Red Velvet Strawberry Ice Cream Cake
Zutaten
5 ½ flour
2 TL. cocoa, sifted
¼ 1/4 tsp. baking powder
0,1 tsp. baking soda
½ 1/2 Tasse butter, at room temperature (1 stick)
1 sugar
1 Packung. strawberry gelatin, like Jell-O (3 oz.)
3 tsp. vanilla extract, divided
1 TL. red food coloring
3 large eggs
½ 1/2 Tasse buttermilk or sour milk
1 Packung. strawberry ice cream, slightly soft (1 ½ qt.)
8 oz. cream cheese
1 Tasse confectioners’ sugar
pinch of salt
2 Tassen heavy cream
1 ½ 1 1/2 Tassen shredded sweetened coconut
1 lb. fresh strawberries, trimmed and sliced
Zubereitung
Heat oven to 350ºF. Grease and flour two 9” baking pans. Whisk together flour, cocoa, baking powder and baking soda. In bowl of electric mixer, beat butter, sugar, strawberry gelatin, 1 tsp. vanilla extract and food coloring 2 min., or until fluffy. Add eggs one at a time beating 30 sec. after each. With mixer on low speed, add flour and milk alternately to batter, beginning and ending with flour. Divide batter evenly between pans; bake 15 min., or until an inserted toothpick comes out clean. Cool 10 min., turn out onto cooling racks
In electric mixer, beat ice cream just until smooth. Place one cake layer in 9” spring form pan. Spread ice cream over cake; cover with remaining cake. Wrap outside of pan with foil. Cover and freeze overnight
In bowl of electric mixer, fitted with whip attachment, beat cream cheese, confectioners’ sugar, 2 tsp. vanilla extract and salt together 2 min., or until creamy. Slowly drizzle in heavy cream and beat 3-5 min., or until firm peaks form. Transfer cake to serving platter. Coat top and sides with 2/3 of frosting. Press almonds into sides; freeze 30 min. Fit a piping bag with a ½” plain decorating tip and fill with remaining frosting. Pipe decorative dollops around perimeter of cake. Arrange berries around inside edge of piping. Repeat twice. Garnish with fresh mint, if desired. Keep frozen up to 30 min. before serving
Work time: 1 hr
Total time: 1 hr. + freezing time
