Cake Tenderness with ice cream

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make a Tenderness cake with ice cream? To begin, prepare the necessary ingredients according to the list. Start with the cake layers. Use premium flour. Large, selected eggs are needed. If the eggs are small, take 5 pieces.

2. STEP 2

   

   Beat the eggs with sugar into a fluffy light foam with small bubbles on the surface.

3. STEP 3

   

   Separately, sift the flour and baking powder through a sieve. This will saturate the flour with oxygen.

4. STEP 4

   

   Pour the flour into the beaten eggs in parts, sifting it through a sieve and gently stirring with a spatula from top to bottom so that the dough does not settle.

5. STEP 5

   

   The dough crunches slightly while mixing.

6. STEP 6

   

   Cover the bottom of the mold (Ø 18-20 cm) with parchment and grease with oil. There is no need to lubricate the walls with anything, otherwise the biscuit will not rise well. Pour out the dough. Bake the biscuit for approximately 30-35 minutes at 180°C. The exact time depends on your oven. Do not open the oven during baking, otherwise the biscuit will settle. Leave the pan in the cooling oven with the door ajar for 10 minutes.

7. STEP 7

   

   Leave the finished sponge cake for 10 minutes at room temperature, then remove from the mold and let cool completely. Cut the cooled sponge cake into 3 layers.

8. STEP 8

   

   While the biscuit is cooling, prepare the mixture for the cakes.

9. STEP 9

   

   In a saucepan, combine water, lemon juice and sugar. Heat until the sugar is completely dissolved and cool.

10. STEP 10

    

    Now prepare the cream. Take sour cream with a fat content of at least 25% and thicker. Too wet sour cream will have to be boiled longer in a water bath. Butter should be at room temperature, so remove it from the refrigerator in advance.

11. STEP 11

    

    In a bowl, whisk the egg with sugar and vanilla sugar.

12. STEP 12

    

    Add sour cream and stir again.

13. STEP 13

    

    Stir in the sifted flour little by little.

14. STEP 14

    

    Place the bowl in a water bath and simmer, stirring constantly, until thickened. The whisk should leave lasting marks on the surface of the cream. The lower the fat content and the higher the moisture content of the sour cream, the longer the cream will have to boil.

15. STEP 15

    

    Remove the finished cream from the heat and cool. To prevent the surface of the cream from weathering, cover it with cling film “in contact”. As it cools, the cream will thicken even more.

16. STEP 16

    

    Beat butter at room temperature with a mixer until fluffy. Without ceasing to beat, add the cooled sour cream one spoon at a time.

17. STEP 17

    

    The result should be an airy, light and very tasty cream, reminiscent of an ice cream. Hence the name.

18. STEP 18

    

    Cover the finished cream with cling film “in contact” and refrigerate for 1-2 hours or longer.

19. STEP 19

    

    Assemble the cake. Soak the cakes in sugar syrup, brush with cream and stack on top of each other.

20. STEP 20

    

    For convenience, I put the cream in a pastry bag and cut off the tip. Leave a little cream for leveling and decorating the cake. Place the cake in the refrigerator for 5-6 hours or overnight for soaking.

21. STEP 21

    

    Sprinkle the sides of the cake with coconut if desired. I decorated the cake with stars from the leftover cream using a pastry bag and pastry pearls. Bon appetit!

Comments on the recipe

MarinaRenzhina

09.11.2023

4.8

Oh my God! I made a Tenderness cake with ice cream! This is my first such complex (for me) project. Impregnated with cream, such technology!!! And when you mix in the flour, you really hear a crunch. I looked at this recipe for a long time. It seemed to me to cook it very long and difficult. In fact, while the sponge cake was baking, I managed to prepare and cool the impregnation and prepare the cream in a water bath. As it cooled, it thickened and took on a jelly-like consistency. Even without oil it smelled like ice cream. I don’t know how I had the will not to lick the spoon while kneading) The cake and the filling cooled down at about the same time. I baked it in an Ikea rectangular pan and immediately imagined how I would cut the cake into the shape of a pastry. The biscuit rose well. This is the first time I’ve heard such a hint about the sides. I only greased the bottom with oil, and the dough rose high. Thanks for the advice! Very valuable! My sour cream was full-fat from a factory in my city. The whey had peeled off from the top of the jar, and before mixing the cream, I carefully poured it into the sink. The cake turned out to be self-sufficient, very tender, and saturated with moisture. I just decorated it with blueberries and creamed the sides. For beauty, I made ripples with a fork. The children gave it 10 out of 10) To sum it up: I prepared a real masterpiece! I’m putting it in my piggy bank for a place of honor! I feel like I’ll be cooking it more than once in the near future. Maria, thank you for the recipe and video. I added to my knowledge of how to soak the cakes correctly and this gave me confidence in the 100% result!

Alyonka

09.11.2023

4.8

Thank you very much for the new cake recipe in my cookbook! I decided to cook it and was right! I create a New Year's mood for my family! A cake with ice cream is a true embodiment of tenderness and sophistication. Its magnificent taste seems to conceal the joy and happiness of every bite. The first thing that attracts attention is the most delicate, well-soaked syrup with a slight lemon note, a sponge cake that seems to melt in your mouth. Its aroma fills the room and creates an atmosphere filled with tenderness and sweetness. When I was preparing the dough for the cake, I added a pinch of salt; it enriches the taste and strengthens the proteins when whipping, making the dough more airy and porous. I would also like to write about the cream. This is something incredible! The ice cream cream has a rich and delicate taste that immerses you in a world of true pleasure and brings back memories from childhood with its aroma and taste of ice cream. The cream turns out very soft and airy, like a cloud, and fills your heart with warmth with every bite of the cake. When preparing the cream, I replaced the flour with corn starch in the same proportions, thanks to which the cream turned out to be smoother with a delicate texture. Flour adds piquancy and a light bready note. Here, who likes it more. To enhance the impression of the cake, I decided to decorate its top with pieces of fruit; they emphasized the sophistication and luxury of this dessert. Sprinkle the sides of the cake with biscuit crumbs. A cake with ice cream is an ecstasy for the taste buds, a moment of true pleasure and pleasure. The cake is prepared very simply and quickly, as they say, “without any problems.” And most importantly, my family was very pleased with the new product!