Swirled Berry Ice Cream Butter Cake.
Ingredients
- 1 (9×5 inch) vanilla butter pound cake
- 1 1/2 pints strawberry ice cream
- 1 1/2 pints blackberry or raspberry gelato
- 3/4 cup blackberry or raspberry jam
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons powdered sugar
- fresh berries and stone fruit, for topping
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Shop ingredients
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Instructions
- 1. Line a (9×5 inch) loaf pan with parchment paper, leaving a 2 inch overhang on both sides.
- 2. Using a large serrated bread knife, slice the top dome of the cake off to level the top. Then slice the cake horizontally into 3 layers. Don't stress if they're not each the perfect size. Gently fit the bottom piece of cake inside the loaf pan.
- 3. In a bowl, combine the strawberry ice cream and blackberry gelato until swirled/mixed. Don't over mix, you want swirls. Spread half of the ice cream over the bottom piece of cake. Dollop over about 1/4 cup of jam. Add the middle layer of cake, then the remaining ice cream. Dollop over 1/4 cup of jam. Add the top piece of cake, gently press down. Wrap the cake and freeze 4 hours or until frozen.
- 4. Before serving, using an electric mixer, whip the cream with the vanilla and sugar (if using) until soft peaks form.
- 5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan, then invert it onto a serving plate. Dollop on the cream, then 1/4 cup of jam. Top with fresh fruit. Slice and enjoy immediately.
- 1. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.
- 2. In a mixing bowl, beat together the butter and sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt.
- 3. Spoon the batter into the prepared pan. Bake 45 minutes, or until the center is just set. Let cool.
Source
Original recipe: View Original