VEGAN WHITE CHOCOLATE HAZELNUT ICE CREAM CAKE
Ice cream cakes are one of my absolute favourite treats to make, and this beauty is a great example of an everyday cake that is lavish, yet simple and rewarding. Soft and moist cake layers, gorgeous, abundant filling, and a crunchy topping.
This little hazelnut charmer is what I consider a perfect cake; rich, luscious, tender, and tall. Four layers of flavourful vanilla and Frangelico cake, smooth white chocolate ice cream filling, and a generous toasted hazelnut topping. And just as every cake should, it comes together incredibly quickly and keeps well for days.
This cake does not have to be served frozen, though, that is simply how I like it. It can be regularly chilled in the refrigerator, and served with a cup of strong coffee.
Ingredients
For the hazelnut cake layers
350 grams plain flour
50 grams fine hazelnut flour
3 teaspoons baking powder
½ teaspoon salt
200 grams granulated sugar
400 millilitres cold water
30 millilitres Frangelico
750 millilitres sunflower oil
2 teaspoons vanilla bean paste
For the white chocolate filling
600 millilitres soya milk
80 grams cornflour
120 grams granulated sugar
2 teaspoons vanilla bean paste
small pinch of salt
100 grams vegan white chocolate, chopped
150 grams vegan block butter, cubed
For the decoration
150 grams toasted hazelnuts, chopped
Preparation
To make the white chocolate cream filling, pour the soya milk into a heavy-bottomed saucepan, sift in the cornflour, and whisk very well. Add in the sugar and vanilla, and whisk again. Place the saucepan over medium high heat, and as soon as it starts to steam, start whisking. This will prevent it from sticking to the bottom or burning.
When it starts to boil gently, cook and stir constantly, for about 2 minutes, or until it starts resembling a thick pudding. Remove from the heat, whisk in the salt, and let it cool down for just a minute. Whisking constantly, add the pieces of vegan butter and white chocolate, one at a time, until incorporated. Whisk vigorously until the filling becomes glossy and smooth. Cover the top with cling film, and let it cool down to room temperature.
While the filling is cooling down, make the cake layers. Sift the plain flour into a large bowl, add in the hazelnut flour, sugar, salt, and the baking powder, and whisk very well. Pour in the water, liqueur, oil, and the vanilla, and whisk until combined. Line four small round cake pans (15 cm in diameter), with baking parchment. Divide the batter equally among them, and bake, in a preheated oven, at 180°C, for about 10-12 minutes. They need to remain light in colour, but do check with a toothpick, to make sure they are baked, and not dry. Let them cool in the pans for about 10 minutes, and then turn them out to a large wire rack to continue cooling.
Once the filling is cool to the touch, mix it with an electric mixer on high, until smooth and creamy, about 2-3 minutes. This will make it lighter and much easier to spread. When everything is ready, start assembling the cake.
Level the cake layers if needed, and place the first one on the cake platter. Close a cake ring around it, add a tall sheet of acetate, and tighten it so it stays in place. Divide the filling into four parts by weight. Reserve one fourth for the decoration, and place it into a small bowl, and into the refrigerator. Add the first part of the filling over the cake layer, level it gently, and place another cake layer on top. Continue stacking the cake in this fashion, until all of the cake layers and filling are used up.
Cover the top with cling film, and place it in the refrigerator for at least 8 hours. When the cake has firmed up, whip the filling with an electric mixer on high for a few minutes, until smooth, and then frost the entire cake. Generously cover the cake in chopped hazelnuts, and place it into the freezer for about 30 minutes to an hour. Yields 20 servings.
By Tina Vesić
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