Ice cake
Preparation time:
1 h 30 min
Difficulty:
3
Number of ingredients:
16
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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.
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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: