Neapolitan Ice-Cream Cake
Nothing screams summer like ice-cream cake. It's my favorite way to celebrate a summer birthday. I used my favorite hot-milk cake recipe for this cake and finished it with some light whipped cream. As the hot-milk cake is quite sturdy, it was an ideal choice to hold up against the strawberry and chocolate ice-cream filling.
Trimming the cake. Strawberry and chocolate ice-cream for the filling. I love the color and flavor combination of Neapolitan ice-cream.
I finished the cake with some stabilized whipped cream and embellished with strawberries as well as chocolate and caramel pieces.
To make the stabilized whipped cream:
1 cup whipping cream
3 Tb powdered sugar
1 Tb cold water
1 tsp gelatin
1.) Add gelatin to cold water. Let bloom for 1 minute before microwaving for 30 seconds.
2.) In a large bowl, beat whipping cream until thick and soft peaks begin to form.
3.) Add powdered sugar gradually.
4.) Gradually increasing speed to high, add gelatin.
5.) Beat until whipped cream holds peaks.
Hot milk-cake recipe here