form them into a cake. Then decorate it with pieces of white chocolate, peanuts and confectionery crumbs.

It is advisable to consume the cake with “Ice cream” 4 – 5 hours after preparation – during this time it will soak in and become even tastier.

You can serve it with black coffee and homemade jam.

Shortbread dough

In a bowl, mix flour and granulated sugar. We take a grater, take the butter out of the freezer, roll it in the mixture (flour and sugar) and rub it into a bowl where the flour and sugar are already located. Periodically roll the butter in the mixture (flour and sugar) to make it easier to hold and to make it easier to grate.

The next step is to mix the grated butter with flour and sugar. We do this very carefully so that the butter does not stick together again into one lump. It is better to do this procedure with your hands and do not be afraid, the butter will not melt from the warmth of your hands if you have mixed it well with flour and sugar. As a result, you should get small crumbs, which we place in a frying pan and fry until golden brown.

This step on the gas stove took ten minutes of my precious time, strictly according to the recipe. We are waiting for the crumbs to cool down.

Ice cream cake without baking

Undoubtedly, absolutely all sweet tooth lovers will like the no-bake Ice Cream cake. The easiest way is to use ready-made cake layers. Moreover, the semi-finished product can be either shortbread or sponge cake - a matter of taste. The main thing here, of course, is to prepare a cream that will look like an ice cream.

Products for sour cream cream:

2 eggs;
0.5 kg. sour cream 20%;
70 gr. butter 82%;
150 gr. powdered sugar;
2 tbsp. l. without a mountain of starch (it’s better to take corn starch);
a bag of vanilla sugar (10 g).

Preparation step by step:

Grind the eggs with powdered sugar.
First add sour cream, then starch - mix with an immersion blender or whisk.
Stirring constantly over low heat, bring until thickened. The approximate cooking time depends on the quality of the products and the thickness of the bottom of the cooking vessel, but no more than 10 minutes
Remove the thickened mass from heat, add butter and mix thoroughly.

After the cream has cooled, cut the store-bought cake into pieces and mix with the cream mixture, as in the previous recipe. Next, all that remains is to put it in the mold and put it in the refrigerator for 3-4 hours. For decoration you can use grated chocolate or chocolate glaze.

How to make cream ice cream for a cake - cooking secrets

At first glance, cooking itself causes a certain fear in almost every housewife, because anything can happen in the process: the cream can turn out to be too liquid or too sweet, or even burn out, and so on.

But don’t worry so much, because there are many recipes, thanks to which you can find the simplest option, which is impossible to spoil.

Of course, if you are preparing such a thing for the first time, some difficulties may arise during the cooking process, but this is unlikely to greatly spoil the taste of the finished product.

All types of cooking have constant components, without which the expected result simply will not work.

The basis of any cream is a custard mass, which consists of milk, powdered sugar, starch and a small amount of flour.

Well, the following ingredients can give a characteristic taste: butter, cocoa, condensed milk, whipped cream.

The good thing about this product is that it can be given absolutely any flavor without losing its consistency. And this is an important condition for preparing to serve any baked goods.

How to whip cream for cream

In order to get a creamy mass in the form of a melted ice cream, use whipped cream as an additional component.

But not every housewife can get a real ice cream in the form of cream, because any gross mistake in the process of whipping cream can completely change the consistency. Whipping is the most important step in preparing this product!

To achieve maximum airiness of the finished product, you must:

Use cream with a fat content of at least 30%, so you are unlikely to be able to prepare a dietary version. A product with a lower fat content simply will not allow the liquid to turn into cream, and this option is not suitable for spreading the cake.

The product should only be used chilled. Before starting cooking, leave it in the refrigerator for a couple of hours.

Before whipping, thoroughly shake the product package to ensure its homogeneity.

You can beat it either manually or using a mixer or blender. Of course, with the help of kitchen appliances, you will quickly cope with the task.

The beating process should first be carried out at minimum speed, after which you can speed up a little.

Raspberry Ice Cream. CAKE for VANYA - I am a CAKE maker

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Rating: 4.5; Votes: 2 Delicious cake, try making it and it will take pride of place among your favorites) 00: 31 - filling layer 02: 26 - raspberry confit 02: 53 - cream cheese 03: 28 - assembling the cake 04: 50 - drawing on fondant 05 : 33 - meringue Christmas trees 05: 53 - mastic snowflakes 06: 12 - get ethereal gel dye 06: 46 - isomalt lollipops 07: 18 - cake decoration 08: 40 - finished Sponge cake. Baked in an 18 cm cutter mold (link to the form below, sponge cake height 8 cm. Layer Ice cream Milk - 50 ml. Cream 33% - 25 ml for chocolate White chocolate - 25 g. Yolks - 2 pcs. Sugar - 23 g Corn starch - 4 g Gelatin - 3 g + 18 ml cold water Cream 33% - 80 ml Raspberry confit Raspberries - 250 g Sugar - 50 g Corn starch - 12 g Cream cheese creamy - 350 gr. (I have cottage cheese) Sugar powder - 85 gr. Cream 33% - 350 gr. Date: 2019-12-04

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Sour cream custard

The cooking process is quite simple. Mix eggs and granulated sugar, then add sour cream and cornstarch. Mix everything again. At the end we add vanillin, but you can do without it if you suddenly don’t have it. There is absolutely no point in running to the store.

Corn starch can also be replaced with potato starch. You can mix the ingredients in any bowl, but my advice is to do it immediately in a saucepan, otherwise preparing an easy recipe will be complicated by the difficult task of washing a large amount of dishes.

We put the saucepan on the fire and stir all the time using a silicone spatula, I don’t recommend a spoon, a lot of cream sticks to it during cooking, which is why the cream is poorly mixed. According to the recipe, cook the cream for about 5 minutes until thickened, for me this process took a little longer, more precisely twice as long - 10 minutes.

Looking ahead, I will say that the end result was that the cream was not very thick and could have been cooked for another 5 minutes. I don’t know why this result happened! Perhaps the thickness depends on the quality of the original products, and the cooking time from the stove (gas or electric) is electric. Everyone decides for themselves how many minutes to cook, but I wanted to warn you so that there is no disappointment. It’s not time yet, but I’ll tell you a secret, the cake still turned out.

Let's continue. After ten minutes, remove the saucepan from the stove and add butter. Mix thoroughly. The cream turns out to be delicate silk with a beautiful golden hue. The taste is moderately sweet with a slight sourness added by sour cream. Cover the cream with cling film in contact to prevent it from airing.

While it cools, let's make the cakes. Exactly in this order: first make the cream and while it cools, prepare the crumb base (cakes).

Delicious cream ice cream with fruits

Fruit cream looks quite original, colorful and fresh. It is safely used not only for layering rolls and cakes, but also for decorating muffins, cupcakes, and cookies. This is an excellent filling for cakes and waffle rolls.

The main advantage of the cream is that it can be quickly prepared using a minimum amount of ingredients. By using different fruits, you can change the flavor notes, which allows you to be imaginative and creative.

The most optimal combination with creamy ice cream is strawberries and raspberries, so it’s worth including them in your recipes. One hundred grams of dessert contains about 360 kilocalories. It takes no more than twenty minutes to cook. From the specified amount of products four full servings are obtained.

List of components for homemade ice cream:

milk – 220 milliliters;
fresh strawberries – 200 grams;
eggs – 2 pieces;
butter – 40 grams;
gelatin – 1 tablespoon;
vanillin – 2 grams;
powdered sugar – 1.5 tablespoons;
granulated sugar – 100 grams;
wheat flour - 1.5 tablespoons.

Technology for step-by-step preparation of exquisite cream:

To avoid complications and additional questions, you need to read the recipe and prepare all the necessary components. All this will significantly reduce the cooking time.
First you need to prepare the gelatin by adding a small amount of water, it should be cold. Leave it for a while and let it swell well.
Next you need to deal with chicken eggs, to do this you need to separate the white from the yolk. As for proteins, they need to be put in the refrigerator.
Combine granulated sugar with flour and yolks, then add milk, then stir.
Boil the milk mass over low heat; this will be a high-quality and reliable basis for strawberry ice cream.
Stir soft butter into the resulting mixture and cool.
As for the strawberries, they need to be washed, dried and pureed using a blender.
The whites are actively whipped with vanilla and powdered sugar.
Dissolve the gelatin in a bath and add it to the custard mixture. After this, you can combine everything with strawberry puree and egg whites.

Making strawberry ice cream according to the suggested recipe is very simple and quick.