Ice Cream Infused Sponge Cake

Delicate, airy sponge cake with the taste of the best ice cream! Tenderness cake with ice cream and soft elastic sponge cakes soaked in sweet and sour sugar syrup is a great end to any holiday, as well as a good gift for the birthday boy!
cook time: 24h
Gavin Tanner
Ice Cream Infused Sponge Cake

Nutrition Facts (per serving)

288
Calories
15g
Fat
32g
Carbs
5g
Protein

Ingredients (8 portions)

Cakes:

Wheat flour 170 g
Sugar 120 g
Eggs 4 pc
Baking powder 1.5 tsp

Impregnation:

Water 100 ml
Sugar 50 g
Lemon juice 2 tbsp

Cream:

Butter 130 g
Sugar 120 g
Eggs 1 pc
Wheat flour 3 tbsp
Vanilla sugar 1 tbsp
Sour cream 350 g

Recipe instructions

Step 1

Step 1
How to make a Tenderness cake with ice cream? To begin, prepare the necessary ingredients according to the list. Start with the crusts. Take the highest grade flour. Large, selected eggs are needed. If the eggs are small, take 5 pieces.

Step 2

Step 2
Beat the eggs with sugar into a fluffy light foam with small bubbles on the surface.

Step 3

Step 3
Separately, sift the flour and baking powder through a sieve. This will saturate the flour with oxygen.

Step 4

Step 4
Pour the flour into the beaten eggs in parts, sifting it through a sieve and gently stirring with a spatula from top to bottom so that the dough does not settle.

Step 5

Step 5
The dough crunches slightly while mixing.

Step 6

Step 6
Cover the bottom of the mold (Ø 18-20 cm) with parchment and grease with oil. There is no need to lubricate the walls with anything, otherwise the biscuit will not rise well. Pour out the dough. Bake the biscuit for approximately 30-35 minutes at 180°C. The exact time depends on your oven. Do not open the oven during baking, otherwise the biscuit will settle. Leave the pan in the cooling oven with the door ajar for 10 minutes.

Step 7

Step 7
Leave the finished biscuit for 10 minutes at room temperature, then remove from the mold and let cool completely. Cut the cooled sponge cake into 3 layers.

Step 8

Step 8
While the biscuit is cooling, prepare the mixture for the cakes.

Step 9

Step 9
In a saucepan, combine water, lemon juice and sugar. Heat until the sugar is completely dissolved and cool.

Step 10

Step 10
Now prepare the cream. Use sour cream with a fat content of at least 25% or thicker. Too wet sour cream will have to be boiled longer in a water bath. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 11

Step 11
In a bowl, whisk the egg with sugar and vanilla sugar.

Step 12

Step 12
Add sour cream and stir again.

Step 13

Step 13
Stir in the sifted flour little by little.

Step 14

Step 14
Place the bowl in a water bath and simmer, stirring constantly, until thickened. The whisk should leave lasting marks on the surface of the cream. The lower the fat content and the higher the moisture content of the sour cream, the longer the cream will have to boil.

Step 15

Step 15
Remove the finished cream from the heat and cool. To prevent the surface of the cream from weathering, cover it with cling film “in contact”. As it cools, the cream will thicken even more.

Step 16

Step 16
Beat butter at room temperature with a mixer until fluffy. Without ceasing to beat, add the cooled sour cream one spoon at a time.

Step 17

Step 17
The result should be an airy, light and very tasty cream, reminiscent of an ice cream. Hence the name.

Step 18

Step 18
Cover the finished cream with cling film “in contact” and refrigerate for 1-2 hours or longer.

Step 19

Step 19
Assemble the cake. Soak the cakes in sugar syrup, brush with cream and stack on top of each other.

Step 20

Step 20
For convenience, I put the cream in a pastry bag and cut off the tip. Leave a little cream for leveling and decorating the cake. Place the cake in the refrigerator for 5-6 hours or overnight to soak.

Step 21

Step 21
Sprinkle the sides of the cake with coconut if desired. I decorated the cake with stars from the leftover cream using a piping bag and piping pearls. Bon appetit!

Additional rubrics

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