Cold cake melts in your mouth, leaving a sweet and creamy aftertaste, fragrant on the tip of your tongue, incredibly appealing. Especially, this dessert is super simple to make, so if you love sweets, give it a try. Let’s check out 3 ways to make cold cake with TasteVN and get into the kitchen right away!
1. Chocolate Cold Cake
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Preparation
5 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Chocolate Cold Cake For 4 people
Chicken eggs 5 eggs White chocolate 100 gr Milk chocolate 100 ml Dark chocolate 100 gr Sugar 100 gr Whipping cream 500 ml
How to Make Cold Chocolate Cake
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Melting Chocolate
First, place each type of chocolate in a separate bowl, then place the bowl over a pot of hot water and stir well until the chocolate completely melts.
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Whipping Eggs
Next, add 3 eggs, 2 egg yolks, and 100g of sugar to a large bowl.
Then, place the bowl of eggs over a pot of hot water. Use a hand mixer to beat the mixture for 6 – 8 minutes at medium speed until the eggs turn light yellow.
Tip: Warming the eggs will help them whip faster and more stably. However, only warm the eggs to about 40 – 50 degrees Celsius; otherwise, the eggs will cook and whip poorly.
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Whipping Egg Cream
Put 500ml of whipping cream into a new bowl, use a mixer until the cream is soft and fluffy, with clear swirls, lift the whisk to create stiff peaks that bend downwards, which is the desired consistency.
Take a bit of whipped cream and add it to the egg bowl, then gently fold using a flat whisk. Bring the whisk down to the bottom of the bowl, push the ingredients up and fold it to one side. Continue this process until the mixture is well combined.
Next, pour the mixed mixture back into the whipped cream bowl. Continue to gently mix until the mixture is smooth and completely combined.
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Mixing Chocolate and Freezing Cream
Divide the egg cream mixture into 3 equal parts. Next, add chocolate to each of the 3 bowls of egg cream and mix well to combine.
Prepare an ice cream mold lined with a layer of plastic wrap to prevent sticking. Then, pour the white chocolate cream layer in first and freeze in the refrigerator for 20 minutes.
Once the first layer of cream is frozen, continue to pour in the milk chocolate cream layer, and freeze for another 20 minutes.
Finally, pour the dark chocolate layer into the mold and freeze for 4 to 6 hours or overnight.
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Final Product
The chocolate cold cake is divided into 3 layers of beautiful colors, each spoonful of cool cream melts in the mouth leaving a sweet, creamy taste with a hint of fragrant bitterness from the types of chocolate.
2. Chocolate and Grape Rum Cold Cake
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Preparation
5 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Chocolate and Grape Rum Cold Cake Serves 6
Dried grapes 100 grams Oreo cookies 10 pieces Chocolate 100 grams Rum 45 ml Gelatin 2 sheets Condensed milk 160 grams Whipping cream 590 ml Water 110 ml
What is Gelatin?
- Gelatin is a substance extracted from collagen – which exists in the bones and skin of animals (for example, pig skin). The animal skins are processed very carefully from the raw material cleaning stage to the processing stage to create gelatin suitable for use in the food industry.
- Gelatin has the ability to bind liquid foods, so it is often used to make candies such as: gummy candies, jelly, mousse cakes, pudding,…
What is Rum, where to buy it?
- Rum is an alcoholic beverage made from sugarcane. The juice from the sugarcane, after being boiled, becomes a viscous solution (syrup) consisting of 95% molasses and 5% foam rising to the top. Then, the rum is aged in oak barrels for a certain period before being bottled and sold in the market.
- You can find Rum at stores that specialize in selling Western liquor, and you can also purchase it at stores selling baking ingredients, desserts, or cocktail ingredients. Additionally, you can check reputable e-commerce sites where it is also available for sale!
Tools needed
Egg beater, microwave, bowl, pot, spoon, strainer, container,…
How to make Chocolate and Rum Grape Ice Cream Cake
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Prepare and soak the raisins
First, rinse 100g of raisins under running water. Next, mix this portion of raisins with 80ml of hot water.
Then, place the bowl of raisins in the microwave and heat for 30 – 40 seconds until the raisins soften. After that, take the raisins out and strain them to remove excess water.
Next, mix the raisins with 45ml of Rum, and cover tightly with cling film.
Tip:
- If you don’t have a microwave, you can soak the raisins in 80ml of Rum for 12 hours.
- If you don’t want to soak the raisins in alcohol, you can substitute with warm water, soaking until the raisins soften, then mix with 1/2 teaspoon of vanilla extract.
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Melt the gelatin and chocolate
In a bowl, add 100g of chocolate and 30ml of whipping cream. Place this bowl in a pot of boiling water, and gently heat while stirring the chocolate until it completely melts. After that, allow the chocolate to cool to 25 – 30 degrees Celsius.
In a new bowl, add 1 sheet of gelatin and 15ml of water, then soak for 10 minutes until the gelatin softens. Next, melt the gelatin using a double boiler.
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Make chocolate ice cream
Place 260ml of whipping cream into a large bowl, use a mixer until the cream is nearly whipped to stiff peaks, thickening, lifting the whisk forms a peak but the tip bends slightly down.
Add 60g of condensed milk to the chocolate bowl and mix well. Next, pour the chocolate mixture and the melted gelatin into the whipped cream bowl. Use the mixer to blend the cream mixture on the lowest speed until combined.
Next, break 10 small pieces of Oreo cookies and add them to the bowl, using a flat whisk to mix the mixture evenly.
Prepare an ice cream mold lined with parchment paper, pour the chocolate cream mixture into it, cover tightly, and freeze for 30 minutes to set the surface of the ice cream.
Tip: To prevent ice crystals from forming, remember to tightly cover the ice cream container during the freezing process!
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Melting gelatin
Soak 1 sheet of gelatin in 15ml of water until soft, then steam it until the gelatin melts.
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Making grape rum ice cream
In a large bowl, add 300ml of whipping cream and continue to whip until the cream is almost stiff. Next, add 100g of condensed milk, mixing well with the mixer on low speed until combined.
Then, pour the melted gelatin into the whipped cream bowl, using a flat spatula to gently mix the mixture together.
Tip:
- You can taste the cream to see if it’s sweet enough; if not, add more condensed milk.
- It’s better to make the cream a bit sweeter than usual because the cream will lose some sweetness after being chilled.
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Freeze and finish
Pour 1/2 of the mixed cream onto the surface of the original ice cream mold, then evenly sprinkle a layer of grapes on top, using a whisk to gently push the grapes into the cream.
Next, cover with the remaining cream and grapes, stirring evenly so the grapes sink to the bottom.
Finally, smooth out the surface of the cream, seal tightly, and freeze in the freezer for 2 – 3 hours or overnight.
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Product
The Chocolate Rum Grape Ice Cream Cake is soft and melts in your mouth, without any ice crystals, providing you with many different layers of flavor, extremely delicious. From the sweet and creamy taste of milk cream to the slightly bitter taste of chocolate interwoven with a bit of sourness and the light aroma of dried grapes, just hearing about it makes you crave!
3. Mango Ice Cream Cake
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Preparation
10 minutes
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Processing
20 minutes
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Difficulty
Easy
Ingredients for Cold Mango Cake Serves 6
Mango 2 pieces Butter 60 gr (melted) Cookies 150 gr (crumbled) Whipping cream 250 ml Condensed milk 300 ml
How to Choose Fresh Ripe Mangoes
- To select fresh ripe mangoes, you first need to observe the mango’s skin. Choose those with smooth, shiny skin, without scratches or dark spots.
- Ripe mangoes should have an even yellow color, be plump, feel firm in hand, and have a distinct mango aroma when smelled. The stem end of the ripe mango should be slightly indented, and it should feel firm and solid, not soft.
- Avoid buying mangoes with soft, mushy flesh as this indicates they have been stored for too long, leading to a mealy texture that is not delicious. Also, do not purchase mangoes with large eyes; the larger the eyes, the bigger the seed, and there will be less flesh.
Tools Required
Egg beater, bowl, spoon, knife, removable base round mold,…
How to make Cold Mango Cake
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Make the cake mold
Put 100g of crushed cookies and 60g of melted butter into a bowl and mix well.
Prepare a round mold lined with parchment paper at the bottom and sides. Next, evenly spread the cookie mixture in, using a spoon to press it down firmly to form the cake base, and chill for 1 hour.
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Whip the cream
Put 250ml of whipping cream into a large bowl, and use a mixer until the cream is soft and fluffy, with smooth, distinct waves. Lift the whisk to create peaks that curl downwards.
Then, add 300ml of condensed milk and continue to mix with the machine until well combined.
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Freezing the Ice Cream
Cut the mango into bite-sized cubes. Then, add half of the mango to the ice cream mixture and mix well with a spatula.
Next, pour this ice cream mixture into the prepared cookie crust, sprinkle a layer of crushed cookies on top, and decorate with additional mango cubes.
Finally, freeze the ice cream in the refrigerator for 5 hours.
Tip: If you want to enhance the mango flavor in the cake, you can blend the mango in a blender until smooth before mixing it into the ice cream mixture.
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Final Product
The mango ice cream cake is sweet and fragrant, creamy and rich, combined with a crispy cookie crust that is delightful to chew, and the fresh mango is juicy with a sweet and sour flavor. This combination will surely not disappoint you.
All you need is a mixer and you can make 3 sweet, creamy, delicious cold cakes. Let’s do it with TasteVN, wish you success!
