ICE CREAM FLAG CAKE
Make sure you have an audience when you cut into this Fourth of July dessert: Each slice is a cake-and-ice-cream flag!
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
- Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring.
- Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
- Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
- Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
- Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
- Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
- Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
- Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.
FOURTH OF JULY ICE CREAM CAKE
This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.-Anne Scholovich, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Cut cake horizontally into 4 equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Place in freezer., Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer. Freeze until ice cream is firm., Beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top and sides of cake. Freeze until serving.
Nutrition Facts : Calories 363 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
FOURTH OF JULY ICE CREAM CAKE
I got this recipe out of a Taste of Home Cook book, and made it for 4th of July last year and it was a big hit. Because of the ice cream, it is perfect for the hot weather that the summer brings to us in AZ. Hope you enjoy it.
Provided by Bittersweetened
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 5
Steps:
- Cut cake horizontally into four equal layers.
- Place the bottom layer on a serving plate and spread with half of the strawberry ice cream.
- Immediately place in freezer.
- After 1st layer has cooled (10 minutes), place next layer of angel food cake on top of strawberry.
- Spread the softened vanilla ice cream and immediately place in freezer.
- Once that has cooled (10 minutes), place third piece of cake on top and spread the remainder of the strawberry ice cream.
- Place final layer on top and place in freezer.
- In a mixing bowl, beat cream until soft peaks form.
- Add sugar and beat until soft peaks form.
- Frost top of cake and freeze until ready to serve.
Nutrition Facts : Calories 569.3, Fat 31.2, SaturatedFat 19.3, Cholesterol 114.6, Sodium 362.9, Carbohydrate 67.5, Fiber 1.2, Sugar 26.7, Protein 8.5
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- Start with the red (raspberry sorbet). Soften the pint at room temperature for about 5 minutes, then dump it inside the springform pan. Use a spatula or spoon to spread the sorbet into an even layer in the base of the pan.
- Repeat the process with a layer of white (vanilla ice cream). Soften the ice cream, then spread it into an even layer. Do it again with the blue ice cream. If it gets hard to spread the ice creams on top of one another, pop the pan in the freezer for 10 to 15 minutes between each layer.
- Repeat again with another layer each of red, white and blue. At this point, freeze the cake until very firm, at least 2 hours and up to overnight.
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