Summer Fruit Ice Cake Recipe

Name: Summer Fruit Ice Cake
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 110g Sugar; 10g Corn syrup; 2g Vanilla extract; 100g Cake flour; 28g Melted unsalted butter; 45g Milk; Whipped cream (150g whipping cream + 15g sugar); 135g White chocolate; 60g Whipping cream; White food coloring; Plain yogurt; Fruits:kiwi; dragon fruit; mango; blueberry; raspberry

Cooking Tree2022-10-1201.4K views

Summer Fruit Ice Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a frozen fruit cream cake with various fruits as toppings~

It’s frozen in the freezer, but it’s not hard, it’s soft like ice cream, and I think it’s a delicious cake that can be eaten cool~^^

I put plain yogurt between the sheet and the cream, and it was fresher and more moist.

Pour the white chocolate ganache on top and put the fruit on top.

I’ve uploaded a variety of fruits at home, but I think it’s good to put a variety of your favorite fruits~

The weather is very hot, but it is visually cool to eat frozen and cool to eat, so it seems to have blown away the heat for a while~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Summer Fruit Ice Cake

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Rating: 5.0/5
( 55 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

110g Sugar

10g Corn syrup

2g Vanilla extract

100g Cake flour

28g Melted unsalted butter

45g Milk

Whipped cream (150g whipping cream + 15g sugar)

135g White chocolate

60g Whipping cream

White food coloring

Plain yogurt

Fruits:

kiwi

dragon fruit

mango

blueberry

raspberry

Instructions

Put the bowl of egg, sugar, starch syrup and vanilla extract in a pot of hot water.
Raise the temperature to 40 degrees while stirring, remove from the pot, and whip with a hand mixer until rich ivory-colored bubbles form.

Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
After cooling, cut off the top and bottom sides, cut into 2 pieces and cut into 15cm molds.

Lay 1 sponge sheet on the mousse mold, apply plain yogurt, and put whipped cream on top of the sheet.

Apply yogurt, top with whipped cream, flatten it and put it in the refrigerator.

Put a bowl of white chocolate and whipped cream on top of a pot of hot water and melt it with a hot water bath. Remove from the pot, add white food coloring and mix.

Pour (6) into the mold and level it, then put the fruit on it and freeze it in the freezer.

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