I do not think that the cooking process should introduce into misconception, but there is something tempting in this, when both in appearance and in the taste of the dish seems incredibly complex, but, in fact, for it preparations need only mix the ingredients.
However, you must serve warm sauce with this cake, its main decoration (below I will offer several options). BUT also, you can take pieces of various cookies, biscuit, different nuts and mix them with ice cream to add texture and unexpected shades of taste. However, it’s hard for me to believe that you can make the cake even better. Sorry, but he is good as he is.
Time: — Вrecipes 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:
- 1.3 liters ice cream (different tastes)
- 3/4 Art. roasted peanuts in honey glaze
- 1 tbsp. plus 1/4 Art. broken pieces of milk chocolate stripes with peanut butter (Nestle chocolate bars with peanut butter)
- A wafer bar (55 gr.) Broken into plates and chips better nestle crunch
- 150 gr. broken into small pieces of biscuit cookies Bourbon (1.5 tbsp. Chocolate chip crumbs)
- Caramel sauce
- Chocolate sauce
- 1 ready-made cake base
Recipes with similar ingredients: Peanuts, honey, milk chocolate, Peanut butter, waffle cookies, biscuit cookies, chocolate ice cream syrup
Recipe preparation:
- Put ice cream in the refrigerator or leave it in the kitchen to it has become a little softer. Cover the bottom and sides of the detachable shape 20 cm in diameter with cling film so that it is taller Spread between the bowls a small amount of softened ice cream, and mix with peanuts, 150 gr. (1 tbsp.) chocolate peanut slices or chips, waffle slices bar and crumbs of 100 gr. (1 tbsp.) Bourbon biscuit cookies (or chocolate chip cookies).
- Put the ice cream in colored layers on the prepared base, smooth the surface, and the edges, and cover with cling film. Put in the freezer to make the cake harden. Serve the cake straight from freezers by laying it out of shape. To do this, gently pull on film, and then transfer to a plate or stand for cake. Sprinkle the surface of the cake another 50 g. (1/4 Art.) chocolate peanut slices or chips and leftover crumbs Bourbon Cookies.
- Cut the cake in portions to each guest, pouring caramel and chocolate sauces so that they flow beautifully across the edges of the piece. If 2 sauces seem too much to you, take chocolate peanut sauce. I think that he will not cause objections.
