A birthday-table classic in Canada, this layered ice cream cake is built by freezing maple-syrup ice cream and a chocolate ganache over a biscuit base, one layer at a time. Waiting for each layer to fully set is essential for clean slices.
Mix the crushed biscuits with the melted butter and press firmly into the base of the tin, then freeze until firm.
Blend the softened vanilla ice cream with the maple syrup, spread it evenly over the biscuit base, smooth the top and freeze until firm.
Pour the hot cream over the chopped dark chocolate, and once it melts into a smooth ganache, pour it over the cake; freeze for a little longer.
Unmould the cake and cut it into clean slices with a hot knife, then serve immediately.
Let each layer freeze completely before adding the next, or the layers will blend into each other and the cake will fall apart when sliced. Warming the outside of the tin with a hot cloth before unmoulding makes it easier to release. Allergens: contains wheat (gluten), milk and dairy.
Do not take too long spreading the ice cream layer, as it will not sit evenly if it starts melting. The top of the cake must be completely firm before you pour the ganache, or it will sink in.
Admin DadaGastro · verified in test kitchenTarifte ganaj katmanının 20 dakikada donacağı yazan yerde, benim dondurucumda tam 45 dakika sonra donabildi; yine de sonuç kesim yaparken hiç dağılmadı ve tadı harikaydı.
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