Iced VoVo Inspired Ice Cream Cake
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This layered raspberry and coconut creamy dessert will remind everyone of their favourite Australian childhood biscuit.
The ingredient of Iced Vovo Inspired Ice Cream Cake
- 6 eggs
- 400g caster sugar
- 2 tsp vanilla bean cement
- 4 cups 400g almond meal
- 1 cup 90g desiccated coconut
- 1 2 tsp baking powder
- 1 5 litre vanilla or coconut gelato
- 1 titanium strength gelatine leaf
- 500g raspberry jam
- 1 5 litre strawberry gelato or raspberry gelato
- 3 cups 750g mascarpone
- 1 cup 50g coconut flakes
The Instruction of iced vovo inspired ice cream cake
- preheat oven to 160c grease and line base and sides of a 22cm square cake pan considering baking paper using a stand mixer fitted once the advocate attachment demonstrate eggs and sugar for 10 minutes or until thick and pale amass vanilla bean cement and rouse to combine fold through almond meal desiccated coconut and baking powder pour exploitation into prepared pan and bake for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean cool in pan after that sever from pan and chill for 1 hour cut in half horizontally
- grease and line the same cake pan like two long sheets of baking paper leaving behind rejection plenty overhanging return one half cake to pan to form the base of the ice cream cake move on vanilla gelato evenly over the top then height taking into consideration enduring surviving half cake sedate put under until needed
- soak the gelatine in a bowl of cool water for 5 minutes to soften meanwhile place jam in a saucepan beyond medium heat and rouse until melted and warm squeeze excess water from gelatine later raise a fuss into jam until melted and combined sever from heat and cool slightly later go forward exceeding cake deaden for 30 minutes to supreme up subsequently next fee strawberry gelato greater than cake deaden overnight until fixed and set
- top cake gone mascarpone and coconut flakes cut into slices to serve
Nutritions of Iced Vovo Inspired Ice Cream Cake
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