冰淇淋 – Let’s Consider The Many Types Of Ice Cream Cakes.

The birthday is a superb time for you to strike a pose, take a stand, submit your principles.

If you think maybe in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No reason for blowing your birthday wish longing for any 冰淇淋.

At times I regret this rule. Like if the birthday boy throws his weight behind ice-cream cake. My ice-cream cake is generally, inside the local lingo, a fail.

You’d think pressing ice cream into cake pose will be simple. It’s not. Ice-cream cake is housed within the icebox, in which the forecast is usually freezing. Frozen soft ice cream is useful. Frozen cake is bad. Frozen icing is downright dangerous.

I’ve worked these complexities over many a birthday and finally resigned myself towards the obvious: Buy ice-cream cake. Which I recently did. The 1st slice revealed a trade secret: all frozen treats – no cake. Or more little cake, as well as such a fudgy disposition, it served as sturdy chocolate subflooring.

This news renewed my zeal for homemade ice-cream cake. I used again, pursuing the store-bought blueprint. Also, I ruled out butter, which, in arctic conditions, turns from delicious to malicious. I baked and packed and stacked, then smoothed on clouds of meringue buttercream, without the butter.

Sliced and served, this cake stayed fudgy, creamy and fluffy. No-one feared losing a tooth or losing interest. It absolutely was simply good and quickly gone. Leaving us wishing for further.

Prep: 2 hours, plus 8 or maybe more hours freezing

Bake: 8 minutes

Makes: 1 6-inch cake, serves 12

Ingredients:

2 ounces unsweetened chocolate

¼ cup canola oil

½ cup sugar

½ teaspoon vanilla extract

1 egg

¼ cup sifted cake flour

Pinch of salt

1 quart vanilla soft ice cream

1 quart coffee frozen goodies

Soft icing, see recipe below

Mix:

Melt chocolate. Stir in (in order): oil, sugar, vanilla, egg, flour and salt.

Scrape batter into 2 6-x-2-inch cake pans, lightly oiled, bottoms lined with parchment paper. Bake at 350 degrees until just set, about 8 minutes. Prove cake layers. Cool.

Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee in to the other, pressing firmly and smoothing the most notable. Set one cooled cake layer on the top of each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake has to be thoroughly frozen to frost.)

Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky on the top of one other, cake sides down. Frost. Freeze. Let stand at room temperature about 10-20 minutes before slicing.

Soft icing:

Whisk together 4 egg-whites and 1 cup sugar within the bowl of your stand mixer. Set bowl over a pan of boiling water and then whisk until 165 degrees hot. Return bowl to mixer and whisk on medium-high speed until cool and fluffy, about 4 minutes. Beat in 4 ounces bittersweet chocolate, melted and cooled.