Jessica Alcántara

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Gansito Cake with Vanilla Ice Cream

Name: Gansito Cake with Vanilla Ice Cream
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 packages of Gansito (5 pieces each package); 2 boats of vanilla ice cream at room temperature (1 l); 1 1/2 cups of raspberries washed, disinfected and dried; 1 Cup of cream to beat (for the ganache); 1 Cup of bitter chocolate finely chopped; 1/4 of Cup of dark chocolate granillo

45 minutes

Easy

4 servings

Jessica Alcántara

This original cake will surprise you with a delicious vanilla chocolate cake, a soft layer of ice cream and its irresistible chocolate cover. Gansito cake is a revelation!

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Ingredients

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4 packages of Gansito (5 pieces each package)
2 boats of vanilla ice cream at room temperature (1 l)
1 1/2 cups of raspberries washed, disinfected and dried
1 Cup of cream to beat (for the ganache)
1 Cup of bitter chocolate finely chopped
1/4 of Cup of dark chocolate granillo

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Preparation

In a medium refractory, place some softened ice cream that covers the entire surface. Freeze

Take out the mold, and place the geese in a layer.

Add the softened ice cream and cover the geese, to form a smooth layer. Add the raspberries and bury a little with the help of a spoon, taking care not to break them. Freeze

Add another layer of geese that covers the entire surface and covers again with ice cream. Freeze

Unmold and cover with the bitter chocolate ganache and smooth well with a spoon.

Decorate with the white chocolate sparks and serve.