Ice cream cakePosted: August 1, 2010
As long as I remember, my Mother did this cake for my birthday. And before doing this for me, she did for my Father. A really old family recipe, that no one seems to remember where they get it from. Even at risk of being cut from the will, I reveal the old family secret… The ingredients and its conversions have been profusely discussed elsewhere.
Ice cream cake
- 250g of palitos la reine, or ladyfingers, or savoiardi
- 1 can of condensed milk
- 400ml of double cream
Let the palitos go dry (if you buy them fresh, it normally takes a couple of days). Then crumb them in a blender until they are pulverized.
Mix the condensed milk and the double cream until you have a fluffy and dense.
Line a pirex tin (or a tin that can go to the freezer) with baking parchment or buttered paper. Then, start layering the cake. The first and last layers should be of palitos powder. I normally end up having 1cm layers, about 3 big spoons of cream.
Put on the freezer for about 24h.
When about to serve just use a warmed knife to separate the cake from tin and pull the paper. It should come out without much dramas, hopefully.