Forest Fruit Ice Cream Cake |  Life

Forest Fruit Ice Cream Cake | Life


For the sponge cake:

  • 1 glass of flour (140gr)
  • 2/2 cup sugar (130gr)
  • 1/2 cup butter (115gr)
  • 3 eggs
  • 1 teaspoon of baking powder
  • Vanilla

For the cream:

  • 1.5 cans of milk cream (300gr)
  • 1 wipe tablespoon of powdered gelatin (9gr)
  • 1 coffee cup cold water
  • 1 coffee cup of hot milk
  • 500 gr labneh cheese
  • 2/3 cup powdered sugar (100gr)
  • 1 cup mixed forest fruit

To decorate:

  • Strawberry jam
  • Fresh strawberries
  • Powdered sugar

For the sponge cake:

The oven is set at 180 ° C. The butter, slightly softened at room temperature, is whipped with a mixer until it rises with vanilla seeds and sugar and the eggs are fed one by one by continuing to mix it. Add the sifted flour and baking powder together, mix carefully with a spatula, it should be smooth and spread the dough on a baking tray (25x35cm) with greaseproof paper, evenly 0.5 cm high on all sides. It is cooked in a preheated oven for 20 minutes. It is left to cool. The cooled sponge cake is cut with the help of a cookie cutter or glass in a size and form that corresponds to the lower and upper base width of the silicone cake mold to be used later. The tops are soaked with a little milk.

For the cream;

Powder gelatin is melted thoroughly by mixing it in water as much as 1 coffee cup. After swelling, 1 coffee cup of hot milk is added and mixed immediately. Continue mixing it is added to the labneh cheese. Powdered sugar is added on it and mixed energetically. Forest fruits are mashed with a hand blender and added to the labne cheese mixture. One disc sponge cake is put on the bottom of the silicone mold, filled with cream and covered with a second layer of sponge cake and turned into a sandwich. Pastes are kept in their molds for 2 hours in the freezer. After they are frozen well, they are served by sprinkling powdered sugar on them and decorated with jam and as desired. If it is kept for 10 minutes and eaten, its consistency will be better.

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