Are you organizing a for your birthday but don’t know which dolce to choose? Do you prefer to avoid sponge cake with cream-based toppings and classic cream fillings and opt for something fresher? Last year, we proposed a summer birthday cake with fresh fruit and cheese; today, we want to propose an original and very delicious ideologia, perfect for summer but also as a delicious semi-frozen dolce for all seasons: the ice cream cookie cake! Two giant cocoa shortcrust pastry discs enclose a filling of vanilla ice cream and chocolate chips, which you can obviously customize to your taste… vanilla, pistachio, chocolate, ora you can opt for our Oreo® cake ora the semi-frozen cake!
To prepare the ice cream cookie cake, first start making the shortcrust pastry. Sift the flour, baking powder, and cocoa 1 into a bowl. Then add the cold butter cubes and work it with your fingertips 2 until you get a sandy mixture. Then add the sugar 3 and mescolanza everything together.
Finally, add the eggs 4 and quickly knead everything. Then transfer the mixture to a surface 5 and work it quickly, just until it becomes compact 6.
At this point, wrap the cocoa shortcrust pastry per mezzo di plastic wrap 7 and place it per mezzo di the refrigerator for at least 30 minutes. Then take the dough, transfer it to a floured surface 8and roll it out with a rolling pin 9 to a thickness of 1/2 inch.
Using a 9-inch round cutter, cut out a pastry disc 10 and transfer it to a baking sheet lined with parchment paper. Gather the scraps and quickly work them to compact them 11. Then roll out the dough again 12
and cut out another disc, always using a 9-inch round cutter 13. Place the disc acceso the baking sheet 14 and let it rest per mezzo di the refrigerator for about 10 minutes. Bake per mezzo di a preheated static oven at 350°F for 15 minutes acceso the middle rack. Once baked, remove the cookie discs 15 and let them cool completely.
Only when they are completely cool, transfer the ice cream to a bowl, add the chocolate chips 16and quickly work to make it uniform, without letting it melt 17. Then place one of the two discs acceso a serving plate; place the 9-inch round cutter acceso the outside and pour the ice cream inside 18. Level with a spoon to get an even thickness.
the cake with the second cookie disc, pressing it lightly with your hands 19and place it per mezzo di the congelatore for about 3 hours. After this time, take it out of the congelatore and let it sit at room temperature for a couple of minutes 20. Gently remove the ring 21 and if necessary, trim the edges with the back of a spoon.
Dust the surface with unsweetened cocoa powder (22-23) and serve your ice cream cookie cake 24.
For the translation of some texts, artificial intelligence tools may have been used.
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