Chocolate cake "Plombir"
Chocolate Ice Cream Cake. You can never have too many chocolate cakes. This recipe, with “plombir” cream, will even delight the most discerning connoisseur. A simple, delicious cake with a tender, airy sponge and real ice cream inside. Chocolate layers paired with rich glaze and creamy “ice cream” inside will become a beloved treat and dessert in your family, no doubt
Use
Chocolate Ice Cream Cake. You can never have too many chocolate cakes. This recipe, with “plombir” cream, will even delight the most discerning connoisseur. A simple, delicious cake with a tender, airy sponge and real ice cream inside. Chocolate layers paired with rich glaze and creamy “ice cream” inside will become a beloved treat and dessert in your family, no doubt
Use
Ingredients
For dough
130 g
Chicken eggs
4
Granulated sugar
180 g
Cold water
100 ml
Baking powder
1 package
Cocoa (hot chocolate better)
2 – 3 tabelspoons
For the "Plombir" cream
3 tablespoons
Chicken eggs
2
Sugar (can use brown)
60 g
Condensed milk
half a glass
Vanilla or vanillin
half of teaspoon
Cow milk
250 ml
Butter
250 g
For soaking the cake layers
Cow milk
14 g
Sugar powder
14 g
Chocolate glaze
Cocoa powder
3 tablespoons
Chocolate
50 g
Sugar
3 tablespoons
Butter
50 g
Method of preparation
1
The cake turns out moist and tender, yet not “heavy.” The key ingredient is ice cream frosting, which gives the entire dessert its flavor
2
For the cake layers, beat the egg whites with half of the sugar until they form stiff peaks. Similarly, whisk the egg yolks with the remaining sugar until you achieve a thick, homogeneous mixture. Then, add water and gently mix. Combine both mixtures: beat the egg whites for a couple of minutes on low speed and gradually pour in the egg yolks with water
3
Mix the flour with cocoa and baking powder, and sift them together twice. This step is crucial as it will make the sponge rise and become airy. You need to add the flour mixture to the egg mixture and gently fold it in with a silicone spatula. The color should be richly chocolate
4
Take a removable cake pan with a diameter of 22-24 cm, line the bottom with parchment paper, and pour in the mixture. Bake the cake layer for half an hour at a temperature of 160-180 degrees Celsius (320-356 degrees Fahrenheit)
5
Prepare the frosting. According to the recipe, the frosting should have a pronounced creamy flavor, similar to “plombir” ice cream. However, if you prefer a chocolate dessert, you can add cocoa at all stages
6
In a thick-bottomed saucepan, beat the eggs and place them over low heat. Add condensed milk, sugar, and flour, and mix. Gradually pour in the milk and stir until the mixture thickens. Do not let it boil. It should become smooth and thick. If lumps form, don’t worry. Cool the mixture and beat it with room temperature butter until it turns into a dense cream
7
Cool the cake layer, slice it in half lengthwise, and soak it with a mixture of milk and sugar. Spread the frosting generously and cover it with the second cake layer. Place it in the refrigerator to soak for 12 hours
8
In the morning, prepare the icing: mix all the ingredients in a saucepan and “cook” for a minute until you have a homogeneous and tender glaze. Pour the ready chocolate cake with the glaze an hour before serving to prevent it from cracking when sliced
Brew some tea or invite guests. This delicate cake with the flavor of ice cream will make a wonderful addition to your tea break or be the perfect finale to a family celebration. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
