The birthday is an excellent time for you to strike a pose, take a stand, submit your principles.
If you believe in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No reason for blowing your birthday wish longing for the 冰淇淋.
Occasionally I regret this rule. Like if the birthday boy throws his weight behind ice-cream cake. My ice-cream cake is usually, within the local lingo, a fail.
You’d think pressing frozen goodies into cake pose could be simple. It’s not. Ice-cream cake is housed in the icebox, in which the forecast is usually freezing. Frozen frozen goodies is good. 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. Which I recently did. The very first slice revealed a trade secret: all soft ice cream – no cake. Roughly little cake, and also of this type of fudgy disposition, it served as sturdy chocolate subflooring.
This news renewed my zeal for homemade ice-cream cake. I attempted again, using 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 was actually simply good and quickly gone. Leaving us wishing to get more.
Prep: 2 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 soft ice cream
Soft icing, see recipe below
Melt chocolate. Stir in (as a way): 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. End up cake layers. Cool.
Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee in to the other, pressing firmly and smoothing the top. Set one cooled cake layer in addition to each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake must 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 mins before slicing.
Whisk together 4 egg whites and 1 cup sugar from the bowl of your stand mixer. Set bowl over 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.