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Try this amazing ice cream cake with soft vanilla sponge cake, filled with cotton candy ice cream with intense flavor and color, topped with pink cream cheese bitumen. Surprisingly delicious!
1 teaspoon baking soda, 5 g for sponge cake, sifted
1 liter Santa Clara® cotton candy ice cream
2 sticks butter, 90g each
150 grams vegetable shortening
4 cups powdered sugar
1/8 cups water
1 teaspoon liquid vanilla
edible food coloring, pink
sprinkles, to decorate
Preparation
Preheat the oven to 180 ° C.
For the sponge cake, add the butter with the sugar in the blender . Add the condensed milk and the egg one by one, add the flour little by little with the baking powder and whisk until integrated.
Pour the mixture into two previously greased and floured molds. Bake around 20 to 30 minutes. Chill and reserve.
Arrange the cake, placing a sponge cake, the Santa Clara® ice cream and the other disk. Freeze until very firm.
For the bitumen, add the butter with the butter and gradually incorporate the icing sugar. Add water, vanilla and coloring. Beat until you get creamy and consistent bitumen.
Unmold the cake and cover quickly with the bitumen, decorate with the sparks of colors and freeze 20 minutes more. It serves.
PRESENTATION
Cover with the bitumen and decorate with colored sprinkles.
TIPS
If you do not have the same molds, bake all the mixture in one, cool very well and cut in half.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
402.2
kcal
20.11%
Carbohydrate, by difference
45.2
g
15.07%
Protein
3.1
g
6.2%
Total lipid (fat)
24
g
36.92%
100
Do you want to know what other nutrients this recipe has?
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Ratings(2)
Rebecka Muñoz aguilar
08/02/2018 16:17:23
Me encantó qué rico
Soph Rp
11/10/2017 23:47:06
Delicioso y colorido!
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