|Biscuit leather — 2 pcs|
|Brewed coffee or sweet syrup — 1 cup|
|Cream 35% — 1 liter|
|Condensed milk — 340 ml|
|Cocoa powder — 2 tablespoons|
|Berry puree — to taste + dye (if desired, make the color brighter)|
|Granulated sugar — 1 cup|
|Chicken proteins — 4 pieces|
|Potato starch — 1 tsp|
|Vanillin — to taste|
We cook a sponge cake with ice cream filling for a festive table.
How to make an Alaska Cake with ice cream inside
On the eve of any holiday, many housewives think about what, besides a variety of salads and drinks, you can surprise your family and guests. Well, of course, dessert and best of all a huge and delicious cake. But not an ordinary cake, but with a filling of cold ice cream topped with sugar-protein cream or meringue in a different way. A very unusual combination for a birthday cake… isn’t it?
We will use three colors of ice cream. So get ready to cook)). Cold cream 35% (at least) is whipped with a blender. Add 340 grams of condensed milk, mix. Divide the ice cream into 3 unequal parts. in one part, add cocoa, mix. In another strawberry (or any berry) puree. If you want to make the color brighter, you can add a dye. We put all the ice cream in the refrigerator for a couple of hours.
You can bake sponge cakes on your own, or buy ready-made ones in the nearest store. We will proceed from the fact that we already have them and we can proceed directly to making the cake. You need 2 cakes with a larger diameter and a smaller one. Put the cake with a large diameter in a deep bowl.
Soak the cake with thickly brewed coffee or some kind of syrup.
Put the slightly frozen white ice cream on the soaked cake, smooth it out. The next layer is strawberry, and the last one is chocolate.
Cover the top with a sponge cake with a smaller diameter. But it should completely cover the ice cream. We put the cake in the freezer for 2 hours. It should freeze very well!
Just before serving, you need to cook meringue (you don’t need it before, it will fall off!). It is prepared very quickly and simply. Separate the whites from the yolks and beat with a mixer. The whites should be whipped in a clean and dry bowl without a single drop of yolk! Gradually add granulated sugar, vanilla and starch. Beat to peaks for only 10 minutes.
Turn on the oven for 220 C.
We put the cake in the oven already preheated to 220 C for 3-5 minutes.
This dessert is served hot at the table. It’s hot on top – it’s cold inside. An unusual combination.