Vanilla ice cream cake with cherries and sour cherries

Vanilla Ice Cream Cake with Cherries and Sour Cherries

Who doesn’t love a refreshing and delicious dessert, especially on hot summer days? This vanilla ice cream cake recipe with fresh fruits is perfect for bringing a smile to your loved ones' faces. A combination of textures and flavors, this cake not only looks wonderful but also offers a divine taste. Moreover, it’s a simple recipe that you can easily adapt to your preferences. Let’s get started!

Preparation time:
- Preparation: 30 minutes
- Freezing: 4 hours (or overnight)
- Baking: 30 minutes
- Total: 5 hours 30 minutes
- Servings: 8

Ingredients

For the ice cream:
- 4 egg yolks
- 200 g sugar
- 1 teaspoon vanilla extract
- 100 ml milk
- 450 ml sweetened liquid cream
- 150 g pitted cherries + 1 tablespoon sugar
- 100 g pitted sour cherries + 2 tablespoons sugar

For the cake base:
- 60 g soft butter
- 110 g sugar
- 4 egg whites
- 1 whole egg
- 1 teaspoon vanilla extract
- 150 g flour
- 1 teaspoon baking powder
- A pinch of salt
- 4 tablespoons milk
- 50 g pitted cherries + 1 teaspoon sugar
- 50 g pitted sour cherries + 1 tablespoon sugar

Necessary tools
- 22 cm diameter cake pan
- Mixer
- Large bowl
- Pot for double boiler
- Spatula
- Baking paper

Instructions

Step 1: Preparing the ice cream
1. Preparing the fruits: In a bowl, mix the cherries and sour cherries with sugar. Let them sit for about 30 minutes until a natural syrup forms.

2. Double boiler: In a pot, bring a little water to a boil. In another bowl, combine the egg yolks, sugar, and vanilla extract. Mix well, then add the milk and 250 ml of the liquid cream. Place this bowl over the pot of boiling water (making sure it doesn’t touch the water) and stir constantly until the mixture thickens slightly.

3. Cooling the mixture: Once thickened, let the mixture cool to room temperature. While it cools, whip the remaining cream until stiff.

4. Combining ingredients: Once the yolk cream has cooled, gently fold in the whipped cream. Then, add the cherries and sour cherries, mixing gently. It’s important not to use the syrup left by the fruits as it may cause ice crystals to form in the ice cream.

5. Freezing: Pour the mixture into a container and place it in the freezer. Stir occasionally (every 30-45 minutes) to prevent ice crystals from forming.

Step 2: Preparing the cake base
1. Preheating the oven: Preheat the oven to 180°C.

2. Preparing the fruits: Mix the cherries and sour cherries with sugar, allowing them to sweeten.

3. Creaming the butter: In a bowl, cream the soft butter until smooth. Add the sugar and mix well.

4. Incorporating the eggs: Add the egg whites and whole egg, along with the vanilla extract. Mix until you have a homogeneous mixture.

5. Adding dry ingredients: Gradually add the flour mixed with baking powder and a pinch of salt, alternating with milk. Mix gently until combined.

6. The fruits: Finally, add the sweetened cherries and sour cherries, along with the syrup formed. The mixture will thicken slightly due to the fruits.

7. Baking the cake base: Pour the mixture into a greased and lined baking paper cake pan. Bake for 30 minutes or until a toothpick comes out clean. Let the base cool completely in the pan.

Step 3: Assembling the cake
1. Ice cream: Once the ice cream has set, you can mix it again for a creamier texture. Then, pour the ice cream over the cooled cake base.

2. Final freezing: Place the cake back in the freezer to firm up, preferably for a few hours or overnight.

3. Decorating: After the cake has set, remove it from the freezer and decorate it with whole cherries with stems for an elegant look.

Serving suggestions
Serve the cake with warm chocolate sauce or additional whipped cream on top. A glass of white wine or a refreshing cocktail would perfectly complement the dessert.

Frequently asked questions
1. Can I use other fruits?
- Of course! You can experiment with other seasonal fruits like raspberries, blackberries, or strawberries.

2. How can I prevent ice crystals from forming in the ice cream?
- Periodically stirring the ice cream during freezing is essential for achieving a smooth texture.

3. Can I make the cake without eggs?
- Yes, you can use egg substitutes like banana puree or yogurt, but the final result may vary.

4. How long does the cake keep in the freezer?
- The cake keeps well in the freezer for 1-2 months if properly covered.

Nutritional values (per serving)
- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 25 g
- Carbohydrates: 30 g

Bonus: Vegan version
For a vegan version of this cake, you can replace the egg yolks with flaxseed or chia seed powder, and the cream with coconut cream. Use vegan butter and almond or soy milk for the base. This is a great way to enjoy a delicious dessert without animal products.

With this recipe, you will not only bring a moment of indulgence but also impress your guests with an elegant and refined dessert. So put on your apron and let’s enjoy cooking!