Saturday, December 5, 2009

The Perfectionist

Ranita’s Ice Cream Cake

Ranita has always had a liking for beautiful things. As a child she would always be up to some thing or the other in the kitchen playing with the rice, spices, pans, essences, cake decorations etc. revelling in her creations. This has continued in every area of her life. Living up to her expectations is no joke. This cake created for her 14th birthday passed the test.

The Recipe

Two 22cm (9inch) round vanilla cakes
1 litre ice cream of choice. We used strawberry and vanilla. Keep in freezer till required.
½ cup broken cashewnuts or almond flakes
1 photograph of the birthday baby
Cling film to protect photograph. A laminated photograph would be ideal.
½ cup jam mixed with ¼ cup water or ½ cup honey
1 box strawberries washed and sliced with stalks/calyx
¼ cup caster sugar to roll sliced strawberries in.
Take the ice cream out of the freezer and let it thaw while you get the cake ready.
Level the surface of the cake carefully with a knife. Cut 1/3 of the cake from top. This will be the lid. Keep aside on tray to cover the ice cream cake later. Cut around the inside of the cake carefully but not all the way through, leaving a 1.5 cm (5/8inch) thick shell around the sides and base. Scoop out the cake from the centre. (Use for trifle or any other dessert).
Fill the hollow centre of the cake with strawberry ice cream halfway up the cake. Pack down firmly. Sprinkle the nuts in an even layer and top up with vanilla ice cream. Replace the cake top and press down firmly. Wrap the cake in cling film and place in freezer overnight or longer until ice cream is completely firm.
Next day warm the jam and water in a small pan over low heat. Simmer for two minutes. Unwrap the cake and brush the jam all over the cake and sides. Place the photograph enclosed in plastic in the centre of the cake and gently press down. Working quickly roll sliced strawberries in caster sugar and arrange all over cake and sides in a pattern or as desired. Return to refrigerator until ready to serve.
You can fill the cake with ice cream 3 days in advance and store in the freezer. However once the fruit has been put on the cake it cannot be returned to the freezer.
N.B. The second cake is for a standby in case you mess up the first one.

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