Italian Ice Cream Cake Food

ITALIAN RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
• Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
• Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
• Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
• When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.

ITALIAN CREAM CAKE

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

ITALIAN ICE CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of a 9-inch springform pan. Sift together the flour and baking powder in a bowl.
• Whisk the eggs in a mixer fitted with the whisk attachment on high speed until very light and fluffy, about 5 to 6 minutes. With the mixer on medium, slowly pour in the sugar, and mix until thick and glossy, about 1 to 2 minutes, then stir in the orange zest. Fold in the sifted flour with a spatula just until incorporated-don't overmix. Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let the cake cool on a wire rack, then run a knife around the sides of the pan to loosen and unmold.
• For the filling: Dissolve the gelatin in 2 tablespoons hot water in a small bowl. Beat the ricotta and confectioners' sugar in a mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Scrape in the dissolved gelatin and mix to distribute. Stir in the chocolate and lemon peel with a spatula.
• For the syrup: Bring the sugar to a boil with 1 cup water in a small pot. Boil until reduced by about a quarter, about 2 to 3 minutes. Remove from heat, and stir in the Grand Marnier. Let cool slightly.
• To assemble: Line the inside of a 9-inch-diameter bowl with plastic wrap, letting several inches of excess wrap drape down the outside.
• Cut the cake into three circular layers of equal thickness, using a serrated knife. Line the bottom of bowl with one cake slice, pressing to fit, and brush with some of the syrup to soak it evenly. Fill half of the cavity of the bowl lined with the cake with some of the filling. Fit another cake layer on top of the filling, pressing to fit snugly to the sides of the bowl, then brush with more syrup. Continue to fill the cavity with the remaining filling, and fit the final layer flat on top. Soak the last layer with the remaining syrup. Fold the excess plastic wrap over the top, and weight top with a heavy plate. Chill overnight, or until the filling is set; if filled with ice cream, set in the freezer.
• For the glaze: Sift the confectioners' sugar into a large bowl, and whisk in the lemon juice to make a smooth, spreadable glaze. If necessary, add a little more confectioners' sugar or some water to get the correct consistency.
• Remove the cake from the bowl and unwrap. Invert with dome up on a cake plate or stand. Spread the glaze over the top of cake, and let it slide down the sides, guiding it with a spatula to cover the cake completely. Let the glaze set at room temperature before serving.

ICED ITALIAN CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
• Sift the flour and baking soda together and set aside.
• With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
• In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
• Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
• For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
• When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.