Crunchy Ice Cream

This recipe for crunchy ice cream is too much ... Cake with Cream Ice Cream and crushed pie ... Hummmm. Try it here.

See complete recipe below.

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Crunchy Ice Cream

Site Author's Comment

Crunchy Ice Cream Recipe: This is a recipe that all kids enjoy. This recipe is ideal for anyone looking for an ice cream cake. Also great for anyone looking for a chocolate cake. This cake is all good. This recipe has difficulty level 7. It means that it is a slightly laborious crunchy ice cream. Huuumm!

Ingredients - MASS

1. 4 eggs

2. 4 (tablespoon) refined sugar

3. 1/2 cup wheat flour

4. 1,5 (tablespoon) chocolate powder

Ingredients - FILLING AND COVERAGE

1. 1 (can) condensed milk

2. 1/2 cup chocolate powder

3. 1 (tablespoon) butter

4. 1 (can) sour cream

5. 1/2 (cup) milk

6. 2 (cup) youthful foot

7. 1/2 (pot) cream ice cream

How to prepare the pasta

1. Grind the young man's foot and reseed

2. Beat the egg whites in the mixer and set aside.

3. Part, beat the sugar and the yolks.

4. Stir in flour and chocolate powder

5. Finally, add the egg whites to the mixture gently.

6. Pour into a round baking sheet (22 cm)

7. Lightly bake for about 30 minutes.

8. Remove from heat and allow to cool

Filling Preparation Mode and Coverage

1. In a saucepan, combine condensed milk, chocolate and butter.

2. Add the sour cream

Assembly

1. Cut the cake in half and, if any, use the rim.

2. Moisten with milk

3. Throw a piece of the chocolate cream

4. Sprinkle half the crunchy

5. Distribute all the ice cream

6. Cover with the other half of the cake

7. Take the Freezer

8. At the time of serving, remove the rim if any and cover with the remaining chocolate cream

9. Sprinkle with the crunchy and serve

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift flour and chocolate powder and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

Usually, just put straight sugar and egg yolks for 7 minutes in an ordinary mixer arrives at the desired point which is when the dough reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: place in a smaller saucepan, sugar and egg yolks and with the spoon (wire spoon) or with a wooden spoon mix. Prepare a larger pan with water and place the smaller pan inside.Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar should melt along with the eggs.Place this syrup in the mixer (preferably planetary) at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

The flour can be put straight into the mixer, but it should be placed gradually.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

When using stuffing this dough, you can do it the professional way. Instead of making a dough and cutting it in half, you divide the dough equally into two shapes of the same size. The result will be perfect.

All dough gets better wet with a syrup. This recipe has syrup. Before throwing the syrup in the dough, remove the cone that covers the cake. You can remove it by hand if it is clean. The ideal is to assemble the cake the next day. The ideal order is 1st mass + syrup + filling + 2nd mass + syrup + coating. Mount using the rim to the same extent.Remove the rim to make the cover