Peach and Red Berry Ice Cream Cake

Name: Peach and Red Berry Ice Cream Cake - Semenica I.
Ingredients: For the base: 75 g organic butter; 175 g raw sugar; 175 g organic spelt whole flour; 3 organic eggs; 100 ml organic sour cream; 1 teaspoon organic vanilla seeds. The ice cream layer: 250 g raspberries; plus extra for decoration; 150 g currants; 100 g unrefined powdered sugar; 500 ml organic sour cream; 250 g mascarpone; 3 peaches.

Desert - Peach and Red Berry Ice Cream Cake by Semenica I. - Recipia

Because the warm season invites us with fresh and refreshing fruits, I propose a delicious ice cream cake recipe, perfect for bringing a smile to the faces of loved ones. This recipe, taken from the July issue of Good Food magazine, combines the flavor of a fluffy cake base with a berry ice cream cream, offering a truly memorable dessert. We start by preheating the oven to 160°C. We make sure we have all the ingredients prepared and at hand. We line a 25 cm diameter cake pan with parchment paper to ensure the cake will come out easily after baking. In a large bowl, we combine the softened butter, sugar, flour, eggs, sour cream, and vanilla essence. We use an electric mixer to mix the ingredients until we obtain a smooth and homogeneous mixture. When the batter is ready, we pour it into the prepared cake pan and bake for about 50 minutes. We check if the cake is properly baked by inserting a toothpick in the middle; it should come out clean. After the cake has baked, we let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Meanwhile, we clean the cake pan and line it with a double layer of plastic wrap to facilitate the cake's removal. In another bowl, we put half of the raspberries and currants, add 2 tablespoons of powdered sugar, and gently crush the fruits with a fork to release their juice. In a separate bowl, we mix the cream with powdered sugar and mascarpone until we achieve a smooth consistency. Then, we incorporate the chopped peaches into this mixture, along with the whole berries (keeping 50 g for decoration) and the crushed ones. To speed up the freezing process, we can use an ice cream maker, letting the cream cool for 30 minutes. If we do not have this machine, we will put the cake in the freezer for at least 4 hours. After the cake has completely cooled, we cut it horizontally into 3 equal layers. We place the first layer in the cake pan, add 1/3 of the fruit cream, and a few whole fruit pieces. We continue with the second layer, spreading another 1/3 of the fruit cream on top, and then place the third layer, covering it with the remaining cream. We wrap the cake in plastic wrap and let it firm up in the freezer for at least 4 hours. 20 minutes before serving, we take the cake out of the freezer. We decorate with the 50 g of reserved berries and serve with a smile. This ice cream cake recipe will bring an explosion of flavors and a pleasant refreshment on hot summer days. Enjoy your meal!