Ice Cream Layer Cake with Apricot Sauce

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Ice Cream Layer Cake with Apricot Sauce
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation
Calories:
517
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie517 kcal(25 %)
Protein12 g(12 %)
Fat29 g(25 %)
Carbohydrates51 g(34 %)
Sugar added33 g(132 %)
Roughage2.7 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.8 mg(15 %)
Vitamin K6 μg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate47 μg(16 %)
Pantothenic acid1.6 mg(27 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C25 mg(26 %)
Potassium723 mg(18 %)
Calcium309 mg(31 %)
Magnesium53 mg(18 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc1.6 mg(20 %)
Saturated fatty acids16.3 g
Uric acid34 mg
Cholesterol200 mg
Complete sugar49 g

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 Whipped cream
100 grams Milk chocolate couveture
For the sauce
500 grams Yogurt (0.1% fat) (1.5% fat)
1 can Apricot (450 grams, drained)
1 can Mandarin orange 300 grams, drained)
How healthy are the main ingredients?
ApricotWhipped cream

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.