When I was young, ice cream cake signified a treat that had a filling that almost resembled ice cream in texture, due to its creaminess. Sometimes, the cake layers were additionally soaked in milk, so the whole cake is as creamy as possible.
Even though I have learnt much later that ice cream cakes usually contain actual ice cream, to me, ice cream cakes will always be the ones I grew up having. And this fabulous treat is just to my liking - soft cake layers, unbelievably creamy filling, and a marvellous frozen texture.
Despite its name, I do recommend freezing it only 30 minutes or so before serving. That way, the cake will stay nice and moist, but the filling will just barely start to freeze. Simply wonderful with a cup of coffee.
Ingredients
For the cake layers
250 grams plain flour
100 grams vegan vanilla biscuit crumbs
2 teaspoons baking soda
400 millilitres water
150 grams granulated sugar
100 grams apricot jam
30 millilitres vegetable oil
2 teaspoons vanilla bean paste
For the filling
450 millilitres soy milk
100 grams granulated sugar
80 grams cornflour
120 grams vegan block butter, diced
2 teaspoons vanilla bean paste
For the decoration
100 millilitres plant double cream
2 tablespoons icing sugar, sifted
Preparation
Start by making the cream filling, as it needs time to cool down. Take about 100 millilitres of the cold milk and set it aside, as it will be needed for mixing with the cornflour. Pour the rest into a heavy-bottomed saucepan, place it over medium heat, and slowly let it heat up. Take the reserved soy milk and whisk it together with the cornflour and the sugar. Pour this mixture into the bubbling milk and let it slowly heat up.
As soon as it starts to steam, start whisking. Let it come to a boil, and cook for about 2 minutes, until it starts resembling a glossy pudding. Remove from the heat and let it cool for a minute or two. Add in the butter, one piece at a time, whisking constantly, until incorporated. Blend in the vanilla, cover the top with cling film, and let it cool down to room temperature. While the filling is cooling down, make the cake layers.
Place the jam in a large bowl, sprinkle in the sugar, and mix well until incorporated. Add in the oil and vanilla, mix again, and then pour in the water. If the water is on the warmer side, it will blend easily. Mix slowly at first so it starts to blend, and then whisk vigorously until the jam disperses throughout the water. Finally, add in the flour and the baking powder, as well as the biscuit crumbs. Mix until just incorporated.
Line four small baking pans (15 cm) with baking parchment, and pour in the batter. Tap the pan a few times against the work surface so the batter levels nicely and bakes evenly, and bake in a preheated oven, at 180°C, for about 15-20 minutes. Check the doneness with a toothpick to make sure the cakes are baked, but not dry. Once done, remove from the oven, let them cool in the pans for about 10 minutes, and then take them out and let them cool completely on wire racks.
When the filling is cool to the touch, mix it with an electric mixer on high, until smooth and creamy, about 2 minutes. Divide it into three equal parts by weight, and set aside. Once ready, start assembling the cake.
Level the cake layers if needed, and place the first one on the cake platter. Be additionally careful with them, because they will be quite soft and perhaps slightly sticky. Place a cake ring around the first layer, line it with a tall sheet of acetate, and tighten the ring so it stays in place. Add a third of the filling over the cake, level it gently, and place another cake layer on top. Continue stacking the cake in this fashion, until all of the layers and filling are used up. Cover the top with cling film, and place it in the refrigerator for at least 8 hours.
Whip the plant double cream with some icing sugar to taste, and decorate the top and the sides of the cake. Place the cake in the freezer for about 30 minutes before serving, and serve with strong coffee. Yields 20 servings.
