This delicious, original dessert is perfect as treats on a hot summer day. Cake consists of several times. repeating layers of cookies, chocolate fudge, and ice cream decorated with pieces of iris on the sides and waffle cones on top. AT Italian waffle is used as the basis for the cake pizzella cookies, and each layer of ice cream is poured with condensed milk and sprinkled with salt. Contrast of sweet ice cream and sea salt is a kind of highlight of this cake. друзьями: 
Time: 30 мин. a plus solidification time Difficulty: easy Servings: 6 – 8 In 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:
- 14 pcs. Pizzelli (thin Italian waffle cookies) or thin butter biscuits
- 3/4 Art. chocolate ganache
- 1 liter spiral caramel vanilla ice cream, slightly softened
- 1 liter chocolate ice cream slightly softened
- 1/2 tbsp. boiled condensed milk or caramel sauce dulce de leche
- 1/2 tsp sea salt flakes
- 5 waffle cups for ice cream
- 1/4 Art. pieces of iris toffee
- Softened butter for mold lubrication
Recipes with similar ingredients: waffle cookies, chocolate ice cream, ice cream, condensed milk, cream dolce de leche, caramel, iris
Recipe preparation:
- Cut a strip of 60 x 15 cm from parchment paper. Lubricate the sides with butter 20 cm. Detachable form, then align the shape of the parchment paper, it will protrude shape, so you can make a tall cake.
- On the bottom of the mold, spread half the pizzelli cookies, with breaking them into small pieces so that completely close the gaps. Spread 1/4 Art. of chocolate ganache.
- Put half vanilla caramel and chocolate ice cream in shape, alternating balls of ice cream of every taste, while the bottom will not completely close. Sprinkle 1/4 tbsp. caramel sauce or boiled condensed milk and sprinkle 1/4 tsp. nautical salt.
- Put the remaining pizzelli cookies on top, carefully pushing them into ice cream and thus forming a surface. Spread on top 1/4 Art. chocolate ganache. Cover with balls the remaining vanilla-caramel and chocolate ice cream. Sprinkle the remaining 1/4 cup caramel sauce and chocolate ganache and sprinkle 1/4 tsp. sea salt.
- Place the ice cream cones on top with the tips up. Chill until the cake has hardened for at least 6 hours or all night long. Separate the extensible ring and release the cake from parchment paper. Press pieces of toffee toffee into the sides of the cake. Serve immediately or store in the freezer up to 2 days. Recipe for ice cream cake with caramel banana layer, and chocolate interfered with ice cream.
