INGREDIENTS
- Tart desk:
- – 150 g of flour.
- – 35 g of sugar.
- – 75 g of butter.
- – 1 yolk.
- – 70 g of chocolate topping.
- Sponge cake:
- – 1 egg.
- – 40 g of sugar or 30 g of honey.
- – 40 g of flour.
- Ardour fruit ice cream:
- – 4 yolks.
- – 4 tablespoons of talcum sugar.
- – 1 giant ardour fruit.
- – 2 tablespoons of frequent sugar.
- – 4 egg whites.
- – 4 tbsp of sugar.
- – 250 cc of milk cream.
CAKE WITH PASSION FRUIT ICED CREAM get pleasure from this scrumptious cake contemporary and excellent for summer season! .
PROCEDURE:
1. Assemble the cake dough by integrating the sugar with the butter and the yolk, making a cream and including the flour. Line a 24 cm cake mildew and place within the fridge for 1 hour. Bake in a reasonable oven at 180°C for about 15 to twenty minutes. When eradicating from the oven, let it cool and paint the bottom with chocolate coating and put aside.
2. Make the sponge cake, beat the egg along with the sugar (or honey) till prepared, add the flour and combine with a spatula in an enveloping method. Pour the preparation right into a 24 cm mildew and bake in a reasonable oven at 180°C for about 10 to fifteen minutes.
4. Ardour fruit ice cream. Beat the egg whites with the sugar in a double boiler and kind a Swiss meringue and put aside.
Combine the fervour fruit pulp (with elective seed) with 2 tablespoons of sugar. Beat the yolks with the talcum sugar in a double boiler and add the fervour fruit.
IMPORTANT: that the whites and yolks are cooked, so do them in a bain-marie.
4. Then add the meringue and at last add the half-whipped milk cream. Place within the freezer and stir the ice cream each 20 minutes in order that it doesn’t crystallize till it’s agency.
5. To assemble: Place a portion of the frozen cream on the bottom of the cake, then prepare the sponge cake and add one other layer of the frozen cream. Cowl the powder with cocoa. To chop with chocolate and mint curlers. Cool nicely in fridge.
