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How to make ice cream kugelhopf?

Summer is all about the ice!
When silky vanilla ice cream meets rich chocolate and is topped with fluffy cake, wow! The taste is amazing!

It’s the perfect summer treat, with the coolness of summer and the softness of cake.


  • Recipes

6 cups of ingredients

Cake

Liquefied butter 25g / 0.9 oz

Fine sugar 45g / 1.6 oz
Low – gluten powder 120g / 4.2 oz
Baking powder 3g / 0.1 oz
Rum 4g / 0.14 oz
Milk 30g / 1.1 oz
Water 20g / 0.7 oz
Egg wash 84g / 2.9 oz
Corn oil 10g / 0.4 oz
Chocolate 10g / 0.4 oz

Ice cream

A. Light cream 30g / 1.1 oz
Vanilla cream 1g / 0.6 dr
Giletine 1g / 0.6 dr
White chocolate 20g / 0.7 oz
B. Light cream 40g / 1.4 oz

12 cups of ingredients

Liquefied butter 50g / 1.8 oz

Fine sugar 90g / 3.2 oz
Low – gluten powder 230g / 8.1 oz
Baking powder 6g / 0.2 oz
Rum 8g / 4.5 dr
Milk 60g / 3.4 dr
Water 40g / 1.4 oz
Egg wash 84g / 2.9 oz
Corn oil 10g / 0.4 oz
Chocolate 10g / 0.4 oz

Ice cream

A. Light cream 60g / 2.2 oz
Vanilla cream 2g / 1.2 dr
Giletine 2g / 1.2 dr
White chocolate 40g / 1.4 oz
B. Light cream 80g / 2.8 oz

  • Step

Cake

① Beat the eggs in the bowl, fine sugar, rum, milk, water syrup and corn oil with an egg whisk.
② Add the sifted low gluten flour and baking powder and mix well with a spatula.
③ Melt the butter in the microwave or in water, add ② and mix well with an egg whisk. Add the hot chocolate and mix well. Grease the inside of the mould with a little butter to make it easier to release.
④ Place the cake batter in a laminating bag, cut out a 0.4 inch diameter notch and squeeze about 80% of the batter into the mould. Allow to rise for 20 minutes.
⑤ Bake in the middle of a preheated oven at 170 degrees for about 20 minutes at 6-cups or 25 minutes at 170 degrees at 12-cups. Remove from the oven, shake and unmould.

Ice cream decoration

① Add A light cream and vanilla paste to the milk pan and cook over low heat on an induction hob at about 75°C. Stop and stir well with a spatula.
② Soften the gelatine chips in iced water, add to the pan and stir to dissolve. Pour into the white chocolate and simmer for about 1 minute, stirring with a spatula until the chocolate is melted.
③ Add B light cream and mix well. Refrigerate the batter with plastic wrap at 2 to 4°C overnight or 6 to 8 hours.

To assemble

Just take out a goo goo cake and squeeze the ice cream sauce into the hole in the centre of the cake top.


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