Alaskan Ice Cream Cake Delight

Delicious, tender and creamy homemade ice cream cake! Alaska ice cream cake turns out incredibly delicious. The cake itself is not difficult to prepare, but it is quite labor-intensive. If you wish, you can use ready-made ice cream for the cake instead of preparing it yourself; it will also be very tasty.
cook time: 3h
Owen Truitt
Alaskan Ice Cream Cake Delight

Nutrition Facts (per serving)

273
Calories
11g
Fat
36g
Carbs
5g
Protein

Ingredients (10 portions)

For the biscuit:

Sugar 140 g
Wheat flour 125 g
Butter 40 g
Milk 70 g
Eggs 3 pc
Vanilla 1 tsp
Baking powder 1 tsp
Starch 2 tbsp

For filling:

Sugar 50 g
Chocolate 60 g
Raspberries 150 g
Vanilla 1 tsp
Powdered sugar 200 g
Heavy cream 400 g
Ricotta 350 g

For the meringue:

Sugar 200 g
Water 50 ml
Egg whites 100 g

Recipe instructions

Step 1

Step 1
First, letʼs make the biscuit. All ingredients for it should be at room temperature, so we take out eggs, milk and butter in advance.

Step 2

Step 2
In a separate container, sift together flour, starch and baking powder.

Step 3

Step 3
Melt the butter in the microwave or on the stove and mix with milk; set the resulting mixture aside for now.

Step 4

Step 4
Break three large or four medium chicken eggs into a bowl and add regular and vanilla sugar to them.

Step 5

Step 5
Beat eggs with sugar for 7-10 minutes. During this time they should turn into a very fluffy, thick and light foam.

Step 6

Step 6
Add flour in two steps.

Step 7

Step 7
Gently mix the dough with a spatula or whisk.

Step 8

Step 8
At the end, pour in the mixture of milk and butter in small portions.

Step 9

Step 9
Stir until smooth and our biscuit dough is ready.

Step 10

Step 10
Pour it onto a baking tray lined with baking paper.

Step 11

Step 11
And bake in an oven preheated to 180 C for 10-12 minutes. During this time, the biscuit should be slightly browned and, of course, completely baked. Check readiness with a wooden skewer. Let the finished biscuit cool completely.

Step 12

Step 12
Now letʼs get to the filling. To do this, we will prepare ice cream with three flavors — regular vanilla, chocolate and raspberry. If you wish, you can buy ready-made ice cream instead of making it yourself.

Step 13

Step 13
In a saucepan, combine raspberries and granulated sugar. If you don’t like the filling too sweet or your berries are sweet on their own, you can reduce the amount of sugar for the raspberries.

Step 14

Step 14
Mash the berries with sugar with a fork. By the way, if your raspberries are very sweet, then for sourness I advise you to add a couple of tablespoons of lemon juice, then the ice cream will turn out moderately sweet.

Step 15

Step 15
Place the saucepan on the fire, bring the raspberries to a boil and boil for 3-4 minutes.

Step 16

Step 16
We rub the resulting mass through a sieve to get rid of the seeds. In general, the filling for raspberry ice cream is already ready, but if the mass turns out to be very liquid, then I strongly advise you to return it to the saucepan and boil until you get a thick syrup, and if you don’t want to boil for a long time, then thicken the mass with starch. If this is not done, then the ice cream may turn out too soft. Let the raspberry puree cool completely.

Step 17

Step 17
Break the chocolate into small pieces and melt in the microwave or in a steam bath.

Step 18

Step 18
The fillers are ready, letʼs prepare the base. To do this, combine ricotta (or cream cheese, or very soft and tender cottage cheese) and powdered sugar in a bowl.

Step 19

Step 19
Beat with a mixer for 1-2 minutes until the mixture becomes fluffy.

Step 20

Step 20
In a separate container, beat the heavy cream until stiff foam. By the way, take the container for the cream as high as possible, since the cream splashes very much at first.

Step 21

Step 21
Mix the whipped cream into the cheese mixture.

Step 22

Step 22
We should get a very light and tender mass — this is our basis for ice cream.

Step 23

Step 23
Now letʼs prepare raspberry ice cream. To do this, add a third of the entire ice cream base to the completely cooled raspberry puree. By the way, if you wish, instead of raspberry you can make any other fruit and berry ice cream, depending on your taste.

Step 24

Step 24
Mix the mixture thoroughly with a whisk.

Step 25

Step 25
For chocolate ice cream, add melted chocolate to the second third of the ice cream base.

Step 26

Step 26
Mix thoroughly and the chocolate ice cream is ready.

Step 27

Step 27
Add vanilla sugar to the remaining base and mix, this will be our vanilla ice cream.

Step 28

Step 28
The sponge cake has cooled down, the ice cream is ready, you can form the cake. I shaped the cake in a plastic container measuring 11x17 cm and 7 cm deep, but you can use any other shape that is slightly larger or smaller. Cut the cooled biscuit into pieces so that you can line the mold with them on all sides. By the way, if you wish, you can line only the bottom of the cake with sponge cake, and leave the cake bare on the sides, so proceed in whatever way is easier for you.

Step 29

Step 29
So, we line the bottom and sides of the freezing mold with pieces of biscuit. We should have one piece of biscuit left, we will use it to cover the layers of ice cream on top.

Step 30

Step 30
Fill the resulting biscuit basket with ice cream, lay it out in layers in any order. I laid out vanilla first, then raspberry and finally chocolate. To prevent the layers from mixing, before laying out the next layer, put the cake in the freezer for about 1 hour so that the first layer of ice cream sets, and then lay out the next layer of ice cream.

Step 31

Step 31
After placing the last layer of ice cream, cover the cake with the last piece of sponge cake — this will be the bottom of the cake. We close our cake pan with a lid or cling film and put the cake in the freezer for 5-6 hours, or better yet overnight, so that the ice cream hardens thoroughly.

Step 32

Step 32
After our cake has frozen well, prepare the meringue. The classic ratio for meringue prepared with syrup is: for 1 part proteins, take 2 parts sugar and 0.5 parts water. To make the meringue, I highly recommend following these proportions and, if possible, weighing the whites on a kitchen scale.

Step 33

Step 33
Pour sugar into a thick-bottomed saucepan and pour in water.

Step 34

Step 34
Place the saucepan on the fire, gently stirring, bring the syrup to a boil, after the syrup boils, stop stirring, otherwise the syrup may begin to crystallize and cook it to a temperature of 117-118 degrees C, monitoring the temperature with a thermometer. If suddenly there is no thermometer, then the syrup needs to be boiled over medium heat for about 5 minutes. To determine whether the syrup is ready, you can test it on a soft ball. Prepare ice water in advance.

Step 35

Step 35
When 3-4 minutes have passed since the syrup has been boiled, scoop up some syrup with a spoon and dip the spoon into ice water. Now try to roll the sugar mass into a soft ball. If it works, then the syrup is ready. If the syrup just dissolves, it’s too early. If the sugar mass hardens in cold water, then the syrup is overcooked. While the syrup is cooking, begin to beat the egg whites. First, beat them yourself until soft peaks form.

Step 36

Step 36
Remove the finished syrup from the heat and add it into the egg whites in a thin stream, beating them at maximum mixer speed. Continue beating the egg whites until they cool to room temperature. We should get a very dense and stable mass. Our meringue is ready.

Step 37

Step 37
We take our cake out of the freezer and place it on a baking sheet lined with baking paper.

Step 38

Step 38
Apply a thick layer of meringue to the cake on all sides. While we are figuratively applying the meringue, turn on the oven to preheat to a temperature of 240-260 C.

Step 39

Step 39
Place the baking sheet with the cake in a well-heated oven and brown the meringue for 1-2 minutes. Be careful, the meringue turns brown very quickly, so keep an eye on it so that it doesn’t burn. Carefully transfer the finished cake to a plate and place it in the freezer.

Step 40

Step 40
Our Alaska ice cream cake is ready. Before serving, if desired, decorate it with berries and mint leaves.

Step 41

Step 41
This is how our cake turns out in cross-section. Bon appetit!

Additional rubrics

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