Fake Ice Cream Cake

Fake Ice Cream Cake - a refined and easy-to-make delicacy that will turn any meal into a celebration. This cake is perfect for those who love the combination of a fluffy base, a fine cream, and a delicate glaze. With an alluring appearance and divine taste, 'Fake Ice Cream' is ideal for any occasion, from anniversaries to festive family meals.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12

Required ingredients

For the base:
- 6 large eggs
- 150 g granulated sugar
- 30 g cocoa powder
- 70 g flour

For the cream:
- 4 egg yolks
- 2 tablespoons of flour
- 2 packets of vanilla sugar
- 200 ml milk
- 200 g butter, at room temperature
- 100 g powdered sugar

For the glaze:
- 4 egg whites
- 200 g granulated sugar
- 2 packets of vanilla sugar

Step-by-step preparation

1. Preparing the base

The first step in creating this delicious cake is to take care of the base. Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and use a mixer to beat them until a firm foam forms. Gradually add the granulated sugar, continuing to mix until you achieve a shiny, firm meringue.

Once you have the foam, add the yolks one at a time, mixing well after each addition to fully incorporate them. This is when the base will develop its airy and fluffy texture.

In another bowl, combine the flour and cocoa. Sift them to avoid lumps. Gently fold the flour and cocoa mixture into the egg mixture using a spatula in a folding motion. It is essential not to mix too vigorously, as this will lose the air from the egg whites.

Pour the mixture into a baking pan lined with parchment paper greased with a little oil or butter, spreading it evenly. Bake the base in a preheated oven at 180°C for about 20 minutes. Check if it is done by inserting a toothpick in the center; if it comes out clean, the base is perfect!

2. Preparing the cream

While the base cools, prepare the cream. In a saucepan, mix the egg yolks with the vanilla sugar, flour, and milk. Place the pot over low heat and, stirring constantly, cook until the mixture thickens. It is important to keep stirring to avoid lumps.

Once the cream has thickened, remove it from the heat and let it cool. Meanwhile, in a separate bowl, beat the butter with the powdered sugar until creamy and slightly fluffy. When the egg yolk cream has completely cooled, incorporate the beaten butter, mixing with a mixer to achieve a smooth and homogeneous cream.

3. Assembling the cake

Once the base has cooled, spread the egg yolk cream evenly over it. Be generous, as this will add a creamy and delicious note to your cake.

4. Preparing the glaze

To finish this masterpiece, prepare the glaze. Beat the egg whites with the granulated sugar and vanilla sugar over a double boiler for about 5-7 minutes until the mixture becomes thick and shiny. It is essential to continue mixing constantly so that the sugar dissolves completely and you achieve a fine texture.

Once the glaze is ready, carefully spread it over the egg yolk cream, covering the entire cake. Allow the cake to cool completely before slicing.

Tips and tricks

- Ingredient temperature: Ensure all ingredients are at room temperature. This will allow for better homogenization and a smoother texture of the cream.
- Sugar: If you prefer a less sweet cake, you can reduce the amount of sugar in the cream by 20-30 g.
- Variations: You can add additional flavors, such as almond or orange essence, to give your cake a unique touch.
- Serving: The cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. You can also garnish it with fresh fruit for a contrast of textures.

Nutritional benefits

This cake contains protein from eggs and butter, which are essential for maintaining muscle health and energy. Additionally, cocoa adds antioxidants, benefiting the body. The flour used for the base provides carbohydrates, essential for energy.

Frequently asked questions

- What can I do if the base stuck to the pan? Make sure the pan is well greased and that you use parchment paper. If it still sticks, you can let it cool slightly, then gently detach it with a spatula.
- How can I store the cake? The cake can be stored in the refrigerator, covered, for 3-4 days. It is an excellent choice to prepare in advance for a special occasion.

The 'Fake Ice Cream Cake' is not just a delicious dessert but also a way to bring joy to loved ones. With every slice, you will bring smiles and unforgettable moments. Make it with love and enjoy every bite!

 Ingredients: Ingredients for the base: - 6 eggs - 150 g sugar - 30 g cocoa - 70 g flour Ingredients for the cream: - 4 egg yolks - 2 tablespoons of flour - 2 packets of vanilla sugar - 200 ml milk - 200 g butter - 100 g powdered sugar Ingredients for the glaze: - 4 egg whites - 200 g granulated sugar - 2 packets of vanilla sugar