Try this amazing ice cream cake with soft vanilla sponge, filled with cotton candy ice cream with intense flavor and color, covered with pink cream cheese frosting. Surprisingly delicious!
1 teaspoon baking powder, 5 g for the cake, sifted
1 liter Santa Clara® cotton candy ice cream
2 sticks butter, 90g each
150 grams vegetable shortening
4 cups icing sugar
1/8 cups water
1 teaspoon vanilla essence
food coloring, pink
rainbow sprinkles, for decoration
Preparation
2h 45 mins
30 mins
Medium
Preheat the oven to 180° C.
For the cake, cream the butter with the sugar in the mixer. Add the condensed milk and the egg one by one, gradually add the flour with the baking powder and beat until integrated.
Pour the mixture into two previously greased and floured molds. Bake for about 20 to 30 minutes. Cool and set aside.
Assemble the cake by placing one layer of sponge, the Santa Clara® cotton candy ice cream, and the other layer. Freeze until very firm.
For the frosting, cream the butter with the shortening and gradually incorporate the powdered sugar. Add the water, vanilla, and food coloring. Beat until creamy and consistent frosting is obtained.
Unmold the cake and quickly cover with frosting, decorate with colored sprinkles and freeze for another 20 minutes. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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