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Ice cake

  • (1)
  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 16
ice cake

The ice cake is the ideal choice for lovers of creamy desserts. The iced cake cream is egg-based, with BAM white and dark chocolate added. Of course the chocolates can be interchanged to create different flavours of cake.


When preparing the cake, be careful with the heating of the egg base and heat it for a longer time on a low temperature rather than too high, as the egg may curdle. Also, when preparing the creams, be very quick to make sure that the bases do not gel too quickly.


You can use the code RECIPE to get a 10% discount when ordering BAM products.


When we start to prepare the cake, we also need to pay special attention to the assembly of the cake. When assembling (as well as baking) cakes, we use adjustable rings that can be tightly fitted around the sponge cake. The use of acetate foil is also mandatory. This ensures that the cake can be easily separated from the ring and that the layers remain nice and smooth.


As some sponge cakes shrink a little after baking, set the baking ring before baking a centimetre larger than the desired diameter: for a cake with a diameter of 18 cm, set the baking ring of the sponge cake to a diameter of approximately 18,5 - 19 cm.


To cut the sponge cakes, use a saw with a string blade (wire). The height is adjustable and the layers are always the same.


Most of the cakes in the recipes contain smaller fruit discs and sponge cakes. To ensure that the cream is really well distributed and filled around the centre, spread it using a piping bag.


The ingredients in the recipe are suitable for making eight pieces of cake in an 18 cm diameter baking pan.


Instead of iced cake, we often make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ice cake

  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 16

Ingredients:

  • 40 ml milk
  • 10 g instant cocoa

Instructions:

1. Step Preheat the oven to 180°C. Beat the egg and sugar on high speed for 10 minutes. Sift the flour and cocoa on top of the egg mixture and fold in with a spatula. Spread the mixture evenly on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 10 minutes. While the sponge cake is baking, prepare the cocoa to moisten it. Remove the baked sponge cake from the baking tray and cool on a wire rack.
2. Step Whip the cream and put it in a cold place. Soak the gelatine sheets in cold water for 5 minutes. Beat the egg, sugar and milk in a small saucepan with a whisk, add the butter and heat over a low heat, stirring constantly, until it comes to the boil and thickens (if the temperature is too high, the egg will curdle). Remove from the heat and melt the gelatine sheets in the cream. Divide it in two. Melt the dark chocolate in one part and the white chocolate in the other. Immediately add 250 g of whipped cream to each cream in two steps with a spatula.
3. Step Place the sponge cake on a tray, moisten it and place the ring on it. Coat with dark cream, flatten the surface and coat with more light cream. Place the cake in the fridge to allow the cream to firm up a little.
4. Step Bring the cream to the boil and pour it over the chocolate. Wait for one minute, then stir until smooth with a spatula. Cool the chocolate slightly and pour over the cream. Cool the cake for at least 5 hours, then remove the ring and decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-3,37 €
Total:
30,33 €

O avtorju

Urša R.
Ustvarjalka vsebin
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