Ice Cream Cake

Ice Cream Cake - A Sweet Indulgence for All Seasons

I present to you a delicious recipe that combines textures and flavors in an absolutely delightful way. The ice cream cake is a dessert that will remind you of warm summer days, but can be enjoyed with pleasure at any time of the year. With a delicious cocoa base, a fine cream, and a fluffy glaze, this cake is perfect for special occasions or simply to pamper your family.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 150 g flour
- 2 tablespoons sifted cocoa
- 70 g sugar
- A pinch of baking soda extinguished with 2 tablespoons of vinegar

For the cream:
- 4 eggs
- 1 tablespoon of flour
- 2 sachets of vanilla sugar
- 200 ml milk
- 100 g sugar (for cream)
- 200 g sugar (for glaze)
- One package of butter (about 200 g)

Step-by-Step Preparation

1. Preparing the base:

We start by preparing the base. In a large bowl, beat the egg yolks with 70 g of sugar until creamy and intensely yellow. This process takes a little time, but the result will be worth it. Now, sift the cocoa and flour over the mixture, adding the baking soda extinguished with vinegar.

In another bowl, beat the egg whites until you get a stiff and shiny foam. This step is essential as it will give volume and lightness to the base. Carefully fold the beaten egg whites into the yolk mixture using a spatula to avoid losing the air from the egg whites.

Pour the mixture into a well-lined baking tray and bake in a preheated oven at 180°C for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool to room temperature.

2. Preparing the cream:

Meanwhile, we can prepare the cream. In another bowl, beat the egg yolks with 100 g of sugar until they become a creamy mass. Add the tablespoon of flour, vanilla sugar, and milk, mixing well to obtain a homogeneous composition.

Place the bowl over a bain-marie and cook, stirring constantly, until the cream thickens. This technique helps achieve a fine texture without lumps. Once the cream has thickened, let it cool.

When the cream is at room temperature, beat the butter until fluffy. Gradually add the cooled cream, mixing gently to avoid curdling. It is important to mix delicately to preserve the airy textures.

3. Assembling the cake:

After the base has completely cooled, spread the cream evenly over it, covering the entire surface well.

4. Preparing the glaze:

For the glaze, beat the 4 egg whites over a bain-marie, gradually adding 200 g of sugar. Continue mixing until the mixture becomes firm and shiny. This glaze will add a slightly crunchy note to your cake.

Spread the glaze evenly over the cream and, for an extra touch of flavor, you can grate chocolate on top. This detail not only looks splendid but also adds an irresistible aroma.

Useful Tip

To save time, you can prepare the base and cream a day in advance. The next day, assemble the cake and leave it in the refrigerator for a few hours or even overnight, so the flavors blend perfectly.

Variations and Combinations

This cake pairs excellently with a scoop of vanilla ice cream or a berry sauce, which will add a note of acidity and freshness. You can also experiment with various vanilla flavors, such as bourbon vanilla or vanilla from pods.

If you want to add a touch of originality, you can replace the cocoa in the base with almond flour for a more sophisticated taste. Additionally, you can replace the egg white glaze with whipped cream, achieving a creamier texture.

Nutritional Benefits

This cake, although delicious, also contains calories, so it is best to consume it in moderation. The cocoa base brings antioxidants from chocolate, while the egg and milk cream provides essential proteins. The butter contributes to a rich taste, but it is important to choose quality options.

Frequently Asked Questions

1. Can I use quail eggs?
Yes, you can use quail eggs, making sure to adjust the proportions. Usually, 3 quail eggs equal 1 large egg.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or opt for chocolate with a higher cocoa content.

3. Can the cake be frozen?
Yes, the cake can be frozen, but I recommend letting it come to room temperature before cutting and serving.

Personal Note

This cake reminds me of moments spent with family, gathering around the table after a hearty dinner. Each slice brings a touch of joy and beautiful memories. I encourage you to make it with your loved ones and share the moments of happiness that will follow.

Enjoy and let’s savor this refined dessert together!