Cake Mix
1/2 cup (ch) of all-purpose flour
3 eggs
1/2 teaspoon of salt
3 tablespoons of unsalted butter, softened
1/2 teaspoon of vanilla extract
3/4 cup of all-purpose flour
Filling
1 liter of light ice cream
1 liter of chocolate ice cream
Red Fruit Sauce
1/2 box of strawberries
150g of raspberries, blueberries, or other red fruit (can be frozen)
1 cup of cake mix
1 cup of water
Topping
1/2 cup of whipped ricotta cheese
1 tablespoon of honey
1/2 teaspoon of vanilla extract
3 tablespoons of low-fat milk
Cake Mix
1/2 cup (ch) of all-purpose flour
3 eggs
1/2 teaspoon of salt
3 tablespoons of unsalted butter, softened
1/2 teaspoon of vanilla extract
3/4 cup of all-purpose flour
Filling
1 liter of light ice cream
1 liter of chocolate ice cream
Red Fruit Sauce
1/2 box of strawberries
150g of raspberries, blueberries, or other red fruit (can be frozen)
1 cup of cake mix
1 cup of water
Topping
1/2 cup of whipped ricotta cheese
1 tablespoon of honey
1/2 teaspoon of vanilla extract
3 tablespoons of low-fat milk
Cake Mix: Mix the flour, eggs, and salt
Place it in a double boiler and whisk with an electric mixer until the flour dissolves and cools to room temperature. Reserve
Melt the butter and add the vanilla. Reserve
Sift the flour over the reserved cake mix and mix delicately
Add the melted butter in a thin stream and stir slowly
Pour into a greased and floured tube pan and spread with an offset spatula
Bake in a preheated oven at 350°F for about 30 minutes, or until slightly golden
Sauce: Mix the ingredients and simmer for 2 minutes
Cool and reserve the sauce
Assembly: Leave the ice cream in the refrigerator for an hour
Line a cake pan with plastic wrap
Place a sheet of parchment paper and leave some extra on the sides
Cut the cake into three parts, about the size of the cake pan, and moisten them with the sauce
Line the bottom of the cake pan with one part and reserve the rest
Beat the vanilla ice cream in an electric mixer for 1 minute and make a layer over the pëe-de-ló
Cover the ice cream with the second part of the pëe-de-ló and place the cake pan in the freezer for 30 minutes
Repeat the operation with the chocolate ice cream
Close the cake pan with parchment paper and return to the freezer overnight
Disassemble
and decorate with the topping ingredients blended in a blender
Serve immediately.
