FROZEN CHERRY CAKE
Frusen körsbärstårta
3½ oz butter or margarine
2/3 cup sugar
2 eggs
2½ oz baking chocolate
1 cup flour
½ teaspoon baking powder
1/3 cup milk
2/3 to ¾ cup cherry jam
1 cup heavy cream
Stir the ice cream until soft and mix it with the
canned cherries. Save some berries for decoration. Pour the ice cream in a
round pan with plastic or aluminum foil, diameter 9 to 10 inches, and
freeze again for at least 2½ hours.
Frusen körsbärstårta
An excellent cake which can be made several days in
advance. Keep it in the fridge and take it out when you have guests.
1 cake, approx 12 pieces
4 cups vanilla ice cream
2 cans cherries, each approx 12 oz3½ oz butter or margarine
2/3 cup sugar
2 eggs
2½ oz baking chocolate
1 cup flour
½ teaspoon baking powder
1/3 cup milk
2/3 to ¾ cup cherry jam
1 cup heavy cream
Stir fat and sugar until fluffy. Add the eggs, one by
one. Melt the chocolate and blend it into the batter. Mix flour and baking
powder and stir it into the batter alternating with milk. Pour in a greased,
floured baking pan, 6 cups and a diameter of 9 to 10 inches. Bake in the middle
of the oven at 175 to 200°C/350 to 390F for 30 to 40 minutes or until done. Unmould on a rack and allow to cool, then
split in two layers.
Put half of the cherry jam on one layer and the frozen
ice cream on top. Spread remaining jam over the ice cream and put the second
layer on top. Beat the cream and spread it on top of the cake. Put in the
freezer for a few hours.
When serving, you cut the cake in pieces and thaw for
about 5 minutes before serving. Decorate with berries.
Enjoy!
Bella
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