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Ice cream cake "Surprise" (recipe from the magazine "Worker")

Ice cream cake "Surprise" (recipe from the magazine "Worker")

Category: Bakery products
Ice cream cake Surprise (recipe from the worker magazine)

Ingredients

Cream 400 g
Egg whites 10 pieces.
Powdered sugar 150 g
Biscuit 200 g
Canned fruits
(seedless)
200 g
Lump sugar,
soaked in cognac or rum
50 g

Cooking method

  • Put slices of ready-made biscuit 1.5-2 cm thick on a metal dish, on them canned fruits cut into thin slices, put an ice cream briquette on top and cover it first with slices of fruit, and then with slices of biscuit. Beat the cooled proteins with sugar. powder to a fluffy stable mass, cover the top and sides of the prepared dessert with them, then bake in the oven at 260 for 1-2 minutes. Sprinkle the finished dish with powdered sugar, put sugar soaked in cognac around, set it on fire, and immediately serve.
  • ________________________ ________________________ ______________________
  • And now my story of making a dream.
  • I was afraid to make a cake for the whole portion. I couldn’t understand what would happen to the ice cream after it’s been in the oven, even if it was 2 minutes. Having rummaged through the Internet, I did not find any reviews from people who made it ...
  • Therefore, having made a biscuit for 3 eggs, I cut off half of it (238g), deciding that for the first time and 1/2 portion would suit.
  • Ice cream cake Surprise (recipe from Worker magazine)
  • I cut the resulting crescent to get two thinner cakes. I put it in an iron mold, because there is no beautiful iron tray.
  • Ice cream cake Surprise (recipe from the worker magazine)
  • I laid out my wine fruits. I cut two ice cream briquettes into layers so that it would be easier to spread.
  • I laid out ice cream on fruits:
  • Ice cream cake Surprise (recipe from Worker magazine)
  • on top of the mute fruit again. Covered with a biscuit torn into pieces. She wrapped everything up with whipped protein:
  • Ice cream cake Surprise (recipe from Worker magazine)
  • I put some protein in the cond. bag to decorate the top.
  • And now, two minutes in a preheated oven and urgently everyone is called to the table !!!!
  • OO !! This minute of waiting ... The truth is, waiting for a miracle is better than a miracle.
  • I cut off a piece and the first thing I look at is ice cream. And ice cream is even nothing! Even cool! For some reason I decided that it should melt and saturate the biscuit, but this did not happen. When the first minute of absorption and pleasure passed, debriefing began.
  • Ice cream cake Surprise (recipe from Worker magazine) Ice cream cake Surprise (recipe from the worker magazine) Ice cream cake Surprise (recipe from the worker magazine)
  • And here's our conclusion:
  • Quite interesting, unexpected and gentle. But!
  • - The biscuit should probably be slightly sprinkled with something, otherwise the taste is dry.
  • - Fruits after wine soaking are interesting in themselves, but next time there will be strawberries instead !!! or on the edge - kiwi.
  • - ice cream ... you have to take very tasty, fatty (I didn't really like something, what happened.)
  • - And it is probably worth reducing the amount of proteins by 1-2. I whipped them over Tortyzhkina method, at first without sugar powder, maybe because of this there were so many of them.

Note

Cake "Ice cream" Surprise (recipe from the magazine "Worker")
or a story about how dreams come true ...
Ice cream cake Surprise (recipe from the worker magazine)

A long time ago, when recipe books were a great luxury, we were waiting for the next issue of Worker magazine to cut out colored inserts from the middle. Remember four recipes per page? So I had a whole collection of such recipes. I threw out many later, as I realized that they were not to my taste. But there are a couple that I, each time going through my archives, carefully rearrange in the hope that someday I will still cook it. You ask, what was stopping me? Yes, different. Sometimes I understand that there is not enough experience, and sometimes there are no products or a reason, but in some cases, this is a doubt about whether it will be edible ... But now, having done Stеrnovskiy mulled wine, I realized that I was sorry to throw out the fruits, they turned out to be too biting. For some reason, I immediately remembered an old dream, nevertheless to try this "baked ice cream" (as my husband called this recipe.)
And then, everything is almost like in the song "They say under after the New Year, all dreams come true .... "
Ice cream cake Surprise (recipe from Worker magazine)
The husband was given the command to buy ice cream, which he did, although the ice cream could taste better ... and away we go ...

Here is the recipe, as it was in the magazine.

We did not set the sugar on fire, we put it off for the next time. That I will do it again is for sure. I think the guests will be surprised by such a dish. And also, I thought. that the cake may well become a lifesaver when guests are on the doorstep. You just need to have a biscuit ready ...
Delicious! (i.e. bon appetit!)

Stern
artisan , so hunting is worse than bondage! Such a beauty began to chatter.
I love these wine fruits with ice cream. But! I add a teaspoon of sugar to the fruit, bring them to a boil along with the juice and pour the ice cream with hot sauce. So to speak, the winter version.
artisan
Stеrn, with such a syrup you can probably soak a biscuit ... Let's try it! Maybe due to the fact that she is not there now, but for some reason I want to make it with strawberries before the pig's screeching !!!!
Summer resident
And I had such a cake in those days was an ordinary dish. Only fruit I used canned and fresh tangerine oranges. I even have a dish like in the picture. Family heirloom - silver. A bunch of companies killed on the spot with burning ice cream.
Panevg1943
Soak a sponge cake with rum or at least a mixture of rum and syrup, I think it will be ice !!!
Suslya
What a beauty, I also thought that the dryness in the biscuit would not have to be sprinkled. I will definitely do

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