The birthday is a good a chance to strike a pose, have a stand, submit your principles.
If you think in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No point in blowing your birthday wish longing for the 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 usually, in the local lingo, a fail.
You’d think pressing soft ice cream into cake pose could be simple. It’s not. Ice-cream cake is housed from the icebox, the location where the forecast is always freezing. Frozen frozen treats is nice. Frozen cake is bad. Frozen icing is downright dangerous.
I’ve worked these complexities over many a birthday and ultimately resigned myself to the obvious: Buy ice-cream cake. That I recently did. The 1st slice revealed a trade secret: all frozen goodies – no cake. Approximately little cake, and also of this sort of fudgy disposition, it served as sturdy chocolate subflooring.
This news renewed my zeal for homemade ice-cream cake. I attempted again, after 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, minus the butter.
Sliced and served, this cake stayed fudgy, creamy and fluffy. No-one feared losing a tooth or losing interest. It had been simply good and quickly gone. Leaving us wishing for further.
Prep: two hours, plus 8 or higher 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 frozen goodies
1 quart coffee ice cream
Soft icing, see recipe below
Melt chocolate. Stir in (so as): 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. Turn out cake layers. Cool.
Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee in the other, pressing firmly and smoothing the most notable. Set one cooled cake layer on top of each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake should be thoroughly frozen to frost.)
Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky along with 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 within the bowl of your stand mixer. Set bowl across a pan of boiling water and continue to 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.