Vanilla Ice Cream Cake with Malt Cream – detailed cooking recipe. Share with friends: 
Food Photography: Johnny Miller Time: 4 hours. 40 min Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 ready-made biscuit weighing 350 gr.
- 1.5 tbsp. cold cream
- 1/4 Art. and 2 tbsp. l dry malt milk
- Vegetable oil
- 1500 ml. vanilla ice cream softened
- White pastry topping (optional)
Recipes with similar ingredients: sponge cake, cream, milk powder malt, vanilla ice cream, confetti, cream
Recipe preparation:
- At the biscuit, cut the crust from all sides and cut into slices 2 cm thick.
- Mix in a bowl 1/2 tbsp. cream and 1/4 tbsp. malt milk; leave for 5 minutes, then mix again until completely dissolved powder and thickening. Lubricate with a small amount of vegetable butter round baking dish with a diameter of 25 cm. with a hole inside. Put slices of biscuit on the bottom of the mold in one layer, with needing to trim the surplus. Spread half on top cream.
- Put half of the ice cream on top, then a layer of biscuit. Pour the remaining cream. Make the last layer of the remaining ice cream and biscuit. Cover the mold with plastic wrap and freeze until hardened, within 4 to 10 hours
- Using a spatula, loosen the edges of the mold, then flip to dish. Using a mixer, beat the remaining 1 tbsp. cream and 2 tbsp. l malt milk to foam a thick consistency. Coat the cake with all sides, sprinkle with confectionery powder.
