Puff pastry ice cream cake with strawberries – a detailed recipe cooking. 
Photo of the dish: КонPulos Time: 2 hours. Difficulty: easy Servings: 8 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.
Ingredients for the recipe:
- 16 tbsp. l (230 gr.) Butter at room temperature
- 2 and 1/4 Art. premium wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp. brown sugar
- 1/2 tbsp. granulated sugar
- 4 large eggs
- 1 tbsp. l vanilla extract
- 3/4 Art. whole milk
- 500 ml strawberry ice cream
- 500 ml chocolate chip vanilla ice cream
- 1 liter strawberries chopped into 4 pieces
- 1 tbsp. l lemon juice
- 2 tbsp. chilled butter cream
- 1/2 tbsp. powdered sugar
Recipes with similar ingredients: strawberry ice cream, strawberries, vanilla ice cream, eggs, cream, milk, vanilla extract, brown sugar, premium flour, biscuit dough
Recipe preparation:
- Preheat the oven to 160 ° C. Oil two round shapes for a cake with a diameter of 23 cm, cover the bottom with parchment paper and grease it with oil. Sprinkle lightly with flour and shake surplus.
- Combine the flour, baking powder and salt in a medium bowl. Whisk butter in a wide bowl with a mixer at medium speed until thick state, about 1 min. Add brown sugar and 1/2 tbsp. granulated sugar and beat for about 5 minutes, removing the mixture from the sides of the bowl. Enter the eggs one at a time. Add 1 tbsp. l vanilla. Reduce speed to a minimum and drive in the flour mixture in 3 sets, alternating with milk. Increase the speed to medium and stir until the dough will not become homogeneous, about 20 seconds.
- Divide the dough into prepared forms. Bake until until the biscuit is golden brown for 30 to 35 minutes. Transfer to a wire rack and let cool for 20 minutes. in forms then flip over to the grate, remove the parchment and completely cool.
- Remove the ice cream from the freezer and let it soften. Combine both flavors in a large bowl and mix with a spatula. Cover the chilled cake pan with foil and fill it evenly. a layer of ice cream. Cover with a film and freeze until hardened. about 45 minutes
- Open the ice cream and lay on one of the layers of biscuit; remove the film. Top with a second layer of biscuit, carefully pushing it into ice cream. Remove excess with a spatula. Put in freezer for at least 1 hour
- Grind 2 tbsp. strawberries in a food processor until liquid condition. Strain through a sieve with small holes, pressing rubber spatula; set the mashed potatoes aside. Combine the remaining 2 tbsp. strawberries, 2 tbsp. l granulated sugar and lemon juice in a small bowl; mix. In a large bowl, mix cream, powdered sugar and the remaining 2 tsp vanilla. Beat the mixture with a mixer on medium speeds until hard peaks form, about 3 min. Mix with strawberry puree. Remove the cake from the freezer and cover with strawberry whipped cream. Leave in the freezer for 45 minutes or at night. Garnish with strawberry ice cream cake. Give the cake stand at room temperature for 10-15 minutes. before slicing.
