Red White And Blue Ice Cream Sandwich Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Lucious, decadent, creamy, fruity. Enjoy Ingredients:
1 tablespoon butter cubed at room temperature |
1 tablespoon flour |
1 cup butter |
1 cup granulated sugar |
6 eggs |
2 cups flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons lemon zest |
lemon syrup |
juice of 5 lemons |
1 cup granulated sugar |
macerated berries |
1/2 cup sugar |
1 pint strawberries |
1 pint blueberries |
1/4 cup orange liqueur |
6 scoops vanilla bean ice cream |
Directions:
1. Preheat oven to 325.
2. Grease and flour loaf pan or bundt pan with 1 tablespoon butter and flour.
3. In electric mixer fitted with whip cream 1 cup butter.
4. Add 1 cup sugar and mix until mixture is light and fluffy.
5. Add eggs one at a time beating well after each egg.
6. In mixing bowl combine 2 cups flour, baking powder and salt.
7. With machine running add flour 1/2 cup at a time to creamed butter mixture.
8. Mix well then fold in lemon zest.
9. Pour filling into prepared pan and bake 50 minutes.
10. Remove from oven and allow to cool on wire rack for 10 minutes.
11. For lemon syrup bring lemon juice and sugar to boil over medium heat.
12. Allow to boil until mixture reduces by half approximately 3 minutes.
13. Remove from heat and cool.
14. With skewer make several holes on top of cake and pour half the syrup across the top.
15. Let it drip into the holes then brush sides of cake with remaining syrup.
16. Combine berries, sugar and liqueur then mix well and refrigerate 3 hours.
17. Slice cake into 1 slices then place a slice of cake in center and add one scoop ice cream.
18. Top each scoop with another slice of cake forming a sandwich.
19. Spoon macerated berries on top then serve immediately.
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