This ice cream cake is prepared on the basis of a flip flop cake, which baked upside down and then flipped and its top turns out to be covered with a delicious sticky pineapple pattern and maraschino cherries in caramel sauce. Only in this case the pie (or cake) is cut horizontally in half, layered delicious pineapple compote and a thick layer of ice cream with caramel flavor of dessert dulce de leche (analogue of boiled condensed milk). Allow the collected cake to solidify well before serving. freezer. This is a great treat for the summer. праздников.By делиться с друзьями: 
AT ремя: 6hour. 30 min. Difficulty: easy Servings: 8 – 10 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.
Contents
Ingredients for the recipe:
Ice cream layer
- 4 tbsp. dulce de leche softened ice cream
Pineapple topping
- 1 tbsp. l (15 gr.) Butter + extra to grease the form
- 0.5 tbsp. granulated sugar
- 1/3 Art. water
- 6 pineapple rings 0.5 cm thick. (1 whole, the rest cut in half)
- 6 maraschino cherries, cut in half, without stalks
Korzh
- 1 and 3/4 Art. premium flour
- 1 tsp baking powder
- 0.5 tsp soda
- 0.5 tsp salt
- 3/4 Art. whole milk
- 1/4 Art. sour cream
- 1 tsp vanilla paste
- 110 gr. butter, room temperature
- 1 tbsp. granulated sugar
- 2 large eggs
Pineapple Compote
- 1 tbsp. chopped dried pineapple
- 0.5 tbsp. pineapple juice
- 2 tbsp. l brown sugar
- The juice of half a lemon
- 1/3 Art. water
- A pinch of salt
- 1/4 tsp vanilla paste
Recipes with similar ingredients: ice cream, cocktail cherry, biscuit, premium flour, eggs, milk, sour cream, vanilla paste, dried pineapple, Pineapple
Recipe preparation:
- Make a layer of ice cream: cover the cake pan 22 cm in diameter with a plastic film. Put the ice cream in the mold and spread with a pastry spatula to make smooth, even layer. Put in the freezer for about 2 hours.
- Cook the pineapple topping: preheat the oven to 175 ° C. Lubricate the inside of the walls with butter another shape with a diameter of 22 cm. In a medium-sized saucepan, mix sugar with water and heat over medium heat until sugar will dissolve. Cook by turning the pan slightly but not stirring spoon until the mixture turns light brown, 6-10 minutes. Take off pan from the heat and carefully stir in the butter.
- Pour caramel into prepared cake pan, quickly rotating it to cover the whole bottom before the caramel hardens (if necessary, use a silicone spatula to push the caramel to the walls). Put a whole slice of pineapple in center of the caramel, spread out the rest around in one direction slices. Put half marasquin in the center of each slice. cherries sliced up.
- Bake the cake: in a large bowl, mix the flour, baking powder, soda and salt. In a measuring cup for liquids, mix milk, sour cream and vanilla paste until smooth. Вwhisk butter in a large bowl with a mixer at medium speed with sugar until light and fluffy, about 4 minutes. Поmix eggs in one. Reduce speed to moderately low and three set in the flour mixture, alternating it with milk, and knead dough. Scrape the dough with a spatula from the sides of the bowl, then increase speed to medium and beat for another 30 seconds.
- Pour the dough into a pineapple topping pan and distribute its surface is even. Bake until the cake is well browned and a toothpick inserted in the center will not come out clean, from 55 minutes to 1 hour. Take a knife around the cake so that it moved away from the walls of the form, then rearrange on the grid and give cool without removing from the mold for 30 minutes. Then lay out cake on a wire rack and cool completely.
- Meanwhile, cook the pineapple compote: mix in pan dried pineapple, pineapple juice, brown sugar, lemon juice, water and salt. Bring to a boil over medium heat and cook, until the pineapple is soft and the liquid syrupy, 8-12 minutes. Remove from heat and add vanilla paste. Shift the mixture into a food processor and beat until the pineapple is chopped. Give cool off.
- Collect the cake: wash the cake pan with a diameter of 22 cm. and cover it with plastic wrap, leaving it hanging over 5 see. With a long serrated knife, cut the cake layer horizontally in half. Put that half, without pineapple, in the form with the slice up. From above put pineapple compote and evenly distribute.
- Take out the frozen disk of ice cream and gently place it on top of the compote. Top with pineapples up put the remaining half cake Cover with plastic wrap and freeze at least 4 hours or overnight. Remove the cake from the mold by pulling the ends of the film; shift to the dish. Leave at room temperature for 10 minutes before chopping.
