Return pan to freezer while you level the second cake layer. Working quickly, remove springform pan from the freezer and gently spread half of the dough over the first cake layer, followed by half of the ice cream. Slowly add flour and mix until incorporated. Place it in the bottom of a 9-inch round springform pan and return pan to freezer while you prepare the cookie dough.Ĭombine butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Remove one cake layer from freezer and trim to an even 1/2 thick all around. If ice cream is too firm, let soften briefly until it's spreadable. Freeze 1 to 2 hours, or until ice cream has stiffened slightly but is still soft enough to spread. Divide in half and transfer to two freezer-safe containers. When the ice-cream base has thoroughly chilled, churn in an ice-cream maker according to manufacturer's instructions. Once they've cooled to room temperature, wrap cakes tightly in 2 layers of plastic wrap and freeze at least 3 hours. Transfer pans to a cooling rack and let cool completely.Ĭarefully run a knife around the inside edge of each pan and invert cakes onto cooling rack. Bake 14 to 16 minutes, or until a toothpick inserted at an angle near the center comes out clean. Divide batter evenly between prepared pans. Add milk, oil, coffee, egg, and vanilla and stir until just combined, scraping the bottom of the bowl with a flexible spatula to incorporate all the dry ingredients. To make the cake, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Butter and line two 9-inch round cake pans with parchment paper. Refrigerate until completely cool, at least 3 hours or, if possible, overnight. Cover bowl with plastic wrap, carefully pressing wrap onto the surface to prevent a skin from forming. Add vanilla extract and stir until mixture is cool. Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, straining out solids as well as the vanilla bean. Continue to cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 degrees F to 170 degrees F. Pour egg mixture back into saucepan and return to heat. (Do this gradually so that you temper the eggs rather than cook them.) Slowly whisk in some of warm cream mixture, cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. In a small bowl, briefly whisk egg yolks. Stir over medium heat until mixture begins to steam. Pour the remaining 1 cup heavy cream into a medium heatproof bowl nested inside a larger bowl of ice water set aside. Remove from heat, cover, and let steep 30 minutes. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture starts to steam. To prepare the ice cream, combine 1/2 cup of the heavy cream, milk, sugar, salt, and vanilla bean (both the scraped seeds and the whole bean) in a saucepan.
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