The recipe for a peach cobbler ice cream cake. Cake prepared from layers of biscuit, ice cream, peach puree and a mixture of nuts with whole grain crackers. Cake garnished with whipped cream, peaches in syrup are laid out on top and sprinkled with a nut mixture.
The name of the recipe comes from American fruit cake. cobler, which is made from fruits with sugar, laid out in baking dish and covered with dough on top.
Photo of the dish: ЮнхиKim Time: 1 hour. 40 min Difficulty: medium Servings: 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:
- 4 peaches, peeled and cut into slices of 2 cm.
- 2 l vanilla ice cream
- 1/2 tbsp. chopped pecans
- 1.5 tbsp. granulated sugar
- Juice 1 Lemon
- 150 gr. wholemeal crackers
- 4 tbsp. l melted unsalted butter
- Special grease spray
- 1.5 tbsp. cold whipped cream
- 3 tbsp. l powdered sugar
- 2 tsp vanilla extract
- 550 – 600 gr. finished pound cake (cake recipe, basic whose ingredients are flour, sugar, butter and eggs)
Recipes with similar ingredients: vanilla ice cream, vanilla extract, peaches, cake, crackers, lemon juice, powdered sugar, pecans, cream
Recipe preparation:
- In a large saucepan, mix 1 and 1/4 tbsp. granulated sugar lemon juice and peaches. Leave on for 15 minutes. Bring to a boil over moderate heat, then reduce heat to low and cook 15 minutes until the peaches are soft. 3/4 Art. peaches with Using a slotted spoon and put in the refrigerator. They come in handy for decorations. Grind the remaining peaches with the liquid in blender until mashed, put in a bowl and clean in refrigerator for about 1 hour until the mixture thickens.
- Meanwhile, preheat the oven to 175 degrees, baking sheet cover with foil. Crackers roughly crumble and mix on prepared baking sheet with the remaining 1/4 tbsp. granulated sugar pecans and butter. Spread the mixture in a thin layer. Bake for 7 minutes, then mix and continue to bake for another 6-10 minutes until golden brown. Allow to cool and harden, then crumble and set aside.
- Form a cake: 1 liter. leave the ice cream for 10 minutes at room temperature so that it becomes soft and supple. Grease a 22-centimeter mold with a special spray, the bottom and edges of the mold cover with cling film, leaving 5 cm at the edges. put the ice cream in the prepared form, lay out evenly on top a layer of peach puree. Freeze for 45 minutes until mashed will become hard.
- The remaining 1 liter. soften the ice cream for 10 minutes, then put on top on peach puree. Sprinkle on top 1 tbsp. mixtures with pecans, pressing it into the top layer of ice cream. Pound cut the cupcake lengthwise into 4 cm slices and put them on top on ice cream in one layer. Cover with cling film and freeze at least 6 hours, you can and the whole night.
- In a bowl, beat the cream with a mixer at medium speed, icing sugar and vanilla until a thick foam forms. Peel off the film from the cake, flip it on a plate, remove the form and the rest film. Lubricate the top and sides with whipped cream. Decorate from above left peaches and pecan mixture. Freeze another 1 hour.
