Ice cream, even though most of the time it is a simple and cool dessert in summer, can turn into a great cake to look and delicious as. Using natural sweetener as well as yogurt instead of whipped cream, I turned this dessert into a slightly more dietary one so that a generous slice of cake will not produce any kind of conscience.
75 g butter
2 medium eggs
100 g sweetener Green Sugar
120 g flour
20 g cocoa
100 ml of yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 salt powder
1 teaspoon vanilla extract
500 ml milk
8 tablespoons Green Sugar sweetener
1 vanilla paste
400 ml Greek yogurt 10% fat
2 tablespoons honey
1 tablespoon lemon juice
100 g dark chocolate
100 g berries
Nutrition facts (serving 128 g)
169.57 kcal / 709.18 Kj Energy value
7.26 g Protein
6.43 g Total sugars
14.42 g Total lipid
8.13 g Total saturated fatty acids
4.27 g Total monounsaturated fatty acids
0.83 g Total polyunsaturated fatty acids
2.91 g Fiber
0.16 g Sodium
Method of preparation
The soft butter at room temperature mix it with Green Sugar until it becomes creamy and airy. Add eggs one at a time and mix well after each addition.
Separately mix the white flour with cocoa, baking powder, baking soda and salt. We put half of the dry ingredients over the egg and butter cream and mix easily. Pour the yogurt, vanilla extract, then the rest of the dry ingredients and mix again.
Preheat the oven to 180 degrees and line with baking paper a round tray 20 cm in diameter. We pour the composition into the pan and bake the countertop for 30-35 minutes until it passes the test with the brush. We leave the counter to cool on a barbecue.
We slice the vanilla paste with a sharp pointed knife and carefully remove the seeds. Put the milk on the fire with the seeds and vanilla paste and leave until it reaches the boiling point. We stop the fire and leave it to infuse for 30 minutes.
After half an hour we remove the vanilla paste and put the milk back on fire. Rub the yolks with 4 tablespoons sugar until they are slightly white in color. We put 2-3 tablespoons of milk over the yolks and mix quickly so that we do not get the omelette. Then we reverse, pour the egg cream over the milk and put again on a small, small fire. Leave on fire until slightly thickened, about 10 minutes. It will not thicken as much as a cream, but it will be like a creamier liquid.
The cream should not boil, so the fire should be very small and preferably use a thick bottomed pot.
We take a third of the cream and mix it with chocolate well, until we get a homogeneous composition. We leave the creams to cool.
Separately mix the yogurt with honey and lemon. We take a third of the yogurt and add it in the chocolate cream, the rest we put it in the vanilla cream.
The whites beat the foam together with a pinch of salt. Then add the 4 tablespoons of sugar, one at a time, and mix well after each addition. We take a third of the whiteness foam and add it in the chocolate cream, with bottom-up movements. Put the composition in a heat-resistant vessel and give it in the freezer for 2 hours.
The rest of the whites are easily incorporated into the vanilla cream, then we divide the composition into two. In half we will leave it like this, and in the other half we will put the berries crushed with a fork or blender. Put the two compositions in separate jars in the freezer.
From half to half an hour we will mix in all 3 types of ice cream to break the ice needles.
After 2 hours we remove the chocolate ice cream from the freezer and place it in a round shape with a diameter of 16 cm for another hour to make it better.
When the chocolate ice cream is strong enough, we proceed to the assembly. We take the ice cream from the berries and put it in the form in which we baked the cake. In the middle we put the chocolate ice cream, and the sides we fill them with vanilla ice cream. Above we put the cocoa top (level) and give it back to the freezer for another 2-3 hours.
We remove the ice cream cake from the freezer and dump it on a platter. We decorate the cake with whipped cream and berries and leave it for half an hour at room temperature so it can be cut beautifully.
Tags Sweets without sugar Berries Vanilla Chocolate