Thursday, April 22, 2010

Tiramisu Ice Cream Cake

11 days ago was Rachel's quarter of a century birthday thus I made this cake for her birthday party potluck. 25 is such a great age, you are finally given all the privileges in life like renting a car and having your auto insurance premiums lowered. You are also past the ugly duckling stage and onto the young, hip, professional stage, mature enough to not get into too much trouble, yet people don't expect that much from you because after all you are still....just...25. What else can you ask for? If I could remain at one age for the rest of my life, it would be 25. Although people still don't treat 25 year olds seriously enough sometimes so maybe 30 is a better age to stay at for the rest of your life. When I found out that our financial advisor was only 25, I was like "WHAT??? And I'm letting this guy manage my money???".  In elementary school, I found out one of my teachers was 25 and I remember thinking she was so old. .....ok enough talk about 25, it expires in a year. 

This cake is such a satisfying dessert.....mmm. Very easy to make, basically you just buy the stuff and assemble. I found a simple sponge cake recipe which received lots of negative reviews, but I decided to give it a shot due to its simplicity and short list of ingredients and it turned out perfect for this ice cream cake.

Adapted from 
1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso
1/3 cup coffee flavored liqueur
1 (8 inch) sponge cake (recipe below)
1/4 cup finely ground espresso beans
2 pints espresso ice cream (I substituted with Mocha Frappuccino since I couldn't find espresso)
2 pints coffee ice cream 
Optional: Lady Fingers for decoration

1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely. 
2. Split the sponge cake in half horizontally to make 2 layers. Place bottom layer in serving dish. Brush with 3/4 cup of coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable (I just left it out in room temperature until it became soft enough to work with). Spread over bottom of cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes. 
3. Beat the coffee ice cream until spreadable. Spread ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm. 

**Sponge Cake Recipe:
3 eggs
1/2 cup sugar
2/3 cup self-rising flour

1. Preheat the oven to 375 degrees F. Grease an 8 inch round cake pan. 
2. In a medium bowl, whip together the eggs and sugar until fluffy. Fold in flour. Pour into the prepared pan. 
3. Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack. 


Post a Comment

© Bearwithmeee
Bearwithmeee Designs