Tropical ice cream cake will appeal to all lovers of exotic fruits and cream ice cream. This cake looks very festive, eaten quickly. To prepare it, you need to take a jar of canned fruit cocktail.
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You will need
- - 400 g of tropical fruit cocktail;
- - 250 ml cream of 35% fat content;
- - 200 g of sugar;
- - 200 g sour cream;
- - 150 g of chocolate;
- - 3 eggs;
- - coconut flakes.
Instruction manual
1
Divide the tropical cocktail from the jar into two parts, put 3/4 parts without syrup into a blender bowl. Grind until mashed.
2
Separate the yolks from the proteins. Beat the whites with sugar until stable peaks form. Whip the cooled cream in a separate bowl. Gently mix with whipped proteins with a spatula. Add mashed potatoes and pieces of tropical fruit that are left untouched.
3
Put the creamy-fruit mass in a mold, cover with cling film, put it all night in the freezer.
4
Melt half the chocolate in a water bath, cool, whisk together with sour cream. Rub the remaining chocolate on a fine grater, mix with coconut flakes (take it at your discretion).
5
Dip the cake pan in hot water for a couple of seconds, knock it over the dish, remove the pan, coat with chocolate cream. Sprinkle grated chocolate with coconut on top. Put the dessert in the freezer for another 2 hours. After that, the finished tropical ice-cream cake can be served on the table.