With this ice cream cake, you will surely impress at Christmas!
It is fantastically good and should be the dessert of the year after all the Christmas dinners.
Chocolate marmorated meringue bunner
This is what you need
- 4 egg whites
- 1 pinch of salt
- 225 g sugar
- 1 teaspoon vanilla essence
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice or ½ tsp vinegar
- 100 g Odense dark chocolate 55%
How to do it
- Preheat the oven to 225℃.
- Whisk egg whites and salt to a soft foam with ProBaker. Use medium speed, about 50%. It is wise to have a strong machine, because here you have to whip for a long time.
- Add the sugar little by little while still whisking. Then whisk for 8-10 minutes until the batter is tough and airy.
- Melt the chocolate over a water bath while the meringue is whipped.
- Carefully stir the cornstarch, vanilla essence and lemon juice/vinegar into the meringue, and finally pour in the chocolate. Turn around a couple of times until the meringue is roughly marbled with chocolate.
- Find a cake tin of the desired diameter in which you can build up the ice cream later. Here, a 15 cm diameter mold has been used to get a tall cake.
- Put the bottom of the mold on baking paper and draw around the mold.
- Draw four circles on and turn the papers over. Put the paper over two baking trays and put meringue in the center of each circle.
- Carefully spread the meringue and try to get it as flat as possible and slightly inside the circles. approx. 1 cm inside the line.
- Put the baking tray in the oven and lower the heat to 125℃. Bake for 45 min.
Meringes for decor
This is what you need
- 2 egg whites
How to do it
Perhaps a slightly strange recipe considering the amount of sugar, but this is an easy and safe way to make meringue.
- Weigh the two egg whites and multiply the weight by 1.5. Then you know how much sugar to use.
- Whisk the egg whites until slightly foamy The Probaker and add little by little sugar. Whip on medium strength for 10 minutes.
- Feel free to add a little color to the meringue and transfer it to piping bags with the desired tip.
- Spray out on baking paper and bake the meringue in the middle of the oven at 90 degrees until it is dry. It should dry more than it should fry. The baking time varies according to the size of the meringue. But allow several hours for drying.
This is what you need
- 3.5 dl cream
- 4 dl whole milk
- 150 g sugar
- 6 egg yolks
- 1 teaspoon vanilla essence
For 1 layer:
Approx. 4 tbsp fudge sauce
For 3 layers:
Approx. 6 tablespoons chocolate sauce
How to do it
- Heat milk and cream in a heavy-bottomed saucepan until steaming.
- Whisk the egg yolks, sugar and vanilla sugar together, and pour in the hot milk in a thin stream while you whisk.
- Pour back into the pot and heat while stirring on medium heat for 8-10 minutes until it thickens. It must not boil.
- Pour it into a bowl and stir in the vanilla.
- Cover with plastic wrap and cool completely in the refrigerator.< /p>
- Run ⅔ of the cream ice cream base in an ice cream machine.
- Cover the bottom and sides of a cake tin with baking paper.
- Put a meringue base in a cake tin . Put ⅓ of the base over the meringue and pour over the fudge sauce. Stir the ice cream with a spoon a couple of times to roughly marble the ice cream.
- Place on the next base and cover with ⅓ of the ice cream. Finish with a base, cover the mold with plastic wrap and put the mold in the freezer.
- Put the rest of the ice cream base in the ice cream machine and pour 3 tablespoons of chocolate sauce in. Make ice cream and pour into the cake tin. Pour on the rest of the chocolate sauce and coarse marbles. Top with the last layer of meringue, cover with plastic wrap and put in the freezer for at least 2 hours or more.
Outside
This is what you need
- 5 dl heavy cream
- 1 tablespoon powdered sugar
How to do it
Chocolate sauce that hardens
- Fun and nice decorations such as gingerbread, marzipan pigs, chocolate covered almonds, cake sprinkles and polka pigs.
- Whip the cream and icing sugar to a slightly firmer cream. Feel free to whip the last minute by hand so you are sure you get the right consistency. The cream should be fairly firm, but not grainy. Take the cake pan out of the freezer and gently warm the sides of the pan. Vault the shape. Do not be tempted to heat the mold too much, there may well be a vacuum in the mold that holds the cake. Not that it is frozen solid.
- Place the cake on a plate and cover it with cream. Put the cake back in the freezer until the cream is really cold. 30 minutes or more.
- Pour over chocolate sauce that hardens along the edge and finally cover the top. Decorate with gingerbread, chocolate, candy cane, meringue and other fun things.
- Put the cake back in the freezer until serving.
Leave it in the refrigerator for 20 minutes before serving, so the ice cream has time to temper.