whiskey ice cream cake

You will forgive me, I know that today there are countless wonderful frozen desserts to beat the heat. An immense range of flavors, textures, colors... But I am a romantic and, despite enjoying everything new and novel, I cannot do without the sweets of a lifetime. That is why this summer we cannot stop making this frozen Whiskey Cake and dust off good childhood memories.

I say from childhood because this dessert had its good times in the 80s or maybe even a little earlier. This ice cream cake was that "super trendy" dessert that they had in many places when you went to eat out with your parents. What's more, my father always asked for it. And if there wasn't (something that was rare), he asked for flan with cream and walnuts... Here I must add that he was the one who got me hooked on walnuts with cream. What a vice, huh?

As I mentioned before, I think it's good to have a wide repertoire of recipes at home. Nothing can please me more than discovering and trying new preparations, but without ever forgetting the traditional or "oldies". These are the basis of everything we enjoy today. As I have told you on more than one occasion, it is the classic ballet of the kitchen. From there all other styles are created and arise.

This cake is very simple and does not have complex preparations . The only thing we will have to do to achieve good results is to respect the times and processes of each step well.

mounting the cake

To assemble the cake I have used a 20 cm diameter Push-Pan mold. It is very comfortable when working with it, but especially when we have to unmold it. To make it we will need a sponge cake, the whiskey cream filling and a layer of pastry yolk.

The base is a Genoese cake that we will make. It is very easy to make at home and the baking time will be around 8-10 minutes. Very little time, it's really worth it. But, I know that many of you will think - Can I use a purchased cake?-. I'm not very much in favor of it (nothing, nothing), but I would only forgive you for these hot weather it's doing ;)

The filling, despite what it may seem, does not need to be done in the refrigerator . We will prepare a whiskey cream that we will cook for a while, since it contains eggs, and then mix it with meringue, whipped cream and gelatin. Of course, here we must wait a few hours for the filling to firm up in the freezer. To make the filling cream I have followed the recipe from the blog atrapadaenmicocina.com

The top layer is a layer of pastry yolk that we will toast to give it that characteristic caramelized finish. Finally we will decorate with whipped cream and we will have it ready to enjoy. Don't tell me you're still thinking about it... Come on and get down to business! ;)

Frozen whiskey cake prepared in a tall PushPan mold

Ingredients

(For a 20 cm diameter PushPan mold)

For the Genoese cake:

• 4 eggs L
• 100 g loose pastry flour
• 100g of sugar
• 20g cornstarch
• Pinch of salt

For the whiskey syrup:

• 85g of water
• 85g sugar
• whiskey to taste

For the filling:

• 4 eggs L
• 80g whole milk
• 100 g sugar (divided into 20 g + 80 g)
• 50g icing sugar
• 6 gelatin sheets (11 g)
• 50 g of Whiskey
• 350 g whipping cream, high fat content

For the pastry yolk:

• 6 eggs L (338 g, without shell)
• Same weight of sugar as eggs, in my case 338 g
• 180 g of water at room temperature
• 30 g of cornstarch

For the whipped cream to decorate:

• 200 g whipping cream, very cold
• 2 tablespoons of icing sugar
• Almond crocanti to decorate

Elaboration

First day

Prepare the Genoese cake

1. Sift the flour and mix with the cornstarch and salt. We booked.
2. We separate the yolks from the whites. We incorporate the yolks in a bowl, which supports the heat, along with half the sugar.
3. Place the bowl on a saucepan with a little water in a bain-marie without letting it come to a boil over medium-low heat.
4. We beat with electric rods until white. We will observe that they acquire a whitish color.
5. Remove from heat and reserve.
6. Beat the egg whites with the other half of sugar until obtaining a firm and shiny meringue.
7. Add the blanched yolks with the meringue and mix with soft, enveloping movements .
8. We begin to add the flour little by little and integrating it into the mixture with enveloping movements. We should never beat or stir the mixture , otherwise we will lower the meringue.
9. We pass the mixture to a pastry bag .

we bake

1. Preheat the oven to 200ºC with heat up and down .
2. Line a perforated tray with baking paper. To prevent the ends of the paper from lifting or moving when we pour the dough, place a few small "blobs" of dough in the corners. In this way the paper will stay fixed.
3. Cut the tip of the pastry bag and pour the dough. We will make a rectangle and then we will fill the interior trying to apply the same pressure at all times.
4. If we have more dough in the piping bag, we'll create lines around the rectangle.
5. We put in the oven for 8-10 minutes . We will see that it acquires a light golden color on the surface. Also if we press the surface of the cake, it will return to its initial state.
6. Remove from the oven and let cool completely on a wire rack.
   
   

De Buyer piping bag and De Buyer perforated baking tray

We prepare the syrup

1. Add all the ingredients in a saucepan except for the liquor. Place over medium heat and let it come to a boil. The sugar should have completely dissolved.
2. Once it starts to boil, turn off the heat and let it cool completely.
3. We introduce the syrup into a bottle with the help of a funnel, add the liquor, close and shake to mix well. We can also pour the syrup into a bowl, add the whiskey and mix. To soak the cake, in this case, we will use a brush .
4. We reserve at room temperature.

Prepare the cream for the pie filling

Before preparing to mount the cream we must make sure of two things:

• The cream must be at least 24 hours in the cold.
• The bowl where we mount the cream must be cold . I recommend you use an aluminum one and put it in the freezer for 20 minutes before preparing to mount the cream.

1. Pour the cream into the cold bowl and begin to whip with some electric whisk at speed 1.
2. Once it begins to take shape, we add the icing sugar little by little and without stopping beating. We will increase the speed gradually but without ever reaching the maximum. The ideal is a medium speed.
3. We beat until we obtain a cream that makes firm soft peaks, not extremely mounted. Be careful not to over beat it or we will make butter…
4. We cover the bowl with film and refrigerate until the moment we are going to use it.
   
   

KitchenAid food processor and Mediterranean Nynet glass bowl

Prepare the filling for the Whiskey ice cream cake

1. Add very cold water in a bowl and introduce the gelatin sheets. We let hydrate for 15-20 minutes .
2. We separate the yolks from the whites.
3. Add the egg yolks in a small saucepan along with 20 g of sugar and milk. Place over medium heat and stir constantly with a whisk.
4. We will do it until the mixture reaches 75º-77ºC , for this we will have to use a digital thermometer.
5. Remove from the heat, continue stirring for 1 minute and let the temperature reduce to 50º-55ºC .
6. Add the gelatin, previously drained, along with the whiskey and mix with the help of some rods until a homogeneous mixture is achieved. We booked.
7. We mount the egg whites together with the 80 g of sugar.

8. In the KitchenAid bowl or with the help of some electric rods, we mount the whites.

9. We will do it starting with a softer speed and increasing progressively.
10. Once we have the whites semi-assembled, add half the sugar and continue to assemble.
11. You will observe that the whites begin to be firmer, we add the rest of the sugar and continue whipping until we obtain a meringue that forms soft peaks and is shiny. But not dry, be careful, do not over-mount the whites .

We integrate all the elements for the filling

1. In a large bowl, add the whiskey cream along with the meringue.
2. We integrate both elements with the help of a silicone spatula. We will do it by making soft and enveloping movements. In this way we favor that the meringue does not go down.
3. Add the cream little by little. We will do it in the same way as with the meringue, smooth and enveloping movements until completely homogeneous.
4. We booked.

We cut the Genoese cake

1. We separate the cake from the baking paper, we will do it carefully so as not to break it. Flip it so that the toasted side is facing down.
2. With the help of a 20 cm diameter plate, we cut a circle of cake. We can eat the rest (which is very good) or cover it with film and refrigerate or freeze it for other preparations.

We assemble the frozen whiskey cake

1. We place a non-slip surface at the base of the 20 cm Push-Pan mold to fix the cake disk.
2. We put the disk and a small amount of filling on it, this will help us to fix the cake.
3. Surround the inside of the mold with a sheet of acetate. This will help us to unmold the cake more cleanly.
4. Place the Genoese sponge and press lightly.
5. We soaked generously with the syrup.
6. Pour the filling mixture into the mold. We smooth the surface trying to make it as smooth as possible.
7. Cover with film and put in the freezer until the next day. A minimum of 12 hours .

Second day

Prepare the pastry yolk

1. In a bowl, mix the sugar with the cornflour. We booked.
2. In a medium bowl, add the eggs along with the water and mix very well with a whisk.
3. We overturned in a medium pot through a strainer to remove the galling of the eggs.
4. Add the mixture of sugar and cornstarch, place over low heat (in a range of 1-6, I put heat 2), and cook without stopping stirring with the rods until the mixture thickens. It will take us between 7-10 minutes .
5. Once the mixture starts to thicken, it will do so very quickly. So that you can guide yourself, the mixture will be ready in density when it has a temperature between 93º-96ºC.
6. Remove from the heat and pour the cream into a large container. The bigger it is, the less time it will take to cool down.
7. Cover with skin film and let cool completely at room temperature .

Cover the cake with the yolk

1. Pour the pastry yolk over the frozen cake, as we take it out of the freezer.
2. Gently tap the mold against a work surface (with a cloth underneath) to settle the yolk.
3. Cover again with film and put in the freezer for a minimum of 3 hours .
   
   

T&G Pastry Brush and Removable Non-Stick Push-Pan Mold

We decorate the cake

1. Take the cake out of the freezer, unmold it, remove the acetate and put it back inside the mold. To do this, we will place the cake on a wide container/glass, lower the mold, remove the acetate and raise the mold upwards again.
2. Sprinkle the surface with sugar.
3. Burn with the help of a kitchen torch until caramelized.
4. Decorate the edges with whipped cream (we proceed to whip the cream in the same way as we did previously), sprinkle with almond crocanti and put it back in the freezer until serving time.
5. The ideal is to temper the cake 15 minutes before consuming it. If it is very hot, you may need less time.
   
   

20 cm PushPan detachable non-stick pan and Kitchen Craft cooking torch

Grades

• If we make the sponge cake dough well, that is, we do not over-beat the mixture , we will obtain 2 sheets of Genoese sponge cake. In my case I like to make this amount because that way I can freeze the other sheet to make another cake.
• I recommend moistening the cake well so that when eating it, it has a very juicy texture.
• Sheet gelatin can be substituted for powdered gelatin. The ingredients specify the amount in grams that you should use in that case.
• Respect all the temperatures specified in the preparation , as well as the steps, to obtain a good result.
• If you don't have acetate you can use parchment paper instead. The good thing about acetate is that it helps to unmold the cakes very well, as well as being very clean when working.
• The cake can be kept frozen for 30 days , but you cannot break the cold chain. That is, the portions that you temper must be consumed and not refrozen.

This Whiskey ice cream cake can be one of your ideal desserts this summer. It has many good things, among which stands out how tremendously good it is. But one of the things that should be noted is that we can make it in advance, even 2-3 days, and leave it prepared and frozen until the moment you are going to consume it.

Of course, I recommend leaving it inside the Push-Pan mold and well covered with film to prevent it from drying out and/or picking up odors from the freezer.

I hope you are encouraged with it and tell us soon what you think!