ice cream cake with three flavours

This is a 'Mrs Cake', for a birthday dinner, but very simple in the execution. It has three ice cream tastes, that you obtain in doing the same thing three times. I used some figues, because one month ago it was their season yet, but you can choose the fruits you prefer. In the book where I took this recipe there were strawberries, so let's choose according to the seasons!

The only suggestion is to prepare the cake the day before, for the long  times of cooling.

Ingredients for 10 :

1 sponge cake in 22-24 cm diameter

1,8 lit whipping cream

400 g icing sugar

200 g dark chocolate (60%)

2 vanilla beans

200 g fruits (raspberries, soft fruits…)

Cut the sponge cake into 2 discs. Take a serving plate and place a split ring, within which put the first disc. Whip 1 lit of very cold cream with 200 g of icing sugar. Divide it into three equal parts in three different bowls. And put in the refrigerator.

Melt 100 g of dark chocolate in a double boiler, lett cool and pour into one of the three bowls of whipped cream. Spread this chocolate cream  over the first disc of sponge. Level it with a spatula and put in the freezer for 15 minutes.  

Whip the remaining cream with the icing sugar (200g). Take the cake out from the freezer; release it from the movable ring and cover completely with the whipped cream using a pastry bag. Let stand in the refrigerator another for 2 1/2 hours yet. Melt the remaining chocolate (100g) and when it is cool you can follow the original recipe by pouring it on the cake making it fall down to the edges, in this case you must double the amount of chocolate.  

I have however chosen to do some decorations using a pastry bag with a very thin hole: on a sheet of baking paper placed on a very cooled tray (put it in the freezer) you can  make writings or little decorations, by letting fall down the chocolate, that for the thermal shock will immediately solidifies. Put the decorations again in the freezer and use when needed and at pleasure. 

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Sponge Cake

Ingredients for 22 cm baking pan:

7 eggs the closer to room temperature the better 

180 g sugar 

180 g flour 

30 g potato starch 

1/2 vanilla bean 

Preheat oven to 160° 

1. Sift the flour with potato starch and the vanilla's seeds. Mix well. In a separate bowl put the eggs with sugar and whisk them for about 10 minutes until you earn a very frothy cream, then add the flours and mix gently with a spatula, continue until all of the flour mixture is incorporated. 

2. Spoon the cake mixture into the prepared pan and gently beat it on the table to remove air bubbles. 

3. Bake for about 35 minutes or until nicely brown and a toothpick inserted into the centre of the cake comes out dry. You can fill it with ganache, fruits, whipped cream, jam whatever you prefer.