Viennese Ice Cream Cake Recipes

VENETIAN ICE CREAM CAKE

Steps:

• Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
• To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.

VIENNESE ICE CREAM CAKE!!!

Steps:

• Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides.
• Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts.
• Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
• To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake.
• Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake.
• Cut cake crosswise into slices; transfer cake slices to serving plates.

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

VIENNESE CHOCOLATE CREAM CAKE

Steps:

• Chocolate Cream Filling:.
• Slowly pour 1/2 cup of cream through a fine strainer into chocolate, whisking till all the cream is absorbed: continue slowly adding the rest of the cream till all absorbed.
• Refrigerate uncovered until filling is consistency of sour cream about 4 hours. If to thick it does not whip up nicely.
• Preheat oven to 375 degrees.
• Prepare a 15 1/2 x 10 1/2 x 1 inch jelly roll pan lining with parchment paper and butter paper.
• Meanwhile make Cake:.
• Place eggs and sugar in top of a double boiler over simmering water and cook whisking until very warm to the touch 110 degrees.
• Transfer egg mixture to a mixing bowl and beat at high speed until triple the volume and cooled to the touch about 5-7 minutes. Add in vanilla.
• Add the sifted cake flour folding in gentle. Fold in the melted butter.
• Spread batter into prepared pan and bake for 12 minutes till center springs back when lightly touched.
• Cool 5 minutes, invert onto a clean damp towel. Remove pan and paper, cool to room temperature.
• Line a 8 inch round cake pan with wax paper.
• Cut a 8 inch circle from the a corner of the cooled cake and place in to pan.
• Cut 2 strips about 13x 1 1/2 long and place along sides of pan, They should fit in even with the top of the pan. So trim if needed.
• Filling:.
• In a chilled bowl beat chocolate cream filling add the liqueur at medium speed until soft and fluffy peaks form, When mixture gets pale that is when its done. So be sure not to over beat! This is quick.
• Spread filling into the pan spread evenly. Cut the remaining cake to fit over the filling will have to piece and trim the cake together to fit. Cover cake air tight and freeze until very firm about 2 hours. You can make a couple day ahead to this point.
• Invert frozen cake onto serving cake dish.
• Refrigerate.
• Beat whipping cream until soft peaks form add sugar and beat till stiff peaks form.
• Spread evenly over top and sides of cake then chill.
• Make large chocolate curls with a vegetable peeler. Arrange them over the top and sides of the cake.
• Return to refrigerator to thaw for about one-two hours.
• Serve after all the oohs and aahs then hear them again as they enjoy it!

VIENNA CREAM FROSTING (BETTER THAN CREAM!)

Steps:

• Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
• Gradually beat in half of the sugar, all the milk and then the remaining sugar.
• If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
• VARIATIONS:.
• To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
• Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
• Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
• orange- use orange juice in place of the milk.
• Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
• For pink I add some rosewater and a few drops of cochineal.

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

VIENNESE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Mix together the cocoa powder and the flour in a bowl and set aside.
• In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
• Blend the Graham crackers and the powdered almonds with the egg mixture.
• Put the egg whites in another bowl and beat until stiff.
• Add the icing sugar and continue to beat for 30 seconds.
• Fold the beaten egg whites in with the egg yolk mixture.
• Add the cocoa and flour mixture and fold again.
• Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
• Remove and let stand for 5 minutes, then turn onto a cake rack.
• Frosting: Whip the cream until quite firm, then blend in the icing sugar.
• Put the pitted cherries along with half the juice in a saucepan.
• Bring to a boil over medium heat and add the Tia Maria.
• Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
• Continue to cook for 2-3 minutes, stirring constantly.
• Let stand to cool.
• Cut the cake into 3 equal layers.
• Cover the bottom layer with cherries and the next two layers with whipped cream.
• Decorate with cherries and grated chocolate.