The birthday is a good a chance to strike a pose, require 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 the 冰淇淋.
From time to time I regret this rule. Like as soon as the birthday boy throws his weight behind ice-cream cake. My ice-cream cake is commonly, in the local lingo, a fail.
You’d think pressing frozen goodies into cake pose could be simple. It’s not. Ice-cream cake is housed within the icebox, where the forecast is definitely freezing. Frozen ice cream is great. Frozen cake is bad. Frozen icing is downright dangerous.
I’ve worked these complexities over many a birthday lastly resigned myself for the obvious: Buy ice-cream cake. That I recently did. The very first slice revealed a trade secret: all frozen treats – no cake. Approximately little cake, and of this kind of fudgy disposition, it served as sturdy chocolate subflooring.
This news renewed my zeal for homemade ice-cream cake. I used again, following the store-bought blueprint. Also, I eliminated 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 person feared losing a tooth or losing interest. It was actually simply good and quickly gone. Leaving us wishing to get more.
Prep: two hours, plus 8 or even more hours freezing
Bake: 8 minutes
Makes: 1 6-inch cake, serves 12
2 ounces unsweetened chocolate
¼ cup canola oil
½ cup sugar
½ teaspoon vanilla extract
¼ cup sifted cake flour
Pinch of salt
1 quart vanilla soft ice cream
1 quart coffee ice cream
Soft icing, see recipe below
Melt chocolate. Stir in (to be able): 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. Come out cake layers. Cool.
Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee into the other, pressing firmly and smoothing the most notable. Set one cooled cake layer in addition to each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake must be thoroughly frozen to frost.)
Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky along with the other, cake sides down. Frost. Freeze. Let stand at room temperature about 10 minutes before slicing.
Whisk together 4 egg-whites and 1 cup sugar in the bowl of any stand mixer. Set bowl spanning 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.