Alaska ice cream cake

10 servings
3 hours

First, let's deal with the biscuit. All the ingredients for it should be at room temperature, so we get the eggs, milk and butter in advance.

Sieve flour, starch and baking powder together in a separate container.

Melt the butter in the microwave or on the stove and mix with milk, while setting the resulting mixture aside.

In a bowl, break three large or four medium chicken eggs and add ordinary and vanilla sugar to them.

Beat the eggs with sugar for 7-10 minutes. During this time, they should turn into a very lush, thick and light foam.

In two steps, add flour.

Gently mix the dough with a spatula or whisk.

At the end, we pour in a mixture of milk and butter in small portions.

Stir until homogeneous and our biscuit dough is ready.

Pour it over a baking sheet lined with baking paper.

And bake in the oven preheated to 180 C for 10-12 minutes. The biscuit should be slightly browned during this time and, of course, completely baked. We check the readiness with a wooden skewer. Let the finished biscuit cool completely.

Now let's deal with the filling. To do this, we will prepare ice cream with three flavors - ordinary vanilla, chocolate and raspberry. If desired, you can buy ice cream ready-made, and not cook it yourself.

In a saucepan, combine raspberries and granulated sugar. If you don't like too sweet a filling or have sweet berry on its own, the amount of sugar for raspberries can be reduced.

We warm the berries with sugar with a fork. By the way, if your raspberries are very sweet, then for sour, I advise you to add a couple of spoons of lemon juice, then the ice cream will turn out to be moderately sweet.

Put the saucepan on the fire, bring the raspberries to a boil and boil for 3-4 minutes.

We wipe the resulting mass through a sieve to get rid of the bones. In general, the filler for raspberry ice cream is already ready, but if your mass is very liquid, then I strongly advise you to return it to the pan and boil it until you get a thick syrup, and if you don't want to boil it for a long time, then thicken the mass with starch. If this is not done, then the ice cream may turn out to be too soft. We let the raspberry puree cool completely.

Break the chocolate into small pieces and melt in a microwave or steam bath.

The fillers are ready, we will prepare the base. For this, in a bowl, combine riccota (or cream cheese, or very soft and tender cottage cheese) and icing sugar.

Beat with a mixer for 1-2 minutes to make the mass lush.

In a separate container, beat the fatty cream to a dense foam. By the way, take the cream container as high as possible, since the cream splashes very much at first.

We interfere with the whipped cream in the cheese mass.

We should get a very light and tender mass - this is our basis for ice cream.

Now we are preparing raspberry ice cream. To do this, we introduce a third of the entire base for ice cream into the completely cooled raspberry puree. By the way, if desired, instead of raspberry, you can make any other fruit and berry ice cream, depending on your taste.

Thoroughly mix the mass with a whisk.

For chocolate ice cream, inject melted chocolate into the second third of the ice cream base.

Mix thoroughly - so chocolate ice cream is ready.

We introduce vanilla sugar into the remaining base and mix, it will be our vanilla ice cream.

The biscuit has cooled, the ice cream is ready, you can form a cake. I formed the cake in a plastic container measuring 11x17cm and 7cm deep, but you can take any other shape a little bigger or smaller. Cut the cooled biscuit into parts so that you can cover the shape with them from all sides. By the way, if desired, only the bottom of the cake can be laid out with a biscuit, and the cake can be set aside naked from the sides, so act as it will be easier for you.

So, with pieces of biscuit, lay out the bottom and sides of the mold for freezing. We should have one piece of biscuit left, we will cover them with layers of ice cream on top.

Fill the resulting biscuit basket with ice cream, lay it out in layers in any order. I laid out first vanilla, then raspberry and at the end chocolate. So that the layers do not mix, before laying out the next layer, we send the cake to the freezer for about 1 hour so that the first layer of ice cream grabs, and then we put the next layer of ice cream.

After the last layer of ice cream is laid out, cover the cake with the last piece of biscuit - it will be the bottom of the cake. Close our tin with a cake lid or cling film and send the cake to the freezer for 5-6 hours, or better all night so that the ice cream freezes thoroughly.

After our cake has frozen well, we'll make the meringue. Classic ratio for syrup-cooked meringue: 1 parts of sugar and 2 parts of water are taken for 0. 5 part of the proteins. To make the meringue work, I highly recommend keeping these proportions and, if possible, weighing the proteins on the kitchen scales.

Pour sugar into a saucepan with a thick bottom and pour water.

Put the pan on the heat, gently stirring bring the syrup to the boil, after the syrup boils, stop stirring, otherwise the syrup can begin to crystallize and cook it to a temperature of 117-118 degrees C, controlling the temperature using a thermometer. If suddenly there is no thermometer, then the syrup must be boiled over a medium heat for about 5 minutes. To understand if the syrup is ready, you can sample for a soft ball. Prepare the icy water in advance.

When 3-4 minutes have passed since boiling the syrup, scoop a little syrup with a spoon and lower the spoon into the icy water. Now try rolling a soft ball out of the sugar mass. If it turns out, then the syrup is ready. If the syrup just dissolves, then it's too early. If the sugar mass hardens in cold water, then the syrup is digested. While the syrup will cook, we begin to beat the whites. First, beat them yourself to soft peaks.

We remove the finished syrup from the heat and introduce it into the proteins with a thin trickle, beating them at the maximum speed of the mixer. Continue to beat the squirrels until they cool to room temperature. We should have a very dense and persistent mass. Our meringue is ready.

We take out our cake from the freezer and put it on a baking sheet lined with baking paper.

On all sides, we apply a thick layer of merengue to the cake. While we curiously apply the meringue, turn on to heat the oven to a temperature of 240-260 C.

In a well-heated oven, put a baking sheet with a cake and brown the meringue for 1-2 minutes. Be mindful of the meringue will blush very quickly, so make sure it doesn't burn. Carefully transfer the finished cake to the dish and send it to the freezer.

Our Alaska ice cream cake is ready. Before serving, if desired, decorate it with berries and mint leaves.

This is our cake in the cut. Enjoy your meal!