Ice cream cake without baking

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a Ice Cream cake without baking? First take care of the cake layers. How to make cakes? The cake layers in this cake are shortbread crumbs fried in a frying pan without an oven. To prepare them, first remove the butter from the refrigerator; it should become soft. Take the highest quality oil, natural, without additives, complying with GOST. Place softened butter in a bowl. Add sugar and sifted wheat flour.

2. STEP 2

   

   Using your hands, rub the mass of these ingredients until you get sandy crumbs; the crumbs should be small in size.

3. STEP 3

   

   Pour some of the cooked crumbs into a dry frying pan, smooth it out and fry over medium heat until lightly browned, stirring with a spatula. Make frying portions not very large so that the crumbs fry quickly. Fry all the dough in this way. Pour the finished crumbs into one bowl. The sand crumbs for the cake are ready.

4. STEP 4

   

   Next, prepare the cream ice cream. How to make cream? Beat chicken eggs into a metal saucepan, add starch, sugar and a pinch of vanillin, mix with a whisk until smooth. Add sour cream, beat the mixture again with a whisk or mixer. Place the saucepan with the cream on the stove and simmer it over low heat, stirring constantly with a spoon, until thickened.

5. STEP 5

   

   Then remove the pan from the heat, let the cream cool slightly and add the soft butter cut into pieces. Beat the cream with a mixer until you obtain a homogeneous, fluffy mass. Let the cream cool in the refrigerator.

6. STEP 6

   

   Assemble the cake. It is better to do this using a cooking ring; it needs to be covered with cling film. Immediately set aside some of the cream, about 4 tablespoons, it should be left for decorating the cake. Place a few spoonfuls of shortcrust pastry on the bottom of the plate in the first layer and smooth it out.

7. STEP 7

   

   Place a couple of tablespoons of cream on top and gently spread it over the surface of the cake. Do this with all the shortbread crumbs and cream.

8. STEP 8

   

   Once the cake is fully assembled, place it in the refrigerator for eight hours, leaving it in the cooking ring to soak and cool.

9. STEP 9

   

   Then remove the ring and carefully remove the film. Fill a pastry syringe with the cooled cream and use it to place flowers on the cake. Place the cake in the refrigerator for another half hour, and then serve it. Enjoy your tea!

Comments on the recipe

Valeria

04.10.2023

4.7

Thanks for the delicious food. I found a video recipe for Ice Cream cake on the website, maybe it will be useful to someone.

Admin Larisa

04.10.2023

4.8

Snezhana, please specify the amount of sugar in the cream!

Milana

04.10.2023

4.8

Can you please tell me how much sugar is needed for the cream?

Milana

04.10.2023

4.5

Well, here I am with a report...I made the cake yesterday. To the cream I added 150 grams of sugar, 2 large eggs, 2 tablespoons of corn starch, without a slide and 15% sour cream (thick). The cream turned out to be quite liquid, I was even upset at first, I was afraid that it wouldn’t harden. I covered the mold with film and assembled the cake. Since the cream was liquid, I didn’t leave it for decoration. The recipe says to leave the cake to soak for 8 hours. But the husband’s patience only lasted for an hour. I started tasting it directly with a spoon))), and the cake “floated”... I had to carefully transfer it into a smaller pan, so the layers in the photo are not so even. The cake turned out delicious and moderately sweet. The cream froze and became like a delicate curd mass; after cooling it would be quite suitable for decoration. And the crumb was fatty and crispy, after soaking it became more tender, but did not get soggy. Snezhana, thank you for the delicious cake and the idea with the crumbs! Universal recipe! I’ll try to make desserts in bowls, with different fillings and different creams.