An inventive cake for a child’s birthday, though it will appeal to everyone.
Ingredients
Ingredients for sponge cake (18cm):
- Eggs – 3
- All-purpose flour – 2 tablespoons
- Cornstarch – 1 tablespoon
- Sugar – 2 tablespoons
- Baking powder – 0.5 teaspoon
Filling:
- Cream (30%) – 300 ml
- Mascarpone cheese – 250 grams
- Whipped cream stabilizer – 1 packet
- Powdered sugar – 3 tablespoons
Add-ons:
- Chocolate cookies – 1 packet (like Rido)
- Canned peaches
- Ready-made fondant – 1 kg
- Food coloring for cakes
- Colorful sprinkles
Buttercream:
- Butter (82%) – 100 grams
- Powdered sugar – 2 tablespoons
- Lemon juice – 1 tablespoon
- Ice cream wafer – 1
Preparation
- Place one sponge cake disk in the bottom of a cake tin (soaked with peach juice), add half of the whipped cream, press Rido cookies into the cream, cover with another sponge cake, top with the remaining cream and sliced peaches. Cover with the last cake disk and refrigerate for 2 hours. After cooling, remove the cake from the mold and smooth the sides to remove excess cream. Step 1 – Melting Ice Cream Cake
- Knead the fondant until elastic. Roll out the blue fondant and place it over the cake spread with buttercream. Press the fondant firmly onto the cake, then trim any excess at the bottom. Roll out the white fondant and cut out a large blob, which you’ll place on the blue fondant. Place a slightly flattened white ball in the center of the cake. Gently press the white ball into the fondant on the cake to blend it into the background, creating a melted white ice cream ball. Then make two random balls and attach them to the white one, decorating them with an ice cream wafer by pressing it into the fondant balls. Finally, sprinkle the cake with colorful sprinkles to mimic ice cream toppings. Step 2 – Melting Ice Cream Cake
- Buttercream: Beat the butter until fluffy, then add powdered sugar and lemon juice and beat for a few more minutes. Spread the top and sides of the cake with buttercream. Place the cake in the refrigerator for an hour before covering it with fondant. Step 3 – Melting Ice Cream Cake
- Whip the cold cream together with mascarpone cheese, add powdered sugar and whipped cream stabilizer. Use this mixture to cover the cake. Step 4 – Melting Ice Cream Cake
- Sponge cake diameter 18cm. Separate the egg whites from the yolks. Beat the egg whites until stiff, add sugar and mix for a while until dissolved. Then add the egg yolks, mix for a while longer. Gradually add the flour sifted with baking powder and gently mix with a spoon. When the batter is smooth, pour it onto a baking sheet lined with parchment paper. Bake in an oven preheated to 160-180°C for about 20 minutes. After cooling, cut the sponge cake into 3 disks. Step 5 – Melting Ice Cream Cake
- Prepare several colors of fondant. Approximately 400g of blue, 100g of white, and two random colors of about 50g each.
