Amazing Cold Ice Cream Cake

Layered ice cream cake

• Flour
• Natural cocoa powder
• Baking soda
• Baking powder
• Salt
• Butter
• Sugar
• Brown Sugar
• Eggs
• Milk
• Dark chocolate
• Vanilla Extract
• Olive oil
• Cream cheese

Dry Ingredients

In a bowl add 190 g of flour through a sieve, 2.5 tbsp of baking powder and 1.5 tsp of salt and whisk, adding 180 g of pure natural sugar/ honey and mix well.

Wet Ingredients

Now pour in 3 eggs with 150 ml warm milk, 50 g of yogurt or sour cream, and 30 ml of olive oil, 50 ml honey, 1 tsp of rose water, 100 g of melted butter, 1 tsp of almond oil/ extract (for white cake) and mix until smooth and ingredients properly incorporated.

• Next mix the wet & dry ingredients together until everything is smooth and incorporated.

Baking

• Now pour the batter in a pan and put in a preheated oven at 180^o C for around 30 minutes. After that let it cool for about 15 minutes. Create three of these cakes for layering, simply divide the batter into three pans.

• Next create a layer of desired ice cream on top and in between the sponge cakes and refrigerate.

• Thereafter, decorate with buttercream frosting as needed.

Vanilla Butter Cream Frosting:

• In a bowl take 225 g of unsalted butter (room temperature) and mix for a couple of minutes, add 190 g of powdered sugar or honey, 1.5 tsp of salt and a tbsp of organic vanilla extract (15 ml) or natural vanilla bean paste and mix again until smooth. Next add 4 tbsp of heavy cream (60 ml) and mix (if a stiff frosting is required skip the cream).

Italian Silky smooth Buttercream: (silky smooth and less sweet):

• In a bowl take 5 egg whites, add in a tsp of vinegar and a pinch of natural salt and mix until the texture changes and the mixture foams up, slowly add 50 grams of pure sugar.
• Next in a pan take 190 g of sugar with 100 ml of water mix and put it on heat, once the temperature reaches 114^o C, pour it into the egg whites mixture and mix well.
• After that bring the mixture to room temperature and gradually add 500 grams of unsalted butter (room temperature) while mixing, until it changes texture and becomes stiff. And add in a tsp of natural vanilla extract. Alternatively melted dark chocolate can be added.

Pure White or Swiss Buttercream:

• In a bowl take 5 room temperature egg whites, add in a tsp of vinegar and a pinch of natural salt, 225 g of granulated sugar and mix. Then steam cook (72^o C) the mixture while mixing, until the mixture becomes silky smooth.
• Next put it in the mixer and mix until foams up and becomes incorporated.
• Then add 450 g of pure natural butter gradually while mixing. And mix until mixture becomes smooth.
• Then add in a tsp of natural vanilla extract.

• Alternatively melted dark chocolate can be added.

Making a Fondant:

• Melt some marshmallows and mix in some dark or white chocolate and mix until smooth. And then mix it with some powdered sugar and knead it, then roll it out.