Tag: Cake

Ice cream cake with wafers – Italian Cuisine

»Ice cream cake with wafers


Melt butter and chocolate in a bain-marie, crumble 200 g of wafer (the rest will be needed at the time of assembly) and mix the 3 ingredients to obtain a homogeneous mixture.

Create a sausage a little shorter than the mold, mash it lightly, wrap it in plastic wrap and let it solidify for 30 minutes in the freezer.

Meanwhile, whip the mascarpone with the well chilled cream of the fridge, then add the sugar first and then the Rossana cream.

Line the mold with plastic wrap, then pour in 2/3 of the mixture and level.
Place the wafer sausage in the center and cover it with the remaining mascarpone mixture.
Add a layer made with preserved wafers, then let it rest in the freezer for at least 2 hours.

Finally, flip the ice cream cake with wafers onto a serving dish, remove the foil, decorate with cocoa and serve.

Recipe Soft apricot and almond granita cake – Italian Cuisine

Recipe Soft apricot and almond granita cake


  • 220 g butter
  • 210 g sugar
  • 200 g flour
  • 8 g baking powder for cakes
  • 8 pcs apricots
  • 4 pcs eggs
  • lemon
  • 180 g peeled almonds
  • 60 g sugar

For the recipe of the soft cake with apricots and almond granita, whip 200 g of soft butter
with 200 g of sugar, then add one egg at a time, and finally the flour and baking powder; you will have to get a soft mixture. Wash the apricots, dry them, cut them in half, remove the stone and season with the juice of 1/2 lemon. Coat a mold (ø 25 cm) with baking paper, pour the mixture, and even the surface. Spread it over the apricots, with the part of the cut facing upwards; complete with flakes of butter and a sprinkling of sugar; Bake at 175 ° C for about 45 minutes.
FOR GRANITA: Blend the almonds with the sugar for about 30 seconds, then add 500 g of water and blend again. Place the mixture in the freezer for at least 3 hours, mixing it every 30 minutes; in the end it must have a fine and creamy consistency. Serve the apricot cake with almond granita.

Recipe Soft cake with kiwi and strawberries – Italian Cuisine

Recipe Soft cake with kiwi and strawberries


  • 135 g flour
  • 135 g caster sugar
  • 65 g butter
  • 18 pcs strawberries
  • 4 pcs kiwi fruit
  • 3 pcs eggs
  • half a jar of natural yogurt
  • half sachet of baking powder for cakes
  • icing sugar

Melt the butter for the soft kiwi and strawberry cake recipe. Whisk the eggs with the granulated sugar, then mix in the flour mixed with the yeast, a little at a time, alternating it with the melted butter and yogurt. Slice 2 peeled kiwis and 10 strawberries and mix into the mixture. Place a cake ring (ø 18 cm) on a baking sheet lined with baking paper. Pour the mixture into the fruit and bake at 180 ° C for 30 minutes. Take the cake out of the oven, let it cool and garnish it with the remaining kiwis and strawberries. Complete with icing sugar.

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