Monday, August 03, 2015

Frozen cherry cake - Frusen körsbärstårta

Frusen körsbärstårta

An excellent cake which can be made several days in advance. Keep it in the fridge and take it out when you have guests.

1 cake, approx 12 pieces

4 cups vanilla ice cream
2 cans cherries, each approx 12 oz
3½ oz butter or margarine
2/3 cup sugar
2 eggs
2½ oz baking chocolate
1 cup flour
½ tsp baking powder
good 1/3 cup milk
2/3 to ¾ cup cherry jam
1 cup whipping cream

Stir the ice cream until soft and mix it with the canned cherries. Save some berries for decoration. Pour the ice cream in a round pan dressed with plastic or aluminum foil, diameter 9 to 10 inches, and freeze again for at least 2½ hours.

Stir fat and sugar until fluffy. Add the eggs, one by one. Melt the chocolate and blend it into the batter. Mix flour and baking powder and stir it into the batter alternating with milk. Pour in a greased, floured baking pan, 6 cups and a diameter of 9 to 10 inches. Bake in the middle of the oven for 30 to 40 minutes. Unmould on a rack and allow to cool, then split in two layers.

Put half of the cherry jam on one layer and the frozen ice cream on top. Spread remaining jam over the ice cream and put the second layer on top. Beat the cream and spread it on top of the cake. Put in the freezer for a few hours.

When serving, you cut the cake in pieces and thaw for about 5 minutes before serving. Decorate with berries.




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