Neapolitan ice cream2/20/2023 ![]() ![]() Add softened ice cream to each pan and press into an even layer. For the ice cream layers, line two 8-inch round cake pans with plastic wrap.Freeze flat on a baking sheet until ready to assemble. Once the brownie layers are completely cool, turn out of pans and remove parchment. Remove from oven and let cool completely on a wire rack. Bake for 26 to 30 minutes, until a toothpick inserted in the center comes out with a few crumbs attached.Divide batter evenly between cake pans and smooth with an offset spatula tap pans sharply to remove air bubbles.When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Stir in vanilla add eggs one at a time, stirring well after each one. For the brownie cake, place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point.Line the pans with rounds of parchment paper, and spray parchment lightly with nonstick spray. Preheat oven to 325☏ and spray two 8-inch round cake pans with nonstick spray.Slice and serve or refrigerate for later use.Garnish the center of the ring with the rainbow sprinkles or with berries of choice. Pipe a circle of frosting-twirling the tip gently to form a decorative pattern-around the top of the vanilla cake layer. Spoon the remaining buttercream frosting into a piping bag with a star tip.Stop rotating and smooth down the frosting evenly with the spatula. Continue rotating the stand while moving the spatula inward to completely spread the frosting across the surface. Hold the spatula flat on the frosting mound and slowly rotate the cake stand to spread around the cake's surface. Scoop 1/2 of the buttercream frosting on one side of the cake's surface with a metal spatula.Beat in the milk by the tablespoon until the desired consistency is reached. To make the buttercream frosting, beat the softened butter, sugar and vanilla extract with an electric mixer until light and fluffy.Lift the cake pan straight up to reveal the cake. To remove, place and hold a flat 9" plate on top of the cake pan while holding the bottom with the other hand, invert and place it flat on a rotating cake stand. If using a blow torch, let the cake pan cool for a few minutes. Warm the bottom and sides of the cake pan by dipping half of it in warm water or heating the sides with a blowtorch for a few seconds. Remove the cake from the refrigerator.Repeat both steps with the other two flavors to make three layers. Cover the top of the cake pan with plastic wrap and place in the freezer to chill for 4 hours. Smush the dollops together and smooth the surface evenly with the back of the scoop. ![]() ![]() Transfer one of the softened ice cream (any flavor as desired) to the bottom of an 8" round cake pan in dollops using a large ice cream scoop. Cover the inside of an 8" round cake pan with plastic wrap, with excess lapping on the outside.Let the Neapolitan ice cream sit out in room temperature long enough for it to soften before using it for the layer.Rainbow sprinkles or berries (optional).1.5 quarts Neapolitan ice cream, softened.This could take several hours in between, so make sure to adjust any schedule if needed. Word of advice: Building the ice cream cake takes time as each layer has to be frozen almost solid before moving on to the next layer. However, for the real foodies out there who want to make some of their desserts from scratch, there will be a recipe for the buttercream frosting included here. That and the fact that everything can be bought ready-made from the store. Sorry, no cake with this one but that's what makes this recipe simple. ![]()
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