Frozen cake is one of the most popular desserts in Peru and in summer it is consumed in greater quantities due to its fresh flavor.
It is known that since the 1960s there has been the birth of this dessert. This culinary delight is prepared on the basis of gelatin, where the strawberry flavor stands out. The upper part consists of gelatin alone and the rest of the cake is made of carlota, which is a mixture of gelatin with milk and also has two discs of vanilla cake that promise to fall in love with the palate of the one who tastes it.
Over time, some ingredients have been added to it, which are not yet part of the main recipe, but which can go as complements around the ice cream cake.
Once again Peru is the creator of a culinary delight, that is, the ice cream cake was created on Peruvian soil and that we do not doubt manage to conquer various palates around the world.
So without further ado, we went on to expose the delicious recipe that you should make this summer yes or yes.
ICY CAKE RECIPE:
Quantity: 8 servings
Total preparation time: 1 hour and a half.
Utensils: Manual or electric mixer, 20 cm cake mold and 24 cm gelatin mold.
INGREDIENTS:
For the sponge cake:
- Eggs - 6 (units)
- White Sugar - 180 (grams)
- Unprepared flour - 180 (grams)
- Salt - 1/4 (teaspoon)
- Baking powder - 5 (grams)
- Vanilla Essence - 1 (tablespoonful)
For the layer of gelatin and strawberry charlotte:
- Strawberry Jelly - 500 (grams)
- Hot Water - 1 (liter)
- Canned peach - 1/2 (can)
- Evaporated milk - 400 (grams)
For the charlotte de orange-layer:
- Orange Jelly - 500 (grams)
- Hot Water - 1 (liter)
- Evaporated milk - 400 (grams)
PREPARATION:
Have all the ingredients at hand.
1. Beat at maximum speed 6 eggs at room temperature, add 1/4 teaspoon of salt.
2. Add a few 180 grams of white sugar. Beat at maximum speed for 5 minutes until you achieve the texture that you can see in the video.
3. Sift and add 180 grams of unprepared flour.
4. Sift and add 5 grams of baking powder.
5. Integrate with enveloping movements and add 1 tablespoonful of vanilla essence.
6. Pour over a mold with butter paper, distribute evenly.
7. Bake in a preheated oven at 180° C for 15 minutes. Then let it rest and cool the cake.
8. Unmold and cut sponge cake very carefully.
9. Dilute 500 grams of gelatin of the flavor you want in 1 liter of hot water.
10. Reserve 1 cup of diluted gelatin to prepare the carlota layer (gelatin with milk). Repeat with gelatin of another flavor.
11. In a greased mold, add 2 cups of diluted gelatin.
12. Place canned peach wedges (you can try it with other fruits)
13. Refrigerate for 1 hour and then remove from the cold. Add strawberry charlotte and a layer of cake. Refrigerate for 1 hour.
14. Remove from the cold, add carlota of another flavor. Place another layer of sponge cake. Secure more carlota and a last layer of charlotte. Refrigerate for one night.
15. Unmold with the help of a pastry spatula.
This is the video of the recipe.
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