Ice cream cake
Ice Cream Cake with Summer Flavor – The Perfect Treat for Hot Days
If you are looking for a dessert to cool you down on hot summer days, look no further! This ice cream cake is a delight, easy to prepare, and will surely become your favorite, just like it did for me. With delicious layers of strawberry, vanilla, and chocolate ice cream, all combined with melted chocolate and crunchy nuts, this cake will quickly disappear from the table!
Preparation time: 30 minutes
Freezing time: 6-8 hours (or overnight)
Number of servings: 12
Essential ingredients
For the strawberry layer:
- 500 g fresh strawberries
- 1 tablespoon lemon juice
- 2 eggs (1 white and 1 yolk)
- 50 g sugar
- 150 g cream
- 50 g yogurt
- 2 tablespoons honey
- 1 packet vanilla sugar
- 4 tablespoons strawberry jam
- 50 g chopped nuts
For the chocolate layers:
- 200 g chocolate (preferably Milka milk chocolate)
For the vanilla and chocolate layers:
- 4 eggs (2 whites and 2 yolks)
- 100 g sugar
- 1 teaspoon lemon juice
- 300 ml cream
- 150 g mascarpone
- 2 packets vanilla sugar
- 1 tablespoon cocoa
- Wafer sticks (from Naty) in vanilla and chocolate
- 100 g milk chocolate
- A handful of raisins
- Vanilla essence
- Rum essence
Step-by-step preparation
1. Preparing the strawberry puree: Start by washing the strawberries, then cutting them and placing them in a blender. Blend until you get a smooth puree. To enhance the flavor, strain the puree through a sieve to separate the seeds. Add 1/2 tablespoon of lemon juice and 2 tablespoons of honey to accentuate the natural sweetness of the strawberries.
2. Beating the egg whites: In a clean bowl, separate the egg whites from the yolks. Add 50 g of sugar, 1 teaspoon of lemon juice, and a pinch of salt to the egg whites. Beat with a mixer until stiff peaks form (like meringue).
3. Preparing the cream mixture: In another bowl, whip 150 g of cream with a packet of vanilla sugar until creamy. Then, gradually add the strawberry puree and yogurt.
4. Incorporating the egg whites and yolks: Add the beaten egg whites and the yolk (previously mixed) into the cream mixture, gently folding from the bottom up with a plastic spatula.
5. Freezing the strawberry layer: Pour the mixture into a cake pan lined with plastic wrap and place it in the freezer for about 1-2 hours.
6. Preparing the chocolate and vanilla ice cream: Separately, beat the 4 egg whites with 100 g of sugar, lemon juice, and a pinch of salt until firm. In another bowl, whip the cream with mascarpone and a packet of vanilla sugar until creamy. Gradually add the beaten egg whites and yolks, gently mixing.
7. Flavoring the mixture: Divide the mixture in two. In one part, add 1 tablespoon of cocoa and the rum essence, while in the other, add the vanilla essence. Mix well.
8. Preparing the chocolate layers: Melt 200 g of chocolate over steam and pour it onto a sheet of baking paper, forming two circles. Let it harden in the freezer.
9. Assembling the cake: Once the strawberry layer has hardened, add a layer of strawberry jam and sprinkle the chopped nuts. Then, add the strawberry ice cream, a disc of chocolate, followed by the vanilla ice cream (to which you added vanilla sticks), another disc of chocolate, and finally the chocolate ice cream (to which you added 50 g of chopped chocolate, raisins soaked in rum water, and chocolate sticks).
10. Finalizing the cake: Sprinkle the remaining chopped chocolate and wafer sticks on top. Cover with plastic wrap and let the cake harden in the freezer for at least 4 hours or overnight.
Useful tips and tricks
- Choose fresh, ripe strawberries for the best flavor. If you don't have fresh strawberries, you can use frozen strawberries, but make sure to thaw them completely before using.
- Ensure that the egg whites are beaten well; otherwise, the ice cream will not have an airy texture.
- The ice cream should be stirred every 45 minutes to prevent ice crystals from forming. This step is essential for achieving a smooth and creamy ice cream.
Delicious pairings
This ice cream cake pairs perfectly with fresh lemonade or a glass of prosecco for an elegant treat. You can also serve it with caramel or chocolate sauce for an even richer culinary experience.
Nutritional benefits
This ice cream cake is not only delicious but also healthier than most desserts, containing natural ingredients like strawberries, yogurt, and cream. Strawberries are rich in vitamin C, antioxidants, and fiber, making them an excellent ingredient for a healthy dessert.
Frequently asked questions
1. Can I use other fruits instead of strawberries?
- Absolutely! You can replace strawberries with any seasonal fruit, such as raspberries or peaches, to create a cake with different flavors.
2. How can I improve the texture of the ice cream?
- Try using an ice cream maker for a smoother texture. If you don’t have one, remember to stir every 45 minutes.
3. Is this cake suitable for vegans?
- You can adapt the recipe using vegan ingredients, such as coconut milk and plant-based sweeteners.
There are so many ways to customize this ice cream cake that every attempt will be a new culinary adventure. So, don’t hesitate to experiment and add your own personal touches! Enjoy!
Ingredients: For the strawberry layer: 500g of strawberries, 1 tablespoon of lemon juice, 2 eggs, 50g of sugar, 150g of sour cream, 50g of yogurt, 2 tablespoons of honey, 1 packet of vanilla sugar, 4 tablespoons of strawberry jam, 50g of hazelnuts. For the chocolate layers: 200g of chocolate (Milka milk chocolate). For the vanilla and chocolate layers: 4 eggs, 100g of sugar, 1 teaspoon of lemon juice, 300ml of sour cream, 150g of mascarpone, 2 packets of vanilla sugar, 1 good tablespoon of cocoa, wafer sticks (from Naty) in vanilla and chocolate, 100g of milk chocolate, a handful of raisins, vanilla essence, rum essence.
