A new variation of the classic cake “Red Velvet”. In the recipe crust of crushed cupcakes with red food is used dye. Vanilla ice cream is laid out on the cake, then a layer blueberry sorbet. The cake is decorated with whipped cream and посыпается бисквитной крошкой. 
The photodishes: Kon Pulos Time: 45 min. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ready-made Red Velvet cupcakes (mini cupcakes with red food coloring)
- 700 ml vanilla ice cream
- 700 ml blueberry sorbet (popsicles)
- 2 tbsp. cold cream
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: vanilla ice cream, sugar powder, sorbet, cream, cake
Recipe preparation:
- Peel the icing off the cupcakes; you won’t need it. Then crush them. All crumbs, except 1/4 tbsp. lay out in a dense layer, pushing them with your fingers to the bottom and edges of a deep 22-centimeter forms for pies. Freeze for 30 minutes.
- Meanwhile, let the ice cream and sorbet soften when room temperature for about 15 minutes. Lay out ice cream on cake and level with a spatula, you can special rubber spatula for baking. Put the sorbet on top. (If a ice cream became too soft before spreading a second layer, put the cake in the refrigerator for a few minutes). Freeze the cake while you whip the cream.
- In a large bowl, whisk the cream and the icing sugar with a mixer. at high speed for about 3 minutes until a thick foam forms. Put whipped cream on the cake, decorate with crumbs at the edges cupcakes. Freeze for at least 4 hours until complete hardening.
