 |
| Ice cream cake |
Ingredients
- ¾ cup flour
- ¾ cup potato starch.
- 2 eggs
- 2/3 cup sugar + 2 tablespoons
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking powder
- 1 cup chocolate ice cream
- 1 cup vanilla ice cream and mozzarella
- 2/3 cup raspberry
- ½ lemon
- 1 teaspoon of agar agar
Oven: 350 ° F
Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Grease a round cake tin with zipper.
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and let cool completely (Fig. 1).
Remove from pan and place in refrigerator for 10 minutes.
Now take the ice cream (if you have an ice cream machine can do it yourself)
Take the base of the refrigerator cold, place it in a large baking sheet and let it pass without the ring of the pan bottom. Place them on a plastic support (Fig. 2) that can you place in the freezer.
Started to spread a layer of vanilla ice cream (Fig. 3) and then put in freezer for 10 minutes. Then put a second layer of chocolate, if desired between one layer and another add few raspberries (Fig. 4).
Let sit in freezer for 10 minutes while you prepare the natural gelatin by boiling in pots until the raspberries and sugar, add 1 tablespoon of water. In a small cup reefs a teaspoon of agar agar and two of water and pour the mixture into the pan with the raspberries. Cook for a minute. The jelly is ready. Let cool a bit, taking care not to let it harden too much and then spread it on the cake (Fig. 5). Please note that the contact with the cold jelly made with agar solidifies instantly, so you have to be quick!
Decorate with meringue crumble the entire board and the top ones.
Leave in the freezer and take it 10 minutes before serving.
Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Grease a round cake tin with zipper.
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and let cool completely (Fig. 1).
Remove from pan and place in refrigerator for 10 minutes.
Now take the ice cream (if you have an ice cream machine can do it yourself)
Take the base of the refrigerator cold, place it in a large baking sheet and let it pass without the ring of the pan bottom. Place them on a plastic support (Fig. 2) that can you place in the freezer.
Started to spread a layer of vanilla ice cream (Fig. 3) and then put in freezer for 10 minutes. Then put a second layer of chocolate, if desired between one layer and another add few raspberries (Fig. 4).
Let sit in freezer for 10 minutes while you prepare the natural gelatin by boiling in pots until the raspberries and sugar, add 1 tablespoon of water. In a small cup reefs a teaspoon of agar agar and two of water and pour the mixture into the pan with the raspberries. Cook for a minute. The jelly is ready. Let cool a bit, taking care not to let it harden too much and then spread it on the cake (Fig. 5). Please note that the contact with the cold jelly made with agar solidifies instantly, so you have to be quick!
Decorate with meringue crumble the entire board and the top ones.
Leave in the freezer and take it 10 minutes before serving.
0 commenti:
Posta un commento