The birthday is an excellent a chance to strike a pose, go on 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 point in blowing your birthday wish longing to get a 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 generally, inside the local lingo, a fail.
You’d think pressing soft ice cream into cake pose would be simple. It’s not. Ice-cream cake is housed in the icebox, where forecast is usually freezing. Frozen soft ice cream is good. Frozen cake is bad. Frozen icing is downright dangerous.
I’ve worked these complexities over many a birthday and finally resigned myself on the obvious: Buy ice-cream cake. Which I recently did. The first slice revealed a trade secret: all soft ice cream – no cake. Approximately little cake, and also this sort of fudgy disposition, it served as sturdy chocolate subflooring.
This news renewed my zeal for homemade ice-cream cake. I attempted again, following the store-bought blueprint. Also, I ruled out butter, which, in arctic conditions, turns from delicious to malicious. I baked and packed and stacked, then smoothed on clouds of meringue buttercream, without the butter.
Sliced and served, this cake stayed fudgy, creamy and fluffy. No person feared losing a tooth or losing interest. It was simply good and quickly gone. Leaving us wishing for additional.
Prep: two hours, plus 8 or more 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 soft ice cream
1 quart coffee soft 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. Come out 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 best. Set one cooled cake layer on the top of 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 another, cake sides down. Frost. Freeze. Let stand at room temperature about 10-20 minutes before slicing.
Whisk together 4 egg whites and 1 cup sugar in the bowl of a stand mixer. Set bowl spanning a pan of boiling water and then 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.