Red, White, And Blue Ice Cream Cake
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sugar1 tsp
Pure Vanilla Extract1 cup
Sour Cream340 g
Blueberry (fresh)2 tbsps
Light Corn Syrup1 tsp
Lemon Juice (fresh)1 tsp
Water1.5 tsps
Cornstarch3 cups
Raspberry (fresh)1.5 quarts
Vanilla Ice Cream1.5 cups
Heavy Cream (chilled)1 cup
Confectioners SugarDirections:
1
For the cake: Heat oven to 350°F with rack in middle
2
Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side
3
Butter pan and line bottom with a round of parchment or wax paper
4
Butter paper, then dust paper with additional flour, knocking out excess
5
Sift together flour, baking powder, baking soda, and salt into a bowl
6
In a separate bowl, beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes
7
Add in warmed eggs, one at a time, beating well after each addition, then beat in vanilla
8
Reduce speed to low, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour and mixing until batter is smooth
9
Spoon batter into springform pan, spreading evenly
10
Bake cake until it begins to pull away from side of pan and a wooden toothpick inserted in center comes out clean, 35 to 40 minutes
11
Let cake cool in pan on a wire rack for 10 minutes, then carefully run a thin knife around edge of cake and remove side of pan
12
Invert cake onto rack, then remove bottom of pan and carefully peel off paper
13
Let cake cool completely
14
Heat oven to 350°F with rack in middle
15
Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side
16
Butter pan and line bottom with a round of parchment or wax paper
17
Butter paper, then dust paper with additional flour, knocking out excess
18
Sift together flour, baking powder, baking soda, and salt into a bowl
19
In a separate bowl, beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes
20
Add in warmed eggs, one at a time, beating well after each addition, then beat in vanilla
21
Reduce speed to low, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour and mixing until batter is smooth
22
Spoon batter into springform pan, spreading evenly
23
Bake cake until it begins to pull away from side of pan and a wooden toothpick inserted in center comes out clean, 35 to 40 minutes
24
Let cake cool in pan on a wire rack for 10 minutes, then carefully run a thin knife around edge of cake and remove side of pan
25
Invert cake onto rack, then remove bottom of pan and carefully peel off paper
26
Let cake cool completely
27
For blueberry filling: Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently
28
Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 10 minutes
29
Stir water into cornstarch in a small bowl, then stir into blueberry filling and gently boil, stirring, 1 minute
30
Transfer to a bowl and chill, uncovered, until cold
31
Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently
32
Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 10 minutes
33
Stir water into cornstarch in a small bowl, then stir into blueberry filling and gently boil, stirring, 1 minute
34
Transfer to a bowl and chill, uncovered, until cold
35
For raspberry filling: Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently
36
Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 10 to 12 minutes
37
Stir water into cornstarch in a small bowl, then stir into raspberry filling and gently boil, stirring, 1 minute
38
Force filling through a large fine-mesh sieve into a bowl, scraping bottom of sieve to release pulp into bowl
39
Discard solids in sieve
40
Chill filling, uncovered, until cold
41
Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently
42
Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 10 to 12 minutes
43
Stir water into cornstarch in a small bowl, then stir into raspberry filling and gently boil, stirring, 1 minute
44
Force filling through a large fine-mesh sieve into a bowl, scraping bottom of sieve to release pulp into bowl
45
Discard solids in sieve
46
Chill filling, uncovered, until cold
47
Assemble cake: Cut cooled cake horizontally into 3 even layers with a long serrated knife (see Cooks' Notes for an easy method)
48
Line 9-inch springform pan with 2 overlapping sheets of plastic wrap, letting excess hang over edge
49
Put bottom layer, cut side up, in pan
50
Spread cold blueberry filling over cake using offset spatula, leaving a 1/4-inch border around edge, then freeze until firm, about 20 minutes
51
Slightly soften ice cream in microwave, then scoop half of it, preferably in thin curls that you can lay over blueberry layer, and gently spread it evenly to edge of cake
52
Return remaining ice cream to freezer
53
Put middle cake layer on top of ice cream, gently pressing it down, and spread cold raspberry filling over cake, leaving a 1/4-inch border around edge
54
Freeze cake until raspberry layer is firm, about 30 minutes
55
Slightly soften remaining ice cream, if necessary, and spread in same manner evenly over raspberry filling to edge of cake
56
Put remaining cake layer on top of ice cream, cut side down, and gently press it down, then freeze cake, well wrapped in plastic, until very firm, 4 to 6 hours
57
Cut cooled cake horizontally into 3 even layers with a long serrated knife (see Cooks' Notes for an easy method)
58
Line 9-inch springform pan with 2 overlapping sheets of plastic wrap, letting excess hang over edge
59
Put bottom layer, cut side up, in pan
60
Spread cold blueberry filling over cake using offset spatula, leaving a 1/4-inch border around edge, then freeze until firm, about 20 minutes
61
Slightly soften ice cream in microwave, then scoop half of it, preferably in thin curls that you can lay over blueberry layer, and gently spread it evenly to edge of cake
62
Return remaining ice cream to freezer
63
Put middle cake layer on top of ice cream, gently pressing it down, and spread cold raspberry filling over cake, leaving a 1/4-inch border around edge
64
Freeze cake until raspberry layer is firm, about 30 minutes
65
Slightly soften remaining ice cream, if necessary, and spread in same manner evenly over raspberry filling to edge of cake
66
Put remaining cake layer on top of ice cream, cut side down, and gently press it down, then freeze cake, well wrapped in plastic, until very firm, 4 to 6 hours
67
Frost cake: Beat heavy cream with confectioners' sugar and vanilla in a large deep bowl with an electric mixer until it just holds stiff peaks
68
Remove side and bottom of springform pan and peel plastic from cake
69
Set cake on a serving plate that will fit in the freezer
70
Spread some of whipped cream in a thin layer around side and top of cake and freeze cake until cream is firm, about 30 minutes (meanwhile, keep remaining whipped cream cold in refrigerator)
71
Frost cake with remaining cream, leaving swirls in cream on top to help hold berries
72
Freeze until very firm, at least 30 minutes
73
To serve, transfer cake to refrigerator to soften, 30 minutes to 1 hour, and garnish with berries
74
Beat heavy cream with confectioners' sugar and vanilla in a large deep bowl with an electric mixer until it just holds stiff peaks
75
Remove side and bottom of springform pan and peel plastic from cake
76
Set cake on a serving plate that will fit in the freezer
77
Spread some of whipped cream in a thin layer around side and top of cake and freeze cake until cream is firm, about 30 minutes (meanwhile, keep remaining whipped cream cold in refrigerator)
78
Frost cake with remaining cream, leaving swirls in cream on top to help hold berries
79
Freeze until very firm, at least 30 minutes
80
To serve, transfer cake to refrigerator to soften, 30 minutes to 1 hour, and garnish with berries