Sim­ply ir­re­sistible

> Even home bak­ers can make the daunt­ing icecream cake

The Sun (Malaysia) - - TRENDS -

I Tcom­bines the best of baked and iced con­fec­tionery and is im­pres­sive to boot: the ice-cream cake. With a few tricks, ama­teur bak­ers can mas­ter the seem­ingly daunt­ing cake in their own kitchens.

Com­bine ev­ery­thing from amaretto flavour to rasp­ber­ries with the treat to make your own unique cre­ations that are far and be­yond what usu­ally comes in a cone.

Ac­cord­ing to lore, the first ice-cream cake was served to the French Duke of Chartres in 1774. But cold treats couldn’t re­ally hit their stride un­til 1859, when the first re­frig­er­at­ing ma­chine was in­vented.

The first step when mak­ing an icecream cake is the base, says pro­fes­sional baker Ro­man Aster, who for the most part goes with crum­bled bis­cuits.

“Then you take the ice-cream from the freezer and spread it into a bak­ing form,” ex­plains Aster. To spread eas­ily in the con­tainer, it’s im­por­tant to make sure the ice cream stays be­tween mi­nus 12 and mi­nus 14 de­grees, and doesn’t be­come too hard or too melted.

The cre­ative part comes when it’s time to pair your ice-cream cake’s epony­mous in­gre­di­ents.

Aster, for ex­am­ple, has made cakes fea­tur­ing amaretto cook­ies with cof­fee and vanilla ice-cream.

If fruit flavours are more your style, a com­bi­na­tion of sor­bets, such as cherry, rasp­berry or cur­rant, would be worth a try.

Ac­cord­ing to Aster, one trend has been to make ice-cream cakes with flavours typ­i­cally found in Asia, such as yuzu, a cit­rus fruit. The bright-orange fruit pairs well with co­conut flakes, which to­gether make for a dec­o­ra­tion that ap­peals to the eyes as much as the mouth.

Anna Gohl, who owns an ice-cream cafe in the Ger­man city of Neuss, en­joys dec­o­rat­ing her cakes with marzi­pan or cho­co­late mousse.

Ve­gan cus­tomers can also en­joy cre­ations made us­ing non-dairy ice-creams.

Jens Behrend, who works for the Dr Oetker brand’s test kitchen, rec­om­mends ice-cream cakes fea­tur­ing pureed fruits and sugar.

One of his favourite recipes is for a lighter, yo­gurt-based ice-cream cake.

He com­bines flour, sugar and but­ter to make a dough, which he then presses evenly into a floured quiche pan. Af­ter bak­ing for 10 min­utes at about 200 de­grees, the base is ready to be used.

To make the fill­ing, Behrend first mixes to­gether yo­gurt, vanilla and sugar. He then blends in whipped cream and puts ev­ery­thing in an ice-cream maker to freeze.

Af­ter the mix­ture has be­come hard­ened, Behrend adds in pureed rasp­ber­ries and spreads the whole thing onto the base.

To top it off, he dec­o­rates with more rasp­ber­ries.

When you’re ready to serve your cake af­ter let­ting it sit in the freezer for sev­eral hours, there are a few things to keep in mind.

Aster rec­om­mends tak­ing the cake out of the freezer 10 min­utes be­fore you plan on eat­ing it in or­der to give it time to warm up.

“The only prob­lem is that once you take the cake out, you can’t re­freeze it,” he says. If you put it back in the freezer now, it will form ice crys­tals and later not taste as good.

Aster of­fers two tips for deal­ing with the re­freez­ing is­sue: One is to care­fully cut off a slice of the cake im­me­di­ately af­ter tak­ing it out of the freezer and then quickly stick the rest back in. To make cut­ting eas­ier, use a knife that’s been first run un­der hot wa­ter.

The other is to make the ice-cream cake in smaller por­tions be­fore freez­ing.

“Small plas­tic bowls or a muf­fin pan, for ex­am­ple,” ex­plains Behrend.

Then you can pull out how­ever many smaller por­tions you need with­out hav­ing to worry about re­freez­ing the en­tire cake. – dpa

An iced­cof­fee cake, one of many de­li­cious icecream cakes to make at home.

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