Perfect for a summer birthday party! This wonderful ice cream cake features layers in two flavors. It’s the perfect dessert for fans of sponge cake, chocolate, strawberries, and… cold sweetness!
Ingredients
Chocolate sponge cake
- Amaretto liqueur – 3 tablespoons
- Sugar – 120 g
- Eggs – 4 pcs.
- Cocoa powder – 40 g
- Butter – 60 g
- Cornstarch – 20 g
- Wheat flour – 110 g
- Baking powder – 1 teaspoon
Additionally
- Sponge cakes – 30 g
- Butter – 10 g
Ice cream base
- Mascarpone cheese – 500 g
- 30% Cream – 400 ml
Chocolate ice cream
- Dark chocolate – 50 g
- Milk chocolate – 100 g
- 30% Cream – 100 ml
Strawberry ice cream
- Sugar – 100 g
- Lemon juice – 25 ml
- Strawberries – 250 g
Chocolate glaze
- Dark chocolate – 50 g
- Milk chocolate – 100 g
- Butter – 15 g
- 30% Cream – 100 ml
For decoration
- Blueberries – 10 pcs.
- Strawberries – 4 pcs.
- Blackberries – 5 pcs.
Preparation
Beat the eggs with sugar until fluffy. Sift wheat flour, cornstarch, baking powder, and cocoa powder through a sieve into the beaten eggs. Gently mix with a whisk. Add melted butter and mix until the ingredients are combined. Transfer the mixture to a cake pan greased with melted butter and sprinkled with crushed sponge cakes.
Bake the sponge cake at 170°C (with convection) or 180°C (without convection) for about 30 minutes. Allow to cool. Even out the baked sponge cake and cut it into two equal parts. Place one part back into the cake pan. Whip the cream (do not whip it completely) in a mixer bowl. Add mascarpone cheese and mix until combined. Divide the obtained cream mixture into 2 equal parts, placing each in a separate bowl. Bring cream to a boil in a saucepan. Add crushed chocolates and mix until melted. Set aside to cool.
Add a spoonful of whipped cream to the cooled chocolate. Temper and transfer the chocolate to one of the bowls with the cream mixture. Mix. Spread the chocolate ice cream mixture over the sponge cake in the cake pan, smooth it out, cover with the second sponge cake, and place it in the freezer for about 30 minutes.
Puree strawberries in a tall container with sugar and lemon juice, then pour into another bowl with the cream mixture. Mix with a whisk. Pour the strawberry mixture into the cake pan, smooth it out, and place it in the freezer for at least 3 hours. Bring cream to a boil in a saucepan. Add crushed chocolates and mix until melted. Add soft butter, mix, and set aside the glaze to cool.
Remove the frozen cake from the cake pan, pour the cooled glaze over it, spreading it so that it slightly drips down the sides. Decorate the cake with fresh fruits. Before slicing the cake, refrigerate it for about half an hour.
