Fake ice cream cake with vanilla cream

Fake Ice Cream Cake with Vanilla Cream

Get ready to discover a delicious and easy-to-make recipe: Fake Ice Cream Cake with Vanilla Cream. This cake, with its fine texture and refined taste, brings together the richness of chocolate and the delicacy of vanilla cream. It's perfect for warm summer days, as well as for winter evenings when you crave a refreshing and tasty dessert.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

Ingredients:

For the base:
- 6 egg yolks
- 150 g sugar
- 2 tablespoons vinegar
- 3 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 6 egg whites

For the vanilla cream:
- 200 ml milk
- 4 egg yolks
- 1 tablespoon flour
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- 250 g butter
- 3 tablespoons powdered sugar
- 4 egg whites
- 250 g sugar
- Grated chocolate (for decoration)

Preparation:

1. Preparing the base:
Start by preparing a large bowl, in which you will beat the 6 egg yolks with 150 g of sugar until you get a smooth and fluffy mixture. This step is essential as the incorporated air will help the texture of the base rise. Add the 2 tablespoons of vinegar, which will not only add a subtle flavor but will also strengthen the structure of the base.

2. In another bowl, sift together the flour, cocoa, and baking powder. This step will ensure that the dry ingredients are well distributed and that the baking powder is activated. Combine the dry ingredients mixture with the egg yolk mixture, gently folding with a spatula until homogeneous.

3. Beat the 6 egg whites until stiff peaks form. This step is crucial for obtaining a fluffy base. Once the egg whites are beaten, carefully fold them into the base mixture using gentle folding motions to avoid losing the air in the egg whites.

4. Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the base cool completely.

2. Preparing the vanilla cream:
Start by heating 200 ml of milk in a saucepan, but do not let it boil. In a bowl, beat 4 egg yolks with 1 tablespoon of flour and the seeds from the vanilla pod (or the vanilla extract). Gradually add the warm milk, constantly stirring to prevent the egg yolks from curdling.

3. Pour the egg yolk mixture into the saucepan with the remaining milk and cook over low heat, stirring continuously, until the mixture thickens. It is important not to let the cream boil, otherwise, it may curdle.

4. Once the cream has thickened, let it cool slightly, then gradually incorporate 250 g of butter mixed with 3 tablespoons of powdered sugar. Mix well until the cream becomes smooth and homogeneous.

3. Assembling the cake:
After the base has cooled completely, spread the vanilla cream evenly over the chocolate base.

4. Beat the 4 egg whites with 250 g of sugar until you obtain a firm meringue. This will add a crunchy texture and a pleasant contrast to the vanilla cream. Spread the meringue over the vanilla cream and decorate with grated chocolate on top.

5. Let the cake chill in the refrigerator for at least 2 hours before serving. This will help set the layers and intensify the flavors.

Practical tips:
- Make sure all ingredients are at room temperature to facilitate homogenization.
- When beating the egg whites, use a clean and dry bowl, as any trace of fat can prevent the egg whites from whipping properly.
- You can add fresh fruits (e.g., raspberries or strawberries) to provide a contrast of flavors and colors.
- If you want a healthier version, you can replace the butter in the cream with margarine or a vegetable butter.

Personal story:
This cake has become a favorite in my family. Every summer, my grandmother would prepare it for family gatherings. Its coolness and sweetness were perfectly suited for warm evenings while she told us stories about recipes from her youth. Now, every time I make it, I remember those moments filled with smiles and stories.

Frequently asked questions:
1. Can I replace the butter in the cream?
Yes, you can use margarine or a vegetable butter for a lighter version.

2. How can I keep the cake longer?
Keep the cake in the refrigerator, covered with plastic wrap, to prevent it from drying out.

3. Is it possible to make the cake without cocoa?
Sure, you can omit the cocoa and use only flour for a simple base.

4. What drinks pair well with this cake?
A cup of flavored coffee or a cold fruit tea would be excellent combinations to complement this dessert.

Calories and nutritional benefits:
This cake contains approximately 300 calories per serving, being a good source of protein due to the eggs. Additionally, the butter provides healthy fats, and the chocolate adds antioxidants. However, moderate consumption is recommended due to the high sugar content.

In conclusion, Fake Ice Cream Cake with Vanilla Cream is more than just a dessert; it is a culinary experience that combines tradition with innovation. Whether you serve it on a special occasion or simply to indulge yourself, this cake will bring smiles to the faces of your loved ones. Don't forget to prepare it with love and patience, and the result will be just as rewarding!