This is the name of the dish we have chosen for you; Birthday Cake Ice Cream.
195 g of butter
375 g of sugar
200 ml of cream
375 g of flour
1 sachet of baking soda
1 sachet of vanilla sugar
1 pinch of salt
For the chocolate cream:
450 ml of cream
300 g dark chocolate
2 sachets of cream stabilizer
For the cake drip:
100 g dark chocolate
65 g of butter
For the decoration:
Birthday Cake Ice Cream
Chop the dark chocolate for the chocolate cream. Boil the cream and pour over the chopped chocolate. Stir well until the chocolate and cream give a homogeneous mass. Allow the chocolate cream to cool (not in the fridge).
For the cake bottoms, place eggs, sugar, butter, vanilla sugar and salt in a bowl and stir well. Mix the baking powder under the flour and add to the dough with the cream while stirring. Mix everything well. Divide the dough into three parts.
Put each part in a greased springform pan with a diameter of 18 cm. Bake the cake in a preheated oven at 180 ° C for about 45 minutes. Use a wooden stick to test that the cake is through. When no more dough sticks to the stick, the cake is ready and can be taken out of the oven and allowed to cool.
For the Cake Drip, put the butter and chocolate in small pieces in a saucepan and melt.
Beat the cooled chocolate cream with the cream stabilizer and a hand mixer.
Place the first cake on a cake plate and spread with cream, put on the cream the next floor, brush it with cream and put the last cake base on top. If you do not like thick floors, you can share them too.
Brush the whole cake with the chocolate cream.
Put the chocolate-butter mixture on top of the cake and paint to the sides and let it go down.
Decorate the cake with the fruits.
We recommend for you: Classic baked apple