Tag: Cake

Ice cream cake with watermelon and yogurt – Italian Cuisine

If you are looking for a spoon dessert, fresh and light and based on fruit, this one ice cream cake with watermelon and yogurt is the one for you.
We will call her ice cream cake even if the ice cream isn't actually there, but the consistency is exactly the same.

Frozen yogurt

This dessert is nothing more than a frozen yogurt covered with one iced layer of watermelon.
It is super light if you sweeten it a little and very nutritious, perfect for both an after dinner and a snack.
To prepare the frozen yogurt base you simply need to mix 500 g of white Greek yogurt with 5 tablespoons of honey and a tablespoon of coconut oil.
Put the mixture in the freezer and mix it every half hour for about three hours.
Coconut oil helps keep the consistency creamy, but if you don't have it, it doesn't matter.

Frozen watermelon

The second layer is a kind of watermelon granita that is prepared by blending 400 g of watermelon deprived of seeds with 100 g of sugar and the juice of half a lemon.
Put this mixture in the freezer as well and, as with yogurt, stir every half hour for three hours.

How to make the cake

Once you have two fairly creamy frozen compounds, pour the one with the watermelon inside one loaf pan coated with cling film and then the yogurt one. Store in the freezer again for another three hours and then take the ice cream cake out of the mold, turn it upside down on a serving tray so that the white layer is at the base and decorate it with fresh mint leaves.
It should be served in slices, obviously cold, with a little honey or a handful of chopped almonds with a knife.
It is best to take it out of the freezer a few minutes earlier to let it soften a bit.

Chocolate seeds

To make the watermelon layer very similar to a slice of watermelon and even more delicious, we suggest you add some dark chocolate chips which will look like the seeds of the fruit.
You can also do this in the yogurt layer, of course!

Biscuit base

This very simple ice cream cake can also become one frozen cheesecake if you put gods at the base chopped cookies with almonds or walnuts and mixed with coconut butter.

Moretta Apricot Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g chocolate ice cream
150 g sugar
4 pcs apricots without stones
100 g soft butter
100 g hazelnut flour
85 g 00 flour
30 g chopped hazelnuts
12 g bitter cocoa
3 g salt
edible gelatin in sheets
butter
lemon

Duration: 7 h 20 min

Level: Medium

Doses: 8 people

For the recipe for the Moretta apricot cake, collect the 00 flour, the butter, 100 g of sugar, the hazelnut flour, the bitter cocoa, the chopped hazelnuts and the salt in a bowl; mix the ingredients with your fingertips until you get a crumbled mixture (crumble). Arrange a ring (ø 18 cm) on a baking sheet lined with baking paper, distribute the crumble and press it lightly with your fingers to compact it a little and create a base without gaps: bake at 170 ° C for 18-20 minutes, then remove from the oven, carefully remove the ring and let the crumble base cool completely
at room temperature.
Soak 1/4 of a sheet of gelatin in cold water for about ten minutes. Cut the apricots into pieces and brown them in a pan with 50 g of sugar and a tablespoon of lemon juice for a couple of minutes, then blend them and dissolve the well-squeezed gelatine in them. Line a cake pan (ø 16 cm) with cling film suitable for food, pour in the slightly softened ice cream, level it and let it harden in the freezer for 6 hours, until it becomes so compact that it can be unmolded.
Place the crumble base on a tray, spread over 2⁄3 of the apricot cream and refrigerate to harden for 15-20 minutes. Unmold the ice cream from the pan with the help of the plastic wrap and turn it over on the crumble base, over the apricot cream. Decorate the surface of the cake with drops of the remaining cream, adding verbena leaves to taste. Serve after a few minutes.

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Recipe Refreshing yogurt cake – Italian Cuisine

Ingredients

300 g Greek yogurt
50 g 00 flour
30 g almond flour
2 pcs eggs
2 pcs yolks
a 4 cm thick watermelon disc
lemon
butter
sugar
salt

Duration: 1 h

Level: Medium

Doses: 8 people

For the recipe of the yogurt quenching cake, whip the eggs and egg yolks with 70 g of sugar using an electric mixer or a planetary mixer. You will need to obtain a light and very fluffy mixture. Stir in the 00 flour and almond flour, a pinch of salt and a little grated lemon zest.
Prepare a baking tray lined with baking paper, greased and floured. Peel the watermelon disc and measure its diameter: you will need to prepare 2 discs of sponge cake of the same size, pouring the mixture into the plate, inside an adjustable ring. If you don't have a ring, build it with an aluminum-coated cardboard band. Bake the plate with the two discs of dough at 180 ° C for 7-10 minutes. Work the yogurt with 2 teaspoons of sugar.
Remove the sponge cake from the oven and let it cool, then remove the discs from the plate to build the cake. Using the ring you used for the sponge cake, trim the watermelon disc. Arrange the first disc of sponge cake at the base, spread it with a little yogurt, then lay the watermelon disc on top, then the other disc of sponge cake. Garnish to taste with yogurt, diced watermelon, mint leaves, berries and sliced almonds. Serve it immediately or keep it in the fridge for a couple of hours at the most.