seven options, from coconut to chocolate

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seven options, from coconut to chocolate

Did you miss that ice cream cake that always hit cards at parties in the 1980s? The sweet may even have gone out of fashion in celebrations, but indoors it is still an excellent option for dessert or afternoon coffee.

What makes anyone’s mouth water is the humidity. So, whatever recipe you choose to make, make sure you soak each piece.

Another tip: remember to add aluminum foil to the ingredients list. The idea of ​​wrapping the cake in individual portions continues to squander practicality – if you don’t eat everything right away, you can take some straight to the freezer.

Below, check out seven preparations, from traditional to reinvented:

Coconut plus pineapple

Isa Scherer’s recipe for the program “À Moda da Isa” has dough with an aerated and moist texture since the cold syrup of coconut milk, condensed milk, and milk “infiltrates” through holes made with a knife. The “cherry” on the cake is pineapple.

Click on the image below for the full recipe:

Coconut ice cream cake with pineapple

Double dose syrup

The baker Luiza Lafer has two secrets for perfecting the classic recipe. First, put the stuffing and dip each piece in the syrup only the next day.

Click on the image below for the full recipe:

Covered in paçoca

The juror of the program “Que Seja Doce” from GNT, Lucas Corazza, teaches in Our a different ice cream cake. The paçoca brigadeiro covers each square that, by the way, is still passed in a peanut candy farofa.

Click on the image below for the full recipe:

pistachio crunchy

With a dark mass due to the presence of chocolate powder, this version goes well with pistachios. The crushed chestnut coats the cake in place of the conventional grated dry coconut.

Click on the image below for the full recipe:

Pistachio Chocolate Ice Cream Cake

flavors of India

Love coffee and spices? So, for the next afternoon snack, prepare this honey dough with cloves, cinnamon, ginger, and nutmeg.

Click on the image below for the full recipe:

Honey Ice Cream Cake with Spices

little Brazilian

A popular ingredient in Brazilian cuisine, corn forms the base of the cake. Wet by nature, it does not take syrup.

Click on the image below for the full recipe:

peach filling

Peach is a great option to vary the traditional recipe. The fruit in syrup is chopped into the filling, prepared with condensed milk.

Click on the image below for the full recipe:

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