Monday, October 5, 2009

Strawberry Ice-cream Cake

My sis, Si Qing, has casually remarked that she wanted an ice-cream cake for her 25th birthday after I made a fruit flan cake for my mum's birthday last weekend. So I decided to try making some ice-cream first. After succeeding in making some chocolate ice-cream, I decided to make some strawberry ice-cream for a strawberry ice-cream cake. It's covered by chocolate ganache and decorated with 25 gum-paste flowers. Yap, I made the flowers too :) And so this is the 3rd birthday cake I've made...

Matching cupcakes for the birthday gal :)

Looking sweet & pretty... Like the birthday gal...

Opps! Too much cream!

Strawberry ice-cream using fresh strawberries puree. Yummy!
Quite surprised that the sponge cake remained soft after it's been frozen.

Recipe for Simple Strawberry Ice-Cream

500g strawberries
50g icing sugar (subjected to personal preference)
juice of 1/2 lemon (I used orange juice instead as the strawberries are quite sour already)
300ml whipping cream

1) Use a food processor & blend the strawberries till it becomes a smooth puree.
Add the icing sugar & lemon/orange juice & process again till smooth.
2) Press the puree through a sieve into a bowl. (I forgot to do this step but the ice-cream still tasted great in the cake. Maybe it'll make the ice-cream smoother.) Chill till cold.
3) Whip the cream until it just thickens but still falls from the spoon. Fold the whipped cream into the strawberry puree. Pour into a freezerproof container.
4) Freeze for 6 hrs until firm, beating occasionally with a fork/electric whisk to break up the ice-crystals.

Step by step pictorial recipe of making strawberry ice-cream

Assembling the Cake
1) Cut the sponge cake horizontally in halves. Place 1 piece of the cake into an adjustable cake ring.
2) Scoop soft ice-cream onto the cake and smoothen it. Place the other piece of cake over the top.
3) Cover up the cake with cling wrap or a freezer proof airtight container (I used a Lock & Lock) & let the ice-cream set in the freezer for a few hours.

I used a Lock & Lock airtight container to keep the cake in the freezer & keep the odours away.

4) After the ice-cream has set, remove the cake ring. Apply a layer of whipped cream over the cake.
5) Let the cream set before applying a layer of chocolate ganache over the cake.
6) Decorate as desired. Keep in the freezer until you're ready to serve.

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