Peanut Butter Ice Cream Cake

Peanut Butter Ice Cream Cake
Preheat oven at 180℃

One  8” cake tin
1.5 L Peanut Butter ice cream or any flavor
Method:
1. Line the tin with plastic over hanging from all sides.
(This will able to remove the ice cream from the cake tin)
2. Transfer the ice cream into prepared cake tin and smoothen it according to the shape of the cake tin.
3. Keep in the freeze at least for 6 hours or more.

Cake Base (Sponge Cake) 1 Line 10” size cake tin
Ingredients (If you wish to do vanilla flavor please omit the cocoa powder. Flour will be 150g)
(A)
7 (L) eggs (whole egg)
80g caster sugar
(B)
70 ml milk
1tsp vanilla extract
(C)
130 g super fine flour + 20g cocoa powder (shift) (mix well)
(D)
75 ml corn oil
Topping (Meringue)
5 (L) egg whites
70g caster sugar
1 tsp. vanilla extract

Method for Cake
1. Beat (A) till light and creamy from speed 8 for 3 second then speed 6 till creamy.
2. Still at speed 6 slowly add in (B).
3. Remove bowl from mixer. Gently fold in (c) & (d) alternate till all well mix.
4. Pour into prepared cake tin and bake for 25 minutes or when touch it spring up.
5. Remove the cake to cool.
To assembly the cake
1. Cut the sponge cake according to 8” size of ice cream.
2. Remove the ice cream from the cake tin and stake on top of the cake.
3. Freeze for another 2-3hours.
Method for meringue
1. Put all egg whites in the mixer bowl and gradually increase the speed to 10 for 2 second and reduce to speed 8 and 6. Slowly add in the sugar and vanilla extract. Beat till light & fluffy. But not stiff.
To spread topping
Remove the cake from freeze. Spread the meringue all over the cake. Use the brulees torches to caramelize the meringue.