> Even home bakers can make the daunting icecream cake
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.