In 2011, Prince William, when he married Kate Middleton, broke the royal tradition: he ordered separately for the wedding classic british ice cream cake with cookies. This cake is prepared on the basis of McVitis shortcake and instead chocolate used ice cream. They say it’s his favorite dessert grandmother, Queen Elizabeth, who loves to feast on a slice торта за полуденным чаем. 
Time: 1hour. 40 min Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1/2 tbsp. blanched hazelnuts
- 300 gr butter, plus for lubrication
- 400 gr. shortbread cookies, break into pieces of 1.3 cm.
- 1/3 Art. corn syrup
- 1/4 tsp salt
- 200 gr. dark chocolate cut
- 3 tbsp. l cocoa powder
- 1 tsp vanilla extract
- 1/3 Art. Nutella Chocolate Nut Paste
Cream-glaze ganache
- 110 gr. dark chocolate cut
- 1/2 tbsp. fat cream
- 1 tbsp. l corn syrup
- Chocolate mini granules for decoration
Recipes with similar ingredients: shortbread cookies, dark chocolate, chocolate-nut paste, vanilla extract, cream, chocolate chips (granules), cocoa, hazelnuts, syrup
Recipe preparation:
- Preheat the oven to 180 ° C. Lay the hazelnuts on a baking sheet with sides and brown in the oven for about 10 minutes., periodically stirring. Let cool, then chop.
- Prepare the base. Oil the bottom and walls 20 cm detachable. In a large bowl, mix the hazelnuts with cookies. In a medium saucepan, combine the butter, syrup and salt, cook over moderate heat, stirring until oil will melt (do not bring to a boil). Remove from heat, add chocolate, cocoa powder and vanilla and mix until smooth, then mix in the chocolate nut paste.
- Make ganache icing cream. Put the chocolate in a small bowl. In a small saucepan over medium heat cream with syrup, stirring occasionally until the syrup will dissolve, and bubbles will appear at the edges. Pour onto chocolate and Leave for 5 minutes, then stir until smooth. Give stand at room temperature for 30 minutes. up to 1 hour to mixture thickened, but at the same time remained fluid (it should look like soft pudding).
- Pour the ganache cream into the biscuit mixture and mix. Lay in the prepared form and evenly press firmly. Put a flap of cling film directly on the surface and keep the cake in the refrigerator until it hardens for at least 6 hours or overnight.
- Remove the cake from the refrigerator and let stand for 45 minutes. at room temperature. Remove the sides of the mold and turn the cake over cake stand or serving plate; clean the bottom of the mold. Pour about 1/3 of the cooled cream on top of the cake and lightly smear a small pastry spatula, allowing excess to drain on the sides cake. Repeat with the remaining cream in two passes until the top and the sides will not be covered. Sprinkle chocolate over the top of the cake mini pellets.
