The birthday is a good time and energy to strike a pose, take a stand, submit your principles.
If you feel in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No reason for blowing your birthday wish longing for a 冰淇淋.
Sometimes I regret this rule. Like once the birthday boy throws his weight behind ice-cream cake. My ice-cream cake is usually, within the local lingo, a fail.
You’d think pressing ice cream into cake pose could be simple. It’s not. Ice-cream cake is housed from the icebox, in which the forecast is always freezing. Frozen frozen treats is useful. Frozen cake is bad. Frozen icing is downright dangerous.
I’ve worked these complexities over many a birthday and finally resigned myself to the obvious: Buy ice-cream cake. Which I recently did. The first slice revealed a trade secret: all soft ice cream – no cake. Approximately little cake, and also of this kind of fudgy disposition, it served as sturdy chocolate subflooring.
This news renewed my zeal for homemade ice-cream cake. I attempted again, following the store-bought blueprint. Also, I eliminated butter, which, in arctic conditions, turns from delicious to malicious. I baked and packed and stacked, then smoothed on clouds of meringue buttercream, without the butter.
Sliced and served, this cake stayed fudgy, creamy and fluffy. Nobody feared losing a tooth or losing interest. It absolutely was simply good and quickly gone. Leaving us wishing to get more.
Prep: two hours, plus 8 or higher hours freezing
Bake: 8 minutes
Makes: 1 6-inch cake, serves 12
2 ounces unsweetened chocolate
¼ cup canola oil
½ cup sugar
½ teaspoon vanilla extract
¼ cup sifted cake flour
Pinch of salt
1 quart vanilla frozen treats
1 quart coffee frozen treats
Soft icing, see recipe below
Melt chocolate. Stir in (in order): oil, sugar, vanilla, egg, flour and salt.
Scrape batter into 2 6-x-2-inch cake pans, lightly oiled, bottoms lined with parchment paper. Bake at 350 degrees until just set, about 8 minutes. Come out cake layers. Cool.
Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee in the other, pressing firmly and smoothing the best. Set one cooled cake layer in addition to each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake needs to be thoroughly frozen to frost.)
Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky on the top of other, cake sides down. Frost. Freeze. Let stand at room temperature about ten minutes before slicing.
Whisk together 4 egg whites and 1 cup sugar in the bowl of the stand mixer. Set bowl more than a pan of boiling water and continue to whisk until 165 degrees hot. Return bowl to mixer and whisk on medium-high speed until cool and fluffy, about 4 minutes. Beat in 4 ounces bittersweet chocolate, melted and cooled.