Vanilla ice cream cake with cherries and sour cherries

Vanilla Ice Cream Cake with Cherries and Sour Cherries – an explosion of flavors in every slice

Who doesn’t love a refreshing cake, full of fruits, perfect for warm summer days? This recipe for vanilla ice cream cake with cherries and sour cherries is not only delicious but also a true visual feast. Each layer of creamy ice cream and fluffy sponge, along with fresh fruits, makes this dessert a perfect choice for any occasion. The entire recipe is simple, yet it will make you feel like a true master in the kitchen.

Preparation time: 30 minutes
Freezing time: 4 hours (or overnight)
Total time: 4 hours and 30 minutes
Number of servings: 8

Ingredients:

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

*For the sponge:*
- 60 g soft butter
- 110 g sugar
- 4 egg whites
- 1 egg
- 1 teaspoon vanilla essence
- 150 g flour
- 1 teaspoon baking powder
- a pinch of salt
- 4 tablespoons milk
- 50 g cherries (pitted) + 1 teaspoon sugar
- 50 g sour cherries (pitted) + 1 tablespoon sugar

*Diameter of the pan: 22 cm*

Step by step:

1. Preparing the ice cream:
The first step is to take care of the ice cream, as it requires freezing time. Start by mixing 150 g of cherries and 100 g of sour cherries with sugar. Let them macerate for 30 minutes so they sweeten and release their juice.

In a small saucepan, bring a little water to a boil and prepare a double boiler. In a bowl, mix the egg yolks with 200 g of sugar and the vanilla essence. Add the milk and 250 ml of the liquid cream. Place the bowl over the saucepan with boiling water and cook the mixture, stirring constantly, until it thickens slightly (about 10-15 minutes). Be careful, it should not boil!

After the mixture has thickened, remove it from the heat and let it cool. In another bowl, whip the remaining cream until it becomes firm. Then, gently fold the egg yolk mixture into the cream, mixing lightly to avoid losing the air in the mixture.

To prevent ice crystals from forming in the ice cream, it is important to stir the mixture occasionally while it is in the freezer, so that the texture remains creamy.

2. Preparing the sponge:
Meanwhile, prepare the sponge for the cake. Just like with the ice cream, start by mixing the cherries and sour cherries with sugar and let them sweeten.

Preheat the oven to 180°C. In a large bowl, cream the soft butter with 110 g of sugar until you get a creamy mixture. Add the beaten egg whites, the egg, and the vanilla essence, mixing well.

Gradually incorporate the flour mixed with baking powder and a pinch of salt, alternating with the 4 tablespoons of milk. Finally, add the sweetened cherries and sour cherries along with the syrup they released, mixing gently.

Pour the mixture into a greased and lined baking pan. Bake the sponge in the oven for 25-30 minutes, or until a toothpick comes out clean. After baking, let it cool completely on a wire rack.

3. Assembling the cake:
Once the sponge has cooled, it’s time to assemble the cake. At the last mixing of the ice cream, add the macerated cherries and sour cherries (I advise against adding the syrup, as it may cause ice crystals to form).

Spread the ice cream over the cooled sponge. Make sure it is evenly distributed. Cover the pan with plastic wrap and place the cake in the freezer for at least 4 hours or overnight, until the ice cream is firm.

4. Serving and decorating:
When the cake is ready, you can decorate it with a few fresh cherries with stems, which will add a fresh and attractive look. Serve it with warm chocolate sauce or a drizzle of whipped cream for an extra touch of flavor.

Useful tips:
- Use sweetened liquid cream to better control the sweetness. If you prefer a healthier option, you can replace the sugar with a natural sweetener.
- If you want a more sophisticated cake, you can add a layer of crushed cookies between the sponge and the ice cream for a crunchy texture.

Nutritional benefits:
This vanilla ice cream cake with cherries and sour cherries is a vitamin-packed choice, thanks to the fresh fruits. Cherries and sour cherries are rich in antioxidants and vitamin C, while vanilla ice cream provides a creamy and comforting taste.

Frequently asked questions:
- Can I replace cherries and sour cherries with other fruits? Absolutely! You can experiment with strawberries, raspberries, or peaches.
- How can I store the cake for a longer period? You can freeze it, but make sure to wrap it well to avoid freezer burn.
- What drinks pair well with this cake? A white wine or prosecco would be ideal, but a refreshing lemonade is also an excellent choice!

Now that you have the complete recipe, it’s time to get cooking and enjoy this delicious vanilla ice cream cake with cherries and sour cherries. I guarantee that every slice will bring smiles to the faces of your loved ones!