Cake tenderness with cream ice cream

8 servings
1 day

How to make a cake Tenderness with cream ice cream? First, prepare the necessary ingredients according to the list. Start with the cakes. Take the top grade flour. Eggs need large selection. If the eggs are small, take 5 pieces.

Whisk the eggs with the sugar into a lush, light foam with fine bubbles on the surface.

Separately sift the flour with baking powder through the sieve. This will saturate the flour with oxygen.

Pour the flour into the beaten eggs in parts, sieving it through a sieve and gently mixing with a spatula from top to bottom to prevent the dough from settling.

During mixing, the dough slightly crumbles.

Cover the bottom of the mold (Ø 18-20 cm) with parchment and grease with oil. There is no need to lubricate the walls, otherwise the biscuit will not rise well. Pour the dough. Bake the biscuit for about 30-35 minutes at 180 ° C. The exact time depends on your oven. During baking, do not open the oven, otherwise the biscuit will settle. Leave the tin in a cooling oven with the door ajar for 10 minutes.

Leave the finished biscuit for 10 minutes at room temperature, then remove from the tin and leave to cool completely. Cut the cooled biscuit into 3 cakes.

While the biscuit cools, prepare a soak for the cakes.

In a saucepan, mix the water, lemon juice and sugar. Warm until the sugar dissolves completely and cool.

Now make the cream. Take sour cream with a fat content of at least 25% and thicker. Too wet sour cream will have to be boiled for longer in a water bath. Butter should be room temperature, so take it out of the fridge beforehand.

In a bowl, rub the egg with sugar and vanilla sugar with a whisk.

Add the sour cream and stir again.

Stir in the sifted flour in parts.

Place the bowl in a water bath and languish, stirring constantly, until thickened. The whisk should leave loose marks on the surface of the cream. The less fat and more moisture in sour cream, the longer you will have to boil the cream.

Remove the finished cream from the heat and cool. To prevent the surface of the cream from curling, cover it with cling film & quot; in contact & quot;. As it cools, the cream thickens even more.

Whisk the butter at room temperature with a mixer until fluffy. Without stopping to beat, spoon over the cooled sour cream.

As a result, you should get an airy, light and very tasty cream that resembles ice cream. Hence the name.

Tighten the finished cream with cling film & quot; into contact & quot; and refrigerate for 1-2 hours or longer.

Collect the cake. Soak the corgis with sugar syrup, brush with cream and fold on top of each other.

For convenience, I put the cream in a pastry bag and cut off the tip. Leave some cream to line up and decorate the cake. Refrigerate the cake for 5-6 hours or overnight for soaking.

Sprinkle the sides of the cake with coconut chips as desired. I decorated the cake with sprockets of leftover cream with a pastry bag and pastry pearls. Enjoy your meal!