Delicious sundae cake

Today we will prepare a delicious cake sundae. Not only children, but also adults love ice cream. Did you know that you can make a great cake with the taste of ice cream? Personally, I had no idea, but then I came across a video recipe on the Internet and decided to try it. And what do you think? He came out just incredibly tasty! I thought that I would swallow the language - I liked the result so much. If you have never heard of this and have not tried it, then this recipe for ice cream cake at home is especially for you. Do not delay cooking and surprise loved ones - they will like it!

Ingredients:

Biscuit:

• flour - 130 grams;
• eggs - 5 pieces;
• sugar - 150 grams;
• starch - 40 grams;
• butter - 35 grams.

Syrup for impregnation:

• sugar - 50 grams;
• water - 100 milliliters;
• lemon juice - 2 tablespoons.

Cream "Sundae":

• eggs - 2 large or 3 small;
• sugar - 150 grams;
• butter - 300 grams;
• sour cream (20% or higher) - 420 grams;
• vanilla sugar - 8 grams.

Delicious sundae cake. Step by step recipe

First you need to cook biscuit cakes for our cake.

1. Melt the butter and let it cool completely.
2. Separate the whites from the yolks. Separate very carefully: after all, even if a small amount of yolk gets into the protein, it will not beat well.
3. Beat the whites until lush foam.
4. Add one tablespoon of sugar to the proteins: sprinkle sugar over the entire surface of the whipped mass. Beat eggs with sugar until solid peaks.
5. Add one yolk and whisk lightly.
6. Mix flour with starch.
7. Sift into a whipped mass in several passes.
8. Gently mix from the bottom up.
9. Pour the cooled butter on the edges of the bowl.
10. Mix with the movement from bottom to top.
11. Cover the form with parchment paper and pour the dough into it. The form does not have to be detachable: the main thing is to cover the bottom with parchment paper. My shape is 22 centimeters in diameter.
12. To keep the biscuit smooth, scroll clockwise for 30 seconds.
13. Place the form in an oven preheated to 180 degrees for 30-35 minutes.
14. We leave the finished biscuit in the form until completely cooled.
15. The cooled biscuit is separated from the walls with a knife and removed.
16. Tip: wrap the biscuit with cling film and let it rest for about 8 hours. You can put it in the refrigerator.

Now it’s the turn to prepare syrup for soaking cakes for our cake.

1. Mix water with sugar and lemon juice.
2. Stir the ingredients.
3. Put the saucepan on the stove and bring to a boil.
4. Pour into a bowl and leave to cool completely.
5. Well, of course, it's time to prepare the cream itself, which will give our cake the taste of ice cream.
6. Drive the eggs into the pan.
7. Add vanilla and regular sugar.
8. Sift 2 tablespoons of flour.
9. Mix the mixture thoroughly.
10. Add sour cream and mix until smooth.
11. We put the pan on the stove, on a small fire. Can be put in a water bath.
12. Constantly mix and cook until thickened: about 12-13 minutes.
13. The cream is transferred to a bowl and covered with cling film.
14. Leave to cool completely.
15. We take out the butter from the refrigerator and leave it to warm to room temperature. Please note: cream and butter can only be whipped when they are at the same temperature.
16. Beat butter for about 5 minutes.
17. Add the custard a little and whisk until the custard mass is over.
18. We remove the finished mass in the refrigerator so that it gets stronger. Then the cream will really look like ice cream.

When all the ingredients are ready, we begin to collect the creamy ice cream cake.

1. Using a thread and a thin knife, we cut the biscuit into three equal parts.
2. We take the split ring, put it on the dish and put the bottom cake in it.
3. Soak the cake with lemon syrup.
4. We spread half of our cream and carefully level it.
5. Cover with a second crust on top, also soak and spread the cream, leveling it on the surface.
6. Cover with the last cake, soak it and a little cream.
7. Cover the cake with cling film and leave it in the refrigerator for an hour and a half for cooling.
8. Tip: if there is no detachable ring - it's okay. You can collect the cake in the usual way. But for this, the cream for the layer must be refrigerated for several hours, so that it cools, grows stronger and becomes dense. Then such a cream can withstand even the heaviest cakes.
9. We take out the cake form from the refrigerator and carefully place it on a plate.
10. Coat the top and sides of the ice cream cake with the remaining chilled cream, which is very similar in structure to ice cream.
11. Decorate the cake with a pastry bag on top. This is best done with a slightly melted cream: then the structure will become smoother.
12. We remove the finished cake in the refrigerator for impregnation for 4 hours, and even better - for the whole night.

So we have prepared an incredibly delicious and delicate cake with the taste of ice cream. The taste of this delicacy resembles a slightly melted ice cream with light notes of lemon. All the ingredients, from biscuit to cream to cream on sour cream, create a very interesting and original taste that will not leave you indifferent either. "I love to cook" wishes you bon appetit! Find even more great recipes on our resource!