Cake from rolls
Description
You can make the ice cream filling yourself or buy ready-made ice cream. You can use several varieties of ice cream. It's best to eat the finished cake immediately after preparation. Serve the dessert cold, and you can decorate it with caramel topping. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Into a bowl, add cream of tartar, almond and vanilla extract, a pinch of salt, cocoa, room-temperature egg whites, and beat the mixture. As soon as you notice stiff peaks forming, gradually add powdered sugar (½ cup) in portions. Once stiff peaks have formed, gradually incorporate the sifted flour and the remaining powdered sugar, mixing the batter with a spatula.
- 2
Step 2
2. Grease the parchment paper with vegetable oil and place the dough on it, spread it out over the entire sheet, and bake in a preheated oven at 175 degrees for 15-20 minutes.
- 3
Step 3
3. Remove the baking sheet, transfer the sponge cake onto a towel, and carefully peel off the parchment paper.
- 4
Step 4
4. Sprinkle the biscuit layer with flour and carefully roll it up into a log; let it sit for 20–30 minutes.
- 5
Step 5
5. Unroll the cake and spread it with cream cheese, then roll it up again and let it sit for 15-30 minutes.
- 6
Step 6
6. Using a sharp knife, slice the roll into 1-centimeter-thick pieces.
- 7
Step 7
7. Line the mold with plastic wrap and place the pieces in the mold in a single layer.
- 8
Step 8
8. Place caramel ice cream inside, then put the mold in the freezer for 1 hour.
- 9
Step 9
9. Remove the preparation and pour the caramel topping over the ice cream.
- 10
Step 10
10. Place the second layer of ice cream (the same or a different flavor), firmly pressing it down with a spoon. Return the mold to the freezer for another hour.
- 11
Step 11
11. Before serving, remove the cake from the mold, carefully take out the cake, and transfer it onto a plate. Cut the cake into pieces and serve immediately.