CAKE WITH ICE CREAM AND WHITE CHOCOLATE CREAM
INGREDIENTS :
(16 cm cake mold)
CLASSIC COOKIE:
large egg – 3 pcs
sugar – 3 tablespoons
wheat flour – 3 tablespoons
potato flour – 1 tablespoon
salt – 1 pinch
SPONGE HAZELNUT:
ground hazelnuts – 80 g
egg – 3 pieces
powdered sugar – 3 tablespoons
potato flour – 1 heaping tablespoon
semolina – 20 g/2 heaping tablespoons
CARAMEL CREAM WITH TOAST:
buttercream mass – 2 rounded tablespoons
cake chips – 1 handful
mascarpone – 100 g
cream 36% – 50 g
powdered sugar – 1 rounded tablespoon
gelatin – 1 teaspoon
WHITE CHOCOLATE CREAM:
white chocolate – 200 g
cream 36% – 200 g
mascarpone – 350 g
gelatin – 2 teaspoons
powdered sugar – 2 tablespoons
ICE CREAM AND DECORATION:
ice cream cones
powdered sugar – 2 tablespoons
mascarpone – 250 g
cream 36% – 150 ml
fresh currants
THE PREPARATION METHOD:
CLASSIC COOKIE:
Beat the egg whites until stiff with a pinch of salt, adding the sugar at the end.
Add the egg yolks, continue to mix, sprinkle with sifted flour, mix with a wooden spatula and pour into a springform mold lined with baking paper at the bottom.
Bake for about 30 minutes (until a toothpick is dry) at 170C. We study. We cut into 3 plates.
SPONGE HAZELNUT:
Mix the ground walnuts with the potato flour and semolina.
Beat the yolks with the icing sugar, add the flour, mix.
Add the mass to the egg whites whipped until stiff with a pinch of salt, mix delicately with a spatula.
Cook for 35 minutes at 170C. We study. We cut into 3 plates.
CARAMEL CREAM :
Dissolve the gelatin in a little cold water and heat.
Beat the cream with the powdered sugar, add the mascarpone, 2 tablespoons of kaymak mass and gelatin – mix briefly, only to combine the ingredients. Add the chips, mix.
WHITE CHOCOLATE CREAM:
Dissolve the gelatin in a little cold water and heat.
Melt the white chocolate in a bain-marie.
Whip heavy cream until stiff, adding powdered sugar at the end.
Add the mascarpone to the crushed mascarpone, mix, then slowly pour in the white chocolate and gelatin in a thin stream and mix until the ingredients are combined (briefly, but completely).
ICE:
Whip heavy cream until stiff, adding powdered sugar at the end.
Add the cold mascarpone and mix until combined.
If we want to prepare the cake on the second day, I recommend adding 1 teaspoon of gelatin to the cream – the mass will remain stiff longer.
THE WHOLE CAKE:
Place the sponge cake at the bottom of the cake mold, soak it in tea, pour in the caramel cream.
Cover with the second sponge cake, press, soak, spread with some of the white chocolate cream.
Cover again with sponge cake, soak and grease.
We do this until the masses and cookies run out.
Leave a little cream to cover the entire cake from the outside.
Refrigerate completely (preferably overnight).
At the end of this time, cut the ice cream cones into 2 parts, “glue” them to the sides of the cake (so that the top of the cone and the top of the cake are at the same level).
Fill with cream and decorate with currants!
Enjoy
