Ice Cream Cake “Summer Delight”
by Editorial Staff
It is a pleasure to please your family in the summer, not just with ordinary ice cream, but with a real ice cream cake with fruits, nuts and chocolate! I’ll tell you how to make Summer Delight ice cream cake.
Cook: 5 hour
Servings: 4-5
Ingredients
- Flour – 70 Grams
- Sugar – 100 Gram (50g for biscuit, 50g for strawberry puree)
- Vanilla Sugar – 10 Grams
- Baking powder – 2 Grams
- Sundae – 990 Gram (330g in a strawberry layer, 330g in a nut layer, 330g in a layer with strawberry puree)
- Strawberries – 700 grams (200g per layer with strawberry puree, 200g per layer with strawberries, 300g for decoration)
- Nuts – 50 Grams
- Dark chocolate – 35-40 grams
- Chicken Egg – 2 Pieces
Directions
- Mix the sifted flour with baking powder. Beat eggs at room temperature into a fluffy light mass for 2 minutes with sugar and vanilla sugar. Add flour mixture in two steps and stir.
- Line the bottom of a baking dish with parchment paper and pour out the dough. Bake in an oven preheated to 180 degrees for 10-12 minutes. Leave the sponge cake in the mold for 10 minutes, then cool completely on the wire rack.
- Chop the strawberries with a blender, pour into a saucepan and bring to a boil over low heat. Boil for five minutes, add sugar and boil for another five minutes from the moment of boiling. Cool the puree completely in a container of cold water.
- Cover a damp bowl with cling film and place in the freezer for 15 minutes. Combine the strawberry puree with the ice cream and distribute evenly over the sides of the bowl. Send the bowl to the freezer for 30-40 minutes.
- Melt dark chocolate in a steam bath. Mix with chopped toasted nuts. Place evenly on baking paper and refrigerate for 15 minutes. Grind the frozen mixture and mix with ice cream. While warming up a spoon in warm water, smooth out the first layer of ice cream.
- Spread the next layer over the sides and place in the freezer for 30 minutes. Cut the strawberries into small cubes and combine with ice cream. Fill the middle of the cake with the mixture, cover the bowl with plastic wrap and refrigerate for 5-6 hours
-
Cut the sponge cake to the dia of the bowl, place it on the frozen ice cream and turn it over onto a platter. Cover the bowl with a towel soaked in hot water and carefully remove it. Smooth irregularities with a spoon heated in hot water.
- Place the cake in the freezer for 15 minutes. Chop strawberries and decorate the cake.
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