raspberry frozen cake
Copy & Paste into your blog!
All Rights Reserved
Ingredients
Vanilla bean ice cream: 4 egg yolks, 1/2 pint milk, 1/2 pint double/heavy cream, 4 ozcaster sugar, 2 vanilla pods
raspberry sorbet: Two and one-half cups raspberry puree (made from 2 to 3 pints fresh or 2 bags frozen, unsweetened) 2 cups simple sugar syrup (three-fourths cup sugar and one and one-fourth cups water boiled for five minutes and cooled)
-Store bought nagasaki castella for base. Or just use some good quality sponge cake.
Frosting: ½ cup Butter 2 cup Icing sugar 2 each Egg whites 2 tbs raspberry liqueur
this is quite simple , it just seems long because i made my own ice cream and sorbet. the vanilla bean ice cream balances the tartness of the sorbet and since castella is not too sweet this is pretty refreshing. You can definately buy good quality ice cream and sorbet and it'll work just fine. Just make sure its actual vanilla BEAN and not extract in the ice cream.
vanilla ice cream: beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix while continuously stirring.add vanilla beans. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool When the custard base is cold, stir in the cream , then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
raspberry sorbet: In a food processor puree the raspberries. Then push the berries with a wooden spoon through a medium mesh sieve and then a fine sieve to remove the seeds. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions or freeze till hard, pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth.
icing:
Cream butter. Gradually stir in 1/2 cup icing sugar, beating until smooth. Set aside. Beat egg whites until stiff but not dry. Gradually beat in 1 cup of the icing sugar. Combine both mixtures and continue adding the icing sugar until you get a good spreading consistency.add liqueur.
assemble :
cut long slices of castella for the bottom part and lay them at the bottom of a large springform pan . add thick layer of sorbet and put in freezer , covered, for a couple of hours.add thick layer of vanilla bean ice cream and put in the freezer again for another hour or so. (you can add more cake if you like or assemble however you prefer , it doesnt matter)
make your icing , to take the cake out run a hot knife thry the sides and pray it comes out without breaking. springform pan is neccesary for this.
decorate to your liking , adding some rasberries for a final touch. You could also drizzle with white chocolate ganache if you're feeling in that sort of mood.
enjoy.
wow that looks so good!