Layered Ice Cream And Angel Food Cake

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Set the tubs of ice cream out on the counter to soften slightly for about 15 minutes, which will make them easier to spread.

   Omtrent 15 min

   Kokkens tips: The ice cream should be spreadable but not melted.

2. 2

   Using a long serrated knife, carefully slice the angel food cake horizontally into four even layers.

   Omtrent 5 min

   Kokkens tips: Use a gentle sawing motion to avoid compressing the delicate cake.

3. 3

   Place the bottom cake layer on a freezer-safe plate or cake board.

   Omtrent 1 min

4. 4

   Evenly spread the softened strawberry ice cream over the bottom cake layer.

   Omtrent 2 min

   Kokkens tips: An offset spatula works well for getting an even layer.

5. 5

   Top with the second cake layer and spread the softened vanilla ice cream over it.

   Omtrent 2 min

6. 6

   Add the third cake layer and spread the softened chocolate ice cream on top.

   Omtrent 2 min

7. 7

   Place the final cake layer on top to complete the stack.

   Omtrent 1 min

8. 8

   If using, gently stir the red food coloring into the whipped topping until you achieve a uniform color.

   Omtrent 1 min

9. 9

   Frost the top and sides of the entire cake with the whipped topping.

   Omtrent 5 min

   Kokkens tips: Don't worry about making it perfect; a rustic look is fine.

10. 10

    Carefully transfer the cake to the freezer and freeze for at least 4 hours, or until completely firm.

    Omtrent 1 min

    Kokkens tips: For clean slices, run a long knife under hot water and wipe it dry before each cut.