Stovetop Ice Cream Cake

The cake layers for this cake do not need to be baked in the oven! For cooking you only need a frying pan. Cakes are shortbread crumbs that need to be fried in a frying pan. Cream — custard with sour cream. The taste of the cake is very delicate and creamy, so it deserves its name — “Ice Cream”.
cook time: 1h
Caleb Huxley
Stovetop Ice Cream Cake

Nutrition Facts (per serving)

342
Calories
20g
Fat
33g
Carbs
5g
Protein

Ingredients (8 portions)

For the baby:

Wheat flour 250 g
Butter 130 g
Sugar 70 g

For cream:

Sour cream 500 g
Eggs 2 pc
Sugar 150 g
Corn starch 2 tbsp
Butter 50 g
Vanillin to taste

Recipe instructions

Step 1

Step 1
Letʼs start preparing the cake by preparing flour crumbs, which will act as cake layers. Letʼs prepare the products. Place the butter in the freezer in advance, this will make it easier to grate.

Step 2

Step 2
In a bowl, mix flour and sugar. Rub the oil. Before you start rubbing it, I advise you to lightly roll the piece in flour. This way the butter will melt less from the warmth of your hands and will be easier to grate.

Step 3

Step 3
Using your hands, rub the flour and butter until it becomes sandy crumbs. This must be done quickly so that the butter does not start to melt, otherwise the crumbs will turn out dry and hard. The consistency of the crumb should resemble sand, which can be molded, but it will immediately crumble.

Step 4

Step 4
Place the crumbs into the pan. Make the fire medium.

Step 5

Step 5
With constant stirring, fry the flour mixture until golden crumbs form. It took me about 20 minutes. Be careful not to burn the crumb, burnt crumb is a ruined cake.

Step 6

Step 6
While the crumbs are cooling, prepare the cream. Custard will act as a cream, but not with milk, but with sour cream.

Step 7

Step 7
Place eggs, sugar and starch in a saucepan with a thick bottom. Mix well.

Step 8

Step 8
Add sour cream.

Step 9

Step 9
Stir until completely homogeneous.

Step 10

Step 10
Place the saucepan on low heat. Cook, stirring constantly. At first the mass will become liquid, then quickly thicken. The main thing is not to turn the cream into an omelette. For this you need a thick bottom, constant stirring and low heat. If you are not confident in your abilities, cook the cream in a water bath.

Step 11

Step 11
Cool the finished cream a little, not too much, it doesn’t matter, you can grease the cake while it’s warm. Add butter, stir.

Step 12

Step 12
Letʼs start assembling the cake. I use a 20 cm diameter pan without a bottom, the edges of which are lined with greased parchment paper. Spread the first layer of crumbs. Lightly crush it with a spoon.

Step 13

Step 13
Next, add two or three tablespoons of cream and carefully smooth it out with a spatula.

Step 14

Step 14
We repeat the steps — crumbs, cream, the top layer should consist of cream. Place the finished cake in the refrigerator for three hours to soak. After the cold, the form can be easily removed and the paper will peel off. Bon appetit!

Additional rubrics

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