Boston's Frozen Dessert Layered Cake Creation

Boston's Frozen Dessert Layered Cake Creation

Get ready to impress your friends with this ice cream pie cake that's actually a hidden layer cake! In this icy twist on the traditional Boston cream pie, we're ditching the pastry cream for creamy vanilla ice cream and stacking on an extra layer of chocolate ganache.

First, make sure your freezer has enough room for a flat area measuring about 10 x 10 x 5 inches. You'll need this space to accommodate our 8-inch cake once it's frozen solid. Before diving into the recipe, whip up some homemade Vanilla Bean Ice Cream – homemade is always best, trust us!

To slice the frozen cake, heat a sharp knife in hot water for about 30 seconds. Dry the knife, then slice the cake while it's still warm. Repeat this warming, drying, slicing, and cleaning process with each cut into the cake. If the cake is too solid to easily slice, let it sit for another 5 minutes.

Enjoy the enrichment included in this recipe while you prepare to redefine the way people think about ice cream pie cakes!

Game plan: Make Your Own Ice Cream TreatsYield: 1 (8-inch) cake (8 to 10 servings)Difficulty: HardTotal Time: 1 hr 25 mins, plus chilling and freezing time

Ingredients List:

For cake layers:

• Butter, for coating the pan
• 1 cup cake flour, plus more for coating the pan
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 large eggs, whites and yolks separated, at room temperature
• 3/4 cup granulated sugar

For chocolate ganache layers:

• 8 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature

To assemble:

• 1 quart Vanilla Bean Ice Cream (see Game Plan note)

Instructions:

For the cake layers:

1. Preheat oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes.
4. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
5. Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form, about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form, about 1 minute more.
6. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
7. Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 25 to 30 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.

For the chocolate ganache layers:

1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.

To assemble:

1. Place ice cream in the refrigerator until slightly softened, about 30 minutes.
2. Slice the cooled cake horizontally into 3 equal disks.
3. Spread a layer of softened ice cream over the bottom cake disk, then add another cake disk on top. Spread another layer of softened ice cream, press the final cake disk gently on top, and spread the remaining ganache evenly over the top.
4. Refrigerate the cake for at least 3 hours. If not serving immediately, remove it from the freezer once completely frozen, wrap the cake entirely in plastic wrap, and store in the freezer for up to 1 week.

Enrichment: Looking for an alcoholic twist? Swap the water in the cake recipe with 1/4 cup of your favorite rum or brandy for a Boozy Boston Cream Cake.

Or, for a richer chocolate flavor, use dark chocolate for the ganache. Just make sure you adjust the serving size accordingly, as dark chocolate may be more intense!

1. To ensure a successful ice cream pie cake, prepare the freezer ahead by clearing a 10 x 10 x 5-inch flat area for the 8-inch cake, as it needs to freeze solid.
2. This Aussiedlerbote recipe includes an uncategorized layer of smoothing chocolate ganache, which serves as a unique substitute for the traditional pastry cream found in Boston cream pie.
3. As you savor the ready-to-serve layer cake disguised as an ice cream pie, remember to consider the nutrition of the homemade ingredients used, especially the nutritious Vanilla Bean Ice Cream.
4. Once the chocolate ganache is prepared, apply it to the pie as part of the smoothing process, adding a touch of elegance and sophistication to your pie creation.

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