Bomb Ice Cream Cake

Overview

The traditional ice cream cake is transformed into a shape, using a soup bowl as a mold, so you don't have to worry about the cake being difficult to peel off. The result is a beautiful flip-up: the baked chocolate cake is the base on the outside, and three flavors of ice cream and cherries are used as the filling. After being demolded, it looks like a real bomb.

Tags

• baking
• children
• afternoon tea
• chocolate cake
• chocolate ice cream
• cocoa powder
• coconut
• sliced almonds
• strawberry ice cream
• vanilla ice cream
• whipping cream
• almond paste
• black cherry
• powdered sugar

Ingredients

Steps

1. 1 Prepare all the materials, but I forgot to take the black cherry into the mirror

   

2. 2 Prepare a large round bowl and wrap a layer of plastic wrap inside to facilitate unmoulding. The diameter of this bowl is 20cm

   

3. 3 Cut the cake into slices and place in a bowl. Place the large cake slice on top, trimming the edges so they fit snugly in the bowl. If necessary, fill in gaps with cake cutouts.

   

4. 4 Scoop 1/2 of the strawberry ice cream into the cake-lined bowl. Scoop 1/4 of the vanilla ice cream into chunks and place on top of the strawberry ice cream. Place 1/4 of the drained maraschino cherries between the vanilla ice cream cubes.

   

5. 5 Process the remaining strawberry ice cream, 1/4 of the vanilla ice cream and 1/4 of the black cherry as above, pressing down to squeeze out the air. Place the bowl back in the freezer and let the ice cream harden slightly, about 20 minutes

   

6. 6 Remove the bowl from the refrigerator and place the chocolate ice cream, remaining vanilla ice cream and maraschino cherries as before.

   

7. 7 Place the remaining chocolate cake on top of the ice cream, pressing down so it fits snugly into the ice cream. Cover the bowl with plastic wrap and return to the refrigerator to freeze until the ice cream is hard, at least 5 hours. It took me 4 hours, but it turned out that the time was not enough.

   

8. 8 Prepare to make chocolate bows and ribbons: mix marzipan and cocoa powder into a dough.

   

9. 9 Use a rolling pin to roll the dough into a 20cm*11cm rectangle, trim the edges and cut into 8 strips of equal width. Use 5 of them to make ribbons, cut them diagonally at both ends, and tie the rest into a bow and place it on top of the cake.

   

10. 10 Take the ice cream cake out of the refrigerator, invert it onto the mold, and peel off the plastic wrap. Beat the light cream and powdered sugar until 8 minutes thick. Use a spatula to spread a thin layer of butter on the surface of the cake

    

11. 11 Bake the coconut and almond slices in the oven at 160 degrees for 3 minutes until slightly browned. After cooling, press evenly on top of the cake with butter.

    

12. 12 Finally, decorate the made bow onto the surface of the cake.

    

13. 13 The freezing time is not enough, otherwise the cut surface will be more beautiful, and the three-color ice cream and black cherry will have more distinct layers