Ice Cream Layer Cake with Apricot Sauce

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Ice Cream Layer Cake with Apricot Sauce
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Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation

Ingredients

for
6
For the cake
400 grams
Vanilla ice cream (from a package, ready to use)
400 grams
Chocolate ice cream (from a package, ready to use)
200 grams
Ice cream (from a package, ready to use)
For decoration
150 grams
100 grams
For the sauce
500 grams
1 can
Apricots (450 grams, drained)
1 can
Mandarin orange 300 grams, drained)

Preparation steps

1.

Thaw vanilla ice cream just until softened. Spread a thick, even layer of vanilla ice cream over ice cream cake pan and freeze for at least 1 hour. Thaw chocolate ice cream just until softened. Spread a thick, even layer of chocolate ice cream over vanilla ice cream and freeze for at least 1 hour. Thaw final ice cream just until softened and fill middle and spread top until smooth. Freeze for at least 1-2 hours or until almost ready to serve. 

2.

To serve, remove from freezer a short time before serving and dip pan briefly in warm water. Invert ice cream cake onto a plate. Mix cream until stiff and spread evenly over surface. Mix whole milk and chocolate in a double boiler until smooth and melted and let cool slightly. Fill a small freezer bag with chocolate mixture and cut off a small corner and decorate with chocolate.

3.

Drain apricots and cut into small pieces and puree apricots and yogurt

4.

Cut ice cream cake into 6 pieces. Arrange pieces on dessert plates with 2-3 tablespoons apricot sauce and mandarin oranges and dust with powdered sugar.