April 17, 2016 by dgarnett2013
Ice cream & strawberry cake: Mamushka by Olia Hercules, adapted by DG
- Butter, for greasing
- 5 eggs
- 200g caster sugar
- 200g plain flour
- 500g vanilla ice cream
- 500g strawberries, hulled and sliced lengthways
- 4 egg whites
- 225g caster sugar
- 6 tabs water
Preheat the oven to 180℃. Grease a 22cm round cake tin and line with baking parchment.
To make the sponge: beat the eggs and sugar together in a bowl with an electric whisk for at least 5 mins, until very thick, pale and foamy. There is no raising agent in this cake, so the amount of air you beat into the cake is essential.
Gently fold in the flour.
Pour the cake batter into the prepped tin and bake for 30 – 35 mins, or until a skewer comes out clean. Let it cool in the tin for 10 mins, then remove and cool completely on a wire rack. Carefully slice in half horizontally.
Make your Italian Meringue: Put the sugar and water into a small heavy-based saucepan and attach a sugar thermometer. Slowly bring the mixture to the boil over a medium high heat. Do not stir! Have a pastry brush and a cup of cold water on hand to wash down any sugar crystals that get stuck to the sides of the pan (if they build up, they will crystallise and the syrup won’t be smooth). The sugar is ready when it reaches 120℃ on the sugar thermometer.
Time the syrup and the egg whites so that the egg whites are stiff and the syrup is ready at the same time. Whisk the egg whites on a slow speed as the syrup is heating, and when it is nearly hot enough, increase the speed to high until the whites form stiff peaks.When the syrup reaches 120℃, turn the mixer to medium and pour the hot syrup in a slow steady stream on to the stiff egg whites. Try not to our it on to the wire of the whisk or the sides of the bowl – it will cook quickly, harden and stick to cold metal.
Once you have added all the syrup, return the mixer to high speed until it is stiff and shiny and the bowl feels cool to the touch – which will take 5 – 7 mins. Allow to cool completely before using. Cover with cling film until ready to use. It can be stored in the fridge for up to 24 hours.
When ready to serve: Take the ice cream for the filling out of the freezer to soften slightly. Cover the bottom layer of sponge with half the ice cream and half the strawberries, then cover with the other sponge layer and top with the remaining ice cream, followed by the remaining strawberries. Spread the meringue over, then brown with a blow torch.
Serve immediately. Store in the fridge.
Made for Lulu’s 16th birthday.