This original cake will surprise you with a delicious vanilla cake with chocolate, a smooth layer of ice cream, and its irresistible chocolate coating. The gansito cake is truly a revelation!
2 tubs vanilla ice cream, at room temperature (1 l)
1 1/2 cups raspberries, washed, disinfected, and dried
1 cup whipping cream, (for the ganache)
1 cup bittersweet chocolate, finely chopped
1/4 cups dark chocolate, sprinkles
Preparation
45 mins
0 mins
Low
In a medium dish, place some softened ice cream to cover the entire surface. Freeze.
Take the mold, and place the gansitos to form a layer.
Add the softened ice cream and cover the gansitos to form a smooth layer. Add the raspberries and bury them a bit with the help of a spoon, being careful not to break them. Freeze.
Add another layer of gansitos to cover the entire surface and cover again with ice cream. Freeze.
Unmold and cover with the dark chocolate ganache, smoothing it out well with a spoon.
Decorate with white chocolate chips and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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