Ice cream cake with meringue and 3 creams

Ice Cream Cake with Meringue and 3 Creams – a Decadent Treat for Any Occasion

Welcome to the world of sweet delights, where every bite is an explosion of flavors and textures! Have you ever thought about combining ice cream with meringue? This recipe for Ice Cream Cake with Meringue and 3 Creams is an excellent choice for birthdays, parties, or simply to indulge yourself and your loved ones. With a layer of crispy meringue, creamy ice cream, and a chocolate glaze, this cake is sure to be the star of the table.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 1 hour 30 minutes
Number of servings: 10-12

Ingredients

For the first cream:
- 4 eggs (only yolks)
- 3 large cups of liquid cream
- 1 cup of milk
- 1 cup of sugar
- 1 vanilla pod

For the second cream:
- 4 yolks
- 3 cups of liquid cream
- 1 cup of milk
- 1 cup of sugar
- 200 g dark chocolate

For the third cream:
- 250 g Nutella
- 2 tablespoons of sugar
- 350 ml milk
- 200 ml cream
- 10 g cornstarch

For the meringue:
- 4 egg whites (from the first cream)
- Juice of 1 lemon
- 100 g sugar

For the glaze:
- 100 g dark chocolate
- 20 g butter

A Brief History of Ice Cream Cake

Ice cream cakes have a fascinating history! They have evolved over time, combining old freezing techniques with modern innovations in pastry. They were a great way to use leftover ice cream, and today they are appreciated worldwide. Creating this cake not only combines different textures and flavors, but it is also an opportunity to experiment and create something truly special.

Preparing the Cake

Step 1: Preparing the first two creams

Start by preparing the first cream. In a double boiler, add the milk, cream, sugar, and vanilla pod. Bring to medium heat and stir constantly until the sugar completely dissolves. It is important not to let the mixture boil, as we want to maintain a smooth texture.

Remove a cup from the mixture and add it to the previously beaten yolks. Mix well and then add this mixture back to the pot with milk. Continue to stir until the cream thickens slightly. Remove the vanilla pod and let the cream cool completely. Once cool, you can use an ice cream maker to achieve a perfect cream or, if you don’t have one, pour the mixture into a plastic container and leave it in the freezer for an hour.

Repeat the same steps for the second cream, but this time add the melted dark chocolate to the milk and cream mixture. The chocolate will provide an intense and decadent flavor, perfect for chocolate lovers!

Step 2: Preparing the Nutella cream

For the third cream, combine the milk, cream, sugar, and cornstarch in a pot. Bring the mixture to a boil, stirring continuously to avoid lumps. When the mixture starts to boil and thickens, add the Nutella. Stir until melted and completely combined. Let the cream cool and prepare your ice cream maker or freezing container.

Step 3: Preparing the meringue

It’s time to prepare the meringue! Whipping the egg whites with sugar is an art. Use an electric mixer to beat the egg whites until frothy. Gradually add the sugar, continuing to beat until you achieve a glossy and firm meringue. Finally, add the lemon juice for an extra flavor and stability.

Divide the meringue into 3 equal portions. Use a 26 cm baking tray lined with parchment paper and bake the three portions of meringue at 100°C for 60 minutes. A convection oven will help the meringue dry evenly, achieving a crispy texture.

Step 4: Assembling the cake

Once all components have cooled completely, it’s time to assemble the cake. In the prepared tray, place the first layer of meringue. Pour the first ice cream cream, followed by another layer of meringue. Add the chocolate cream, continue with the third meringue, and finally pour the Nutella cream.

Step 5: Glazing the cake

For the glaze, melt the dark chocolate together with the butter. Wait for it to cool slightly, then pour it over the assembled cake, ensuring it spreads evenly. Decorate with chocolate flowers or fresh fruits if you want a more vibrant look.

Step 6: Cooling

Leave the cake in the freezer for a few hours or, ideally, overnight, to solidify perfectly. This step is essential, so be patient!

Practical Tips

- Use quality ingredients: fresh milk, natural cream, and good quality chocolate will make a big difference in the final taste.
- If you don’t have time to make meringue from scratch, you can use store-bought meringue, but it won’t be as delicious.
- Experiment with flavors: you can add berries or chopped nuts to the ice cream creams for an extra texture and flavor.
- The ice cream cake is perfect served with a caramel sauce or a dollop of freshly whipped cream on top.

Frequently Asked Questions

1. Can I use other types of chocolate?
Yes, you can use milk chocolate or white chocolate, but keep in mind that the taste of the cake will change.

2. How long can the cake be kept in the freezer?
The cake can be kept in the freezer for up to 2 weeks, but it is recommended to consume it within a week to maintain its texture and flavor.

3. What are the nutritional benefits of this cake?
Although it is a rich dessert, ingredients like cream and chocolate contain antioxidants and healthy fats (especially dark chocolate). However, consume in moderation!

Serving Suggestions

To make this cake even more special, you can accompany it with a scoop of vanilla ice cream or a fresh fruit sauce. A warm drink, such as coffee or flavored tea, will pair perfectly with the sweetness of the cake.

Now that you have all the necessary information, I invite you to get cooking! This Ice Cream Cake with Meringue and 3 Creams will surely impress everyone and bring a smile to the faces of your loved ones. Happy cooking!

 Ingredients: For cream no. 1: vanilla, 4 eggs (only the yolks), 3 large cups of liquid cream, 1 cup of milk, 1 cup of sugar, 1 vanilla pod. For cream no. 2: 4 yolks, 3 cups of liquid cream, 1 cup of milk, 1 cup of sugar, 200g dark chocolate. For cream no. 3: 250g Nutella, 2 tablespoons of sugar, 350ml milk, 200ml cream, 10g cornstarch. Glaze: 100g dark chocolate, 20g butter. Meringue: The 4 egg whites from the first cream, juice from 1 lemon, 100g sugar.