Strawberry ice cream cake

Strawberry ice cream will help to improve the unique combination. chocolate sponge cake with strawberries. Ice cream to give pleasant coolness on a hot summer day, will be excellent stuffing. This ice cream cake allows you to relax from the classic cream layer, and enjoy the taste of whipped cream and fresh ягод. Time: 5 час. 50 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sponge cake and filling

• Basic chocolate biscuit recipe attached, bake and cool
• 3 tbsp. strawberry ice cream soften

Topping

• 2.5 tbsp. raspberries and / or strawberries cut into 4 parts
• 1/4 Art. Sahara
• 3/4 Art. cold cream
• 1 tsp vanilla extract

Basic Chocolate Sponge Cake

• 1 tbsp. cocoa powder
• 2.5 tbsp. premium flour
• 2 tbsp. Sahara
• 1.5 tsp baking powder
• 1 tsp soda
• 1 tsp salt
• 3 large eggs, room temperature
• 3/4 Art. vegetable oil
• 0.5 tbsp. sour cream
• 2 tsp vanilla extract
• Cooking spray

Recipes with similar ingredients: strawberry ice cream, eggs, cream, sour cream, vanilla extract, premium flour, raspberries, strawberries, cocoa

Recipe preparation:

1. Cake assembly: put 1 layer of biscuit on the dish; from above lay out the ice cream and spread it to the edges with curved pastry spatula. Cover with a second layer of biscuit, and Take a spatula around the cake to smooth the ice cream. Freeze until hardened, about 4 hours.
2. Cooking topping: in about 30 min. before serve, remove the cake from the freezer and leave it at room temperature. Stir the berries in a bowl with 3 tbsp. l Sahara; set aside aside before serving. Beat with a mixer at medium speed. in a cup of fat cream, the remaining 1 tbsp. l sugar and vanilla until the formation of medium peaks, 1-2 minutes Spread on top of the cake. Lay the berries on top and pour the juice on the cake.

3. Basic Chocolate Sponge Cake

   Preheat the oven to 175 ° C. Cover with a culinary spray 2 round cake molds with a diameter of 23 cm. and cover the bottom with parchment. a medium-sized cup with a whisk, stir cocoa powder in 1.5 tbsp. boiling water until smooth. Whisk in a large bowl blended flour, sugar, baking powder, baking soda and salt. Add eggs, vegetable oil, sour cream and vanilla and beat with a mixer at medium speed until a smooth consistency, about 1 min Switch the mixer to a low speed; intervene in a uniform flow of cocoa mixture until the ingredients are completely mixed. Then finish mixing with a silicone spatula, the dough will turn out Liquid. Spread the dough between the prepared forms and knock along the walls so that it settles down. Bake for 30-40 minutes, until a toothpick inserted in the center of the cake will not remain clean. Rearrange on a wire rack and let cool for 10 minutes, then go around the edges of the forms with a knife and remove the cakes from them and put on the grill so that they cool completely. Remove the parchment. At you can cut off the tops of the cakes with a long knife in order to trim them.