Jessica Alcántara

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Jessica Alcántara

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 Gansito®, (5 pieces each package); 2 boats vanilla ice cream, at room temperature (1 l); 1 1/2 cups raspberry, washed, disinfected and dried; 1 cup whipping cream, (for the ganache); 1 cup dark chocolate, finely chopped; 1/4 cups dark chocolate, granillo

45 mins

Low

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Jessica Alcántara

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To print

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

4 portions

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4 packages Gansito®, (5 pieces each package)
2 boats vanilla ice cream, at room temperature (1 l)
1 1/2 cups raspberry, washed, disinfected and dried
1 cup whipping cream, (for the ganache)
1 cup dark chocolate, finely chopped
1/4 cups dark chocolate, granillo

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.