Strawberry Ice-Cream Cake Covered in Chocolate Ganache
A delightful ice-cream cake adorned with delicate gum paste flowers, perfect for special occasions
A delightful ice-cream cake adorned with delicate gum paste flowers, perfect for special occasions
- Carbohydrate 16.016779212708 g
- Cholesterol 17.3719541724 mg
- Fat 4.97702898573333 g
- Fiber 2.08966664950053 g
- Protein 0.926278632993333 g
- Saturated Fat 2.93819380899307 g
- Serving Size 1 1 Serving (113g)
- Sodium 6.00516490426667 mg
- Sugar 13.9271125632075 g
- Trans Fat 0.328762665894934 g
- Calories 105 calories
Step-by-step
- Use a food processor & blend the strawberries till it becomes a smooth puree. Add the icing sugar & lemon/orange juice & process again till smooth.
- Chill till cold until ready to use.
- Whip the cream until it just thickens but still falls from the spoon. Fold the whipped cream into the strawberry puree. Pour into a freezerproof container.
- Freeze for 6 hrs until firm, beating occasionally with a fork/electric whisk to break up the ice-crystals.
- Bake a sponge cake and cut out 2 thin layers (about 1" each).
- Place a layer in a cake ring. Place ice-cream over the cake layer. Level the ice-cream. Place the other layer of sponge cake over the ice-cream.
- Put into freezer for cake to set.
- Remove cake ring. Spread a layer of whipped fresh cream over the cake. Put back into the freezer to set.
- Prepare chocolate ganache & spread over the cake.
- Decorate as desired.
Whipping cream does the heavy lifting in this frozen dessert by trapping air to create a stable emulsion when folded into the strawberry puree. High milk fat content ensures the mixture retains its structure during freezing rather than turning into an icy block. Achieving the correct whip requires stopping precisely when the cream thickens just enough to fall slowly from a spoon without holding stiff peaks.
Texture and Assembly Mechanics
Freezing homemade ice cream without an ice cream maker demands physical intervention to disrupt large ice crystal formation. Stirring the mixture every hour or two over a six-hour window incorporates air back into the base, yielding a smoother mouthfeel. When layering the frozen filling between sponge cake rounds, keep the assembly environment cold to prevent premature melting of the dairy.
- If icing sugar is unavailable, substitute fine castor sugar at an equal 1:1 weight ratio, noting that coarser granules require thorough blending to dissolve completely in the fruit puree.
- Lemon juice provides necessary acidity to brighten the fresh strawberry flavor, though lime juice can substitute cleanly without altering the overall pH balance.
- Verify sponge cake doneness by pressing the center lightly; the crumb should spring back immediately without leaving an indentation.
