Strawberry ice cream torte
Strawberry ice cream torte recipe in the cake category
Recipe ingredients:
- Cake:
- 4 eggs
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup butter, melted
- 3/4 cup unbleached white flour
- Filling:
- 1 quart vanilla ice cream
- Fresh strawberry sauce
- 2 cups stemmed chopped fresh strawberries
- 1/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/3 cup to 1/2 fresh orange juice
- Toppings:
- 1 pint fresh strawberries, sliced
- 1/2 pint heavy cream, whipped
Recipe method:
- Preheat the oven to 350 degrees F.
- Generously butter the cake pan and dust it with flour.
- In a large bowl, beat the eggs and sugar with an electric mixer at high speed until well blended, thick and foamy, about 5 minutes.
- Stir the vanilla extract and 1/4 cup of the whipped eggs into the melted butter and set aside.
- Working quickly but gently, gradually fold 1/2 cup of the flour into the bowl of whipped eggs.
- Fold in the butter mixture and then the rest of the flour.
- Pour the batter evenly into the prepared cake pan and bake for 25 to 30 minutes, until the top is golden and springs back when touched.
- Run a knife around the edges of the pan to loosen the cake.
- Remove the cake from the pan, turn right side up and cool completely on a rack.
- Allow the ice cream to soften in the refrigerator until it can be spread but is not soupy.
- Slice the cooled cake in half horizontally with a serrated knife.
- Spread the bottom layer with the softened ice cream.
- Replace the top layer, gently pressing it down.
- Wrap tightly with plastic wrap and freeze.
- Meanwhile, make the sauce.
- Combine the strawberries, sugar and 1/4 cup of the water in the saucepan and bring to a simmer.
- Cook, stirring frequently for about 3 minutes, until the strawberries are foaming, swollen and easily mashed with a fork.
- Dissolve the cornstarch in the remaining 1/4 cup of water and stir it into the strawberries.
- Simmer, stirring constantly, just until the juice is clear and thickened.
- Stir in the orange juice and if you prefer a perfectly smooth sauce, whirl briefly in the blender.
- Refrigerate until ready to use.
- To serve, unwrap the cake, place it on a serving plate and defrost it at room temperature for 10 to 15 minutes.
- Top the cake with the strawberry sauce, allowing it to drizzle down the sides.
- Decorate with sliced strawberries and whipped cream and serve.
Tags: strawberry, ice cream, torte, recipe, cake, recipes, cooking