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Tricolore Ice Cream Cake

Dark chocolate, crisp daim and sour raspberries make up the flavours of my version of a tricolore ice cream cake. Not quite like the classic ice cream, but quite excellent and quickly devoured.

TRICOLORE ICE CREAM CAKE
10-12 PERS.

BROWNIEBUND:
45 G DARK CHOCOLATE
60 G BUTTER
100 G SUGAR
1 EGG
1/4 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
40 G FLOUR
SALT CARAMEL

Preheat the oven to 175 degrees celsius.

Butter and line a spring mould, 18 cm, with baking paper.

Roughly  chop the chocolate and melt it with the butter. Mix it into a shiny ganache, this is done easiest with a whisk.

Whisk sugar in and then the egg.

Add vanilla and salt and fold in the flour with a rubber spatula.

Distribute the batter into the spring mould.

Finally, add salt caramel on top of the batter, in the amount you want.

Place the cake in the middle of the oven for about 20 min or till the middle of the cake is no longer wobbly and a toothpick comes clean out.

Remove the cake from the oven and gently cut with a knife around the edge of the cake and remove the side of the spring mould. Allow the cake to cool completely before making the ice.

Once the cake is cooled, the spring mould is reassembled and the sides are clad with a plastic cake collar, making it easier to get the edges straight  and  remove the spring mould.

DAIM ICE CREAM:
80 G EGG YOLKS
40 G ICING SUGAR
1/2 VANILLA POD
300 G DOUBLE CREAM, 38%
112 G DAIM CANDY

Cut the vanilla pod lengthwise and scrape out the seeds.

Roughly chop the daim candy.

Whisk egg yolks, icing sugar and vanilla seeds light and airy.

Whip the cream to soft peaks and fold in the egg mixture.

Churn the mixture on an ice cream maker for 20 minutes.

Add the chopped daim during the last few minutes.

If you do not have an ice cream machine, the ice cream can also be added directly to the brownie bottom and then freeze.

Spread the ice over the cake and smooth the surface.

Cover the mould with a piece of cling film and on top a piece of aluminium foil and put the cake in the freezer for a couple of hours.


RASPBERRY ICE CREAM:
200 G RASPBERRIES
40 G SUGAR
1 TBSP. WATER
40 G PAST. EGG YOLKSp
20 G ICING SUGAR
200 G DOUBLE CREAM 38%
½ VANILLA POD

Cook raspberries and sugar together for a few minutes, blend and pass it through a sieve to remove the seeds, so you end up with a raspberry coulis.

Allow it to cool completely before proceeding.

Cut the vanilla pod lengthwise and scrape out the seeds.

Whisk egg yolks, icing sugar and vanilla seeds light and airy.

Whip the cream to soft peaks and gently fold in the egg mixture.

Then fold in the berry coulis with a light hand.

Churn the mixture in an ice cream machine for 20 minutes.

Pour 1/4 of the ice cream into small hemispheres in a silicone mould, cover with cling film and place them in the freezer.

If you do not have an ice cream machine, add the ice cream  directly on top of the daim ice cream and then freeze.

Distribute the rest of the ice over the daim ice cream and smooth the surface.

Cover the mould with a piece of cling film and on top a piece of aluminium foil and put the cake in the freezer for at least 2 hours more, preferably overnight.

DECORATION:
28 G DAIM CANDY
1 TBSP. SALTED CARAMEL
SPRINKLES

Cut Daim into crooked pieces.

Decorate the cake with daim, caramel, ice spheres and sprinkles.

Put it back in the freezer.

Carefully remove the spring mould and then the plastic collar, then transfer the ice cream cake to a cake dish.

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