Gość: mavika
IP: *.ms.lnet.pl
03.02.09, 16:51
Przeglądam pewien blog i natrafiłam na niebia ńsko wyglądające ciasto. Niestety mój angielski jest na tyle kulawy że nie umiem przetłumaczyć przepisu...Bardzo prosze o pomoc!
2 large ripe bananas, sliced into discs 1.5 cm thick
vanilla sponge cake (recipe below)
10 fresh dates, pitted and coarsely chopped
2 tbsp Marsala
1 litre vanilla ice cream, softened slightly
3 tbsp cocoa powder
Combine chopped dates and Marsala in a bowl and allow to macerate for 20 minutes, until the dates have soaked up all of the Marsala.
In a large bowl, combine the ice cream and dates and stir.
Spoon a thin layer of ice cream mixture onto the cooled sponge, evening out with the back of a spoon.
Line with the bananas, cut side up until the whole tin is covered.
Spoon the remaining ice cream, mixture over the bananas and smooth the surface.
Tap the tin onto the work bench a couple of times for trapped air bubbles to escape.
Fold over the excess parchment paper on each side to over the ice cream.
Place in the freezer for 8 hours or overnight to firm up.
When firm, peel off the parchment paper and use it to lift the cake out of the tin.
Transfer to a serving platter.
Dust with cocoa powder to cover the top.
Cut into slices and serve.
Vanilla Sponge Cake (Base)
*this batter makes a little bit more than required for the ice cream cake. You can choose to store the left-over batter overnight or alternatively bake the remainder in a smaller mould and make a smaller cake our of that.
1/4 cup plain all-purpose flour, sifted
1/4 cup cornflour (cornstarch), sifted
2 large eggs, separated
1 tsp vanilla extract
a pinch of cream of tartar
1/4 cup, plus 2 tbsp caster sugar
Preheat oven to 180°C.
Line a 22cm loaf tin with parchment paper and have a 5cm overhang on each side
In a small bowl, sift together the flour and corn flour, set aside.
In a large bowl, beat egg yolks, half of the sugar and vanilla until the mixture becomes thick and pale.
In another bowl, whisk egg whites and cream of tartar together until soft peaks form. Gradually add the remaining sugar and whisk until whites are stiff and glossy.
Using a wide metal spoon, fold the egg white mixture into the egg yolk mixture.
Then, in three additions fold in the flour just until the flour is incorporated into the wet mixture.
Transfer the batter into the prepared tin to just fill 1.5cm of the way up. Smooth the top with a spatula.
Bake for about 20 minutes or until a skewer comes out clean when inserted.
Let stand in the tin until it is time to make ice cream cake.
