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10 Feb 12 at 6 pm
Reblog

Spumoni Ice Cream Layer Sundae Cake
 

Source - http://www.mrsregueiro.com/2012/02/spumoni-ice-cream-layer-sundae-cake.html

Inspired by OSF; Cakes adapted from Sweetapolita; Chocolate Ganache & Whipped Vanilla Buttercream Frosting adapted from Sunny Side up in San Diego; Pistachio Ice Cream adapted from I Was Born to Cook
Printable Recipe
Ingredients:
Pistachio Ice Cream: 
1 cup salted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 egg yolks
1 cup heavy cream
3/4 cup salted shelled pistachios, chopped
Preparation:

Finely grind 1 cup pistachios and 1/4 cup sugar in food processor. Bring milk and ground pistachio mixture to boil in large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill for about 2 hours in the refrigerator.
Stir 1 cup heavy cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Place wax paper with the edges hanging over in a round cake pan. Transfer ice cream to cake pan and freeze until firm.

Chocolate cake:
¾ cup plus 2 tablespoon all-purpose flour
6 tablespoon dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sugar
¼ cup vegetable or canola oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½  teaspoon vanilla extract

Preparation:
To make the chocolate cake, butter and flour the edges of a 8-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. 

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. 

With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth.  Mix in the remaining dry ingredients, blending until incorporated.

Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Strawberry cake:
1¼ cups plus 2 tablespoon all-purpose flour
1¼ teaspoon baking powder
¼  teaspoon salt
1 cup sugar
1½ ounce strawberry Jello Mix
8 tablespoon unsalted butter, at room temperature
2 large eggs
½ cup whole milk
1½ teaspoon vanilla extract
¼ cup strawberry jam
*Pink food gel*optional, if desired a bright pink color

Preparation:
To make the strawberry cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. 

In a small bowl, combine the flour, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, cream the sugar, strawberry gelatin and butter until combined. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

Slowly add the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and blend until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated.  Add in the strawberry jam and a couple swirls of hot pink food gel and mix to combine.

Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Whipped Vanilla Buttercream

3 sticks unsalted butter, softened
3 cups sifted powdered sugar
3 tablespoons whole milk
1 tablespoon vanilla bean paste (or 1 teaspoon of vanilla extract & scrapings of one vanilla pod)
pinch of salt

In the bowl of a stand mixer, cream the butter for 5 minutes on medium speed, until light and fluffy. Add the powdered sugar, milk, and vanilla bean paste and mix until combined.

Chocolate Ganache
1/2 cup heavy cream
6 ounces semi-sweet chocolate, finely chopped

Place chocolate in a medium heat-proof bowl. Bring heavy cream to a boil. Pour the heavy cream over the chocolate and stir until the chocolate is smooth and melted. Allow the ganache to cool to room temperature before pouring over cake.

To assemble the cakes:
Torte each of the cake layers evenly. Place the chocolate cake layer on the bottom of the the cake board. Remove the ice cream from the pan and place on top of the chocolate cake. Top with the strawberry layer. Place in the freezer until firm, preferably overnight. When ready to decorate the cake, prepare the frosting and chocolate ganache. Frost the top and sides of the cake with the whipped vanilla buttercream.  Pour the chocolate ganache over the cake. Garnish with chopped pistachios, whipped cream and a cherry if desired. 

Spumoni Ice Cream Layer Sundae Cake 
Source - http://www.mrsregueiro.com/2012/02/spumoni-ice-cream-layer-sundae-cake.html
Inspired by OSF; Cakes adapted from Sweetapolita; Chocolate Ganache & Whipped Vanilla Buttercream Frosting adapted from Sunny Side up in San Diego; Pistachio Ice Cream adapted from I Was Born to CookPrintable RecipeIngredients:Pistachio Ice Cream: 1 cup salted shelled pistachios3/4 cup sugar2 cups whole milk1/2 teaspoon almond extract4 egg yolks1 cup heavy cream3/4 cup salted shelled pistachios, choppedPreparation:
Finely grind 1 cup pistachios and 1/4 cup sugar in food processor. Bring milk and ground pistachio mixture to boil in large saucepan. Remove from heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill for about 2 hours in the refrigerator.

Stir 1 cup heavy cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Place wax paper with the edges hanging over in a round cake pan. Transfer ice cream to cake pan and freeze until firm.

Chocolate cake:¾ cup plus 2 tablespoon all-purpose flour6 tablespoon dark cocoa powder1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt1 cup sugar¼ cup vegetable or canola oil1 large egg½ cup black coffee½ cup buttermilk1½  teaspoon vanilla extractPreparation:To make the chocolate cake, butter and flour the edges of a 8-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth.  Mix in the remaining dry ingredients, blending until incorporated.Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.Strawberry cake:1¼ cups plus 2 tablespoon all-purpose flour1¼ teaspoon baking powder¼  teaspoon salt1 cup sugar1½ ounce strawberry Jello Mix8 tablespoon unsalted butter, at room temperature2 large eggs½ cup whole milk1½ teaspoon vanilla extract¼ cup strawberry jam*Pink food gel*optional, if desired a bright pink colorPreparation:To make the strawberry cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, cream the sugar, strawberry gelatin and butter until combined. Beat on medium-high speed until light and fluffy, about 2-3 minutes.Slowly add the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and blend until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated.  Add in the strawberry jam and a couple swirls of hot pink food gel and mix to combine.Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.Whipped Vanilla Buttercream3 sticks unsalted butter, softened3 cups sifted powdered sugar3 tablespoons whole milk1 tablespoon vanilla bean paste (or 1 teaspoon of vanilla extract & scrapings of one vanilla pod)pinch of saltIn the bowl of a stand mixer, cream the butter for 5 minutes on medium speed, until light and fluffy. Add the powdered sugar, milk, and vanilla bean paste and mix until combined.Chocolate Ganache1/2 cup heavy cream6 ounces semi-sweet chocolate, finely choppedPlace chocolate in a medium heat-proof bowl. Bring heavy cream to a boil. Pour the heavy cream over the chocolate and stir until the chocolate is smooth and melted. Allow the ganache to cool to room temperature before pouring over cake.To assemble the cakes:Torte each of the cake layers evenly. Place the chocolate cake layer on the bottom of the the cake board. Remove the ice cream from the pan and place on top of the chocolate cake. Top with the strawberry layer. Place in the freezer until firm, preferably overnight. When ready to decorate the cake, prepare the frosting and chocolate ganache. Frost the top and sides of the cake with the whipped vanilla buttercream.  Pour the chocolate ganache over the cake. Garnish with chopped pistachios, whipped cream and a cherry if desired. 
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