Description
This cake I make a splash for more than 20 years. Imagine the amazement of the guests when in front of them you take out from the oven cake, cut it, and inside, under the hot crust - surprise - cold burning ice cream. The second nice feature is the semi - finished product of this cake can be prepared in advance and keep frozen for as long as necessary. Cooking a cake the decimal, so his cooking is, like, in between... Which is conveniently in the pre-time trouble!
Ingredients
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Leavening agent
1 pack
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Cranberry
150 g
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Ice cream
600 g
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Vanilla sugar
1 pack
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Jam
200 g
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Sugar
1.5 cup
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Flour
1 cup
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Chicken egg
8 piece
Cooking
To prepare a cake let's start with the shortbread. I chose the most simple and easy recipe and bake the cake in a slow cooker. It does not matter. You can take any cake until ready. So the biscuit. Whisk until fluffy 5 eggs with the sugar without separating the whites from the yolks. To the flour add baking powder and vanilla sugar, mix well and gently stir into the mixture.
As I have said, bake the cake in a greased slow cooker 65 minutes + 10 minutes for preheating. Turn off slow cooker and let the cake cool down. If you're not going to do prefabricated at once - directly in the bowl multivarki put in the refrigerator. Here is our biscuit.
Cut the cake top, about 1\3 or 1\4 part, depending on height.
Most carefully cut out, or select the hands of the middle, leaving the bottom and sides can be quite thin.
Grease the bottom and sides of our cake on the inside jam. Don't forget a slice of "taps", which we cut. What kind of jam to take - does not matter. Take that much. The taste of the cake is affected. But they can make a cake with a new flavor. I have a jam from a black currant. The layer of jam will not give ice cream to soak into the walls of the biscuit.
Get ice cream from the freezer and let them soften at room temperature. Do not thaw!
A little later, stir it with a spoon. Thick cold weight, but it can stir.
Prepare cranberry sorbet. Again, the cranberry is not essential. You can take any fruit or berries. But the cranberry gives gorgeous color and a pleasant sour note. In addition, this step can be skip, then the middle of the cake is just white. So, frozen cranberries, 2 teaspoons of sugar (or more, focus on your taste) and 2 teaspoons of water splitting in a blender to a state of ice cream. Use at once!
In the middle of our cake spread, alternating ice cream and cranberry sorbet, compacting with a spoon. Completely fill in the middle.
Close the "cap" jam inside. The resulting intermediate product is wrap it in foil, film or kitchen paper and put into the freezer. Not less than 2 hours. Such a semifinished product can be stored for as long as necessary. The only advice: if you plan to store long - wrap it with cling film so that the sponge is not saturated extrinsic odours. Ideas for recycling residues. The pieces of biscuit if they make a smooth, can be used as a basis for cakes. And you can quickly make a delicious dessert. To put layers in glasses: cut biscuits, the remnants of ice cream and sorbet. The kids loved it!
10-15 minutes before the final presentation of our cake pulls out a blank cake from the freezer, set the oven to warm up and start to prepare the coating. Beat with a mixer 3-4 protein with 3 tablespoons of sugar. Whisk until white peaks.
Proteins cover the top and sides of our procurement, helping himself with a cooking spatula. Especially shall be carefully stuck the connection "cap". Protein can simply be spread with a spoon, you can spread or flatten.
On top I threw frozen berries cranberries. This is not absolutely necessary, as the cake is good and just white.
The oven should be preheated to not less than 250 degrees. We put it on our cake for 2-3 minutes. Our protein coating will seize crust. Next: drag - cut and serve immediately!
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