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The recipe for chocolate iced cake
Ingredients :
- 8 tablespoons of milk
- 8 tablespoons of sugar
- 8 tablespoons of oil
- 6 tablespoons of flour
- 3 eggs
- 2 tablespoons cocoa
- 1 tablespoon vanilla
- 1 sachet of baking powder
- For the frosting:
- 1 chocolate bar
- 1 tablespoon butter
- 1 tablespoon cocoa
- 1 tablespoon milk
The preparation stages:
Step 1 : preheat the oven to 120 ° C thermostat 4.
2nd step : in a container, pour the eggs and the sugar. Whisk this mixture until it turns white.
Step 3: add the cocoa, vanilla, oil and finally the milk. Mix everything until you get a very homogeneous mixture.
Step 4: finally add the flour, preferably sifted and chemical washing. Whisk this mixture to avoid lumps. You must obtain a smooth and homogeneous mixture.
Step 5: then butter a pan and pour the chocolate cake preparation. Bake for 20 minutes.
Step 6: meanwhile, prepare the chocolate frosting in a double boiler. Heat a large pot of hot water.
Step 7: on hot water, place your container and pour in it your chocolate bar in pieces as well as the butter to make it melt. Mix.
Step 8: finally add the cocoa and milk. Mix again until you get a smooth and homogeneous chocolate icing.
Step 9: the baking of your cake is finished. Let it cool to room temperature. Then unmold it on a grid.
Step 10: pour your chocolate and cocoa frosting evenly over the cake. And place it on a serving dish that you will have in the refrigerator between 30 minutes and 1 hour. The chocolate icing will be glazed.
The recipe for speculoos iced cake
Ingredients :
- for the meringue:
- 4 egg whites
- 150g caster sugar
- 1 teaspoon of white vinegar
- 1 tablespoon cornstarch
- 1 teaspoon of coffee extract
- for the cake:
- 250 g whipped cream
- 7 tablespoons instant coffee
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 10 cl milk
- 375 g speculoos
- 350 g coffee ice cream with beans
The preparation stages:
Step 1 : preheat the oven to 115 ° C thermostat 3-4.
2nd step : prepare the meringue. To do this, whip the egg whites until stiff, then pour the sugar gradually while beating. Add the vinegar and beat 2 minutes, then the Maïzena and beat 2 minutes.
Step 3: cover a baking sheet with parchment paper. Draw on it a circle a little smaller than your springform pan and arrange the egg whites inside. Pour the coffee extract over it and, using a spoon, make swirls to mix it gently with the whites. Bake for 1 hour. Let the meringue cool in the oven.
Step 4: prepare the cake. To do this, mix the whipped cream and 3 tablespoons of instant coffee. Pour in the sugar and vanilla extract, whisk for 5 to 6 minutes. Keep cool.
Step 5: pour the milk and 4 tablespoons of coffee into a deep plate. Soak a few seconds on each side of the speculoos, place them on the bottom of the mold, pour 1/3 of the whipped coffee mixture over it, then place in the freezer for 15 minutes. Repeat this operation. Cover with a layer of coffee ice cream, then a layer of speculoos, and return to the freezer for 15 minutes. Pour the rest of the whipped cream-coffee mixture and put back in the freezer for 15 minutes. Place the meringue circle on the cake and return to the freezer overnight.
Step 6: take the mold out of the freezer. Unmold for a few moments before serving.
The recipe for raspberry iced cake
Ingredients :
- 6 eggs
- 250g caster sugar
- 250 g raspberries
- 75 cl liquid cream
The preparation stages:
Step 1 : rinse the raspberries (or defrost them if you have chosen frozen fruit) and place them on absorbent paper.
2nd step : in a plate, coarsely mash the raspberries with a fork.
Step 3: in a bowl break the eggs, whisk them with the sugar until the mixture whitens.
Step 4: place the salad bowl in a saucepan of boiling water and thicken in a bain-marie for 5 to 7 minutes.
Step 5: remove from heat and allow to cool without ceasing to stir.
Step 6: beat the cream until you get a whipped cream.
Step 7: then add the egg / sugar / raspberry mixture to the bowl.
Step 8: line a cake tin with cling film and pour the preparation over it. Smooth the surface.
Step 9: place your cake in the freezer for at least 4 hours (at best overnight).
Step 10: unmold the cake, remove the cling film and serve your iced cake in slices.
The recipe for the strawberry vanilla iced cake
Ingredients :
- 250 ml vanilla ice cream
- 250 ml strawberry ice cream
- 4 pink cookies from Reims
- 25 cl strawberry coulis
- 4 gelatin sheets
The preparation stages:
Step 1 : let the ice slightly soften at room temperature so that you can mold it afterwards.
2nd step : line six small molds in the shape of a heart with cling film.
Step 3: finely grind the cookies.
Step 4: distribute the vanilla ice cream in the bottom of the six molds, packing well.
Step 5: sprinkle with pink cookies and cover with strawberry ice cream. Place in the freezer for 1 hour.
Step 6: soften the gelatin in cold water.
Step 7: heat the coulis and melt the dried gelatin in it, whisking it off the heat. Let cool.
Step 8: unmold the ice hearts on a plate, remove the film and coat with the coulis and immediately return to the freezer for at least 1 hour.
Read also :
⋙ Iced cake with red fruits and caramelized almonds
⋙ Cake without oven: all our gourmet and ultra-easy recipe ideas
⋙ The recipe for 50-calorie chocolate cake that is all the rage on the Internet