04 April 2010

ICE CREAM CAKE

Ingredients
For the cake
8 eggs
150 grams granulated sugar, divided
150 grams plain flour
1 teaspoon vanilla extract
For the filling and decoration
1 litre of double cream
20 grams of gelatin
3 tablespoons milk
2 large tablespoons honey
For the topping
100 grams dark chocolate
50 grams butter


Preparation
For the cake, beat 4 whole eggs, 4 egg yolks, 120 grams of granulated sugar and vanilla extract. In another bowl, beat the remaining egg whites with the remaining granulated sugar. Fold the egg whites into the yolk mixture and sift in the flour. Pour into a large baking pan (30x36 cm) and bake it, in a preheated oven, at 180˚C (350˚F), for about 10-12 minutes. Repeat the procedure for the other cake layer, and cut each one into two parts vertically, so you have 4 layers in the end.
For the topping, melt chocolate and butter in a double boiler. For the filling, whip well-chilled cream until stiff peaks form. Sprinkle gelatin over 150 ml of cold water and let it stand for about 10 min; then put the pan over medium heat, dissolve the gelatin and mix it with honey and milk. Mix the gelatin mixture with the whipped cream. Brush the chilled cake layers with chocolate, and leave them for about 30 min, until chocolate cools and hardens. After that, fill the layers with cream filling, leaving enough cream mixture to cover the filled cake. You can brush the cake layers with a bit of milk or sugar syrup before glazing with chocolate.

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