Ice Cream Cake

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Ice Cream Cake
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Health Score:
3,7 / 10
7 h.


For the base
100 grams soft butter
100 grams sugar
2 eggs
1 centiliter Cognac
40 grams cornstarch
60 grams Pastry flour
6 centiliters Orange liqueur
For the dark mousse
150 grams Dark chocolate
1 small cup Espresso
3 eggs
30 grams Vanilla sugar
125 grams cooled Whipped cream
2 tablespoons sugar
for the topping
600 milliliters Whipped cream
3 packets whipped cream stabilizer
3 packets Vanilla sugar
1 teaspoon cocoa powder
1 teaspoon Chocolate
How healthy are the main ingredients?
Whipped creamWhipped creamsugarsugarEspressoChocolate

Preparation steps


Line a baking tray of 20 x 20cm (approximately 8 x 8 inches) with parchment paper.


For the base, combine the butter with the sugar and mix well. Mix in the eggs and the brandy and beat for 7 minutes on the highest level of a hand mixer until creamy. Combine the cornstarch with the flour and gradually stir into the creamy mixture.

Pour the mixture into the baking pan and bake in a preheated oven at 200°C (approximately 400ºF) for around 12-15 minutes.

Remove from the oven and allow to cool slightly before removing from the pan. Place on a wire rack to cool fully.


For the dark chocolate mousse, coarsely chop the chocolate and melt together with the espresso above a pan of hot water. Remove from heat.


Separate the eggs. Beat the egg yolks with the vanilla sugar over the hot water until thick and frothy and the sugar has dissolved. Beat over cold water to cool. Whisk in the very cold cream until stiff.


Whisk the egg whites with the sugar until stiff.


Combine the egg yolk mixture with the chocolate and mix together with a whisk. Add in the whipped cream and whisk fast, before the mixture solidifies.


Gently fold in the egg whites.


Place the cooled sponge back into the baking tray and soak with the orange liqueur. Spread the chocolate cream on top and put in the freezer for at least 5 hours.


For the topping, whip the cream with sugar and stabilizer until stiff. Spoon 1/4 of the cream into a pastry bag with a rose nozzle.


Remove the ice cream cake from the freezer and spread the remaining cream on top. Using the cream in the pastry bag, decorate the top with two rows of 4-5 large polka dots.

Freeze the cake again for about 30 minutes so that the cream freezes.


Cut the cake in half lengthwise and place the halves together on a long plate 10 x 40cm (approximately 4 x 15 inches).

Serve dusted with cocoa powder and chocolate chips.