Layered Ice Cream And Angel Food Cake

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

4. 4

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

6. 6

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

   Ongeveer 2 min

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 5 min

   Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: For clean slices, run a long knife under hot water and wipe it dry before each cut.