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Meet and learn how to make the authentic Peruvian frozen cake
The Peruvian frozen cake is a typical dessert of this Inca country, which stands out for the combination of biscuit, cold cream and gelatin.
This also allows a combination of flavors on the palate that makes it unique and special.
Although its preparation is not complicated, it requires certain techniques that you must implement to make it perfect. Therefore, below we will explain the steps to follow to prepare it.
Peruvian ice cream cake ingredients
for the biscuit
120 grams of pastry flour.
90 grams of sugar.
for the syrup
250 milliliters of water.
100 grams of sugar.
A tablespoon of Pisco or the liquor of your choice.
For the gelatin and the mousse
150 grams of strawberry flavor gelatin.
400 grams of evaporated milk (preferably frozen).
50 grams of sugar.
One and a half tablespoons of unflavored gelatin.
One-third cup of water to hydrate unflavored gelatin.
Additionally, you will need a mold of at least 22 centimeters to assemble, preferably very tall.
Steps for the preparation of the cold cake
Preparation of the sponge cake
In a large bowl, crack and add the four eggs, followed by the sugar and proceed to beat with the help of an electric mixer until the eggs grow triple their volume. This may take 8 to 10 minutes.
Sift the flour by letting it fall into the bowl and start beating with a paddle to integrate it, with enveloping movements from the bottom up to avoid losing the air in the shake.
Once the cake is ready, prepare a mold with wax paper or baking paper and pour the freshly made cake batter into it.
Take the mold to the preheated oven at 160º C for approximately 30 minutes.
Once this time has passed, test that the biscuit is ready, pricking it with a toothpick. In case of coming out with dough, let the biscuit bake a few more minutes, otherwise, take it out of the oven and let it cool.
Wait a few minutes for the biscuit belly to go down a bit and reserve for later.
Preparation of the syrup
In a deep saucepan or frying pan, add the sugar and water, previously mentioned in the ingredients.
Bring the pot or pan to the heat over medium heat and let it heat up while stirring non-stop with a paddle until it reaches a boiling point.
Once the sugar has dissolved and the mixture comes to a boil, remove the saucepan from the heat and wait for it to cool down a bit. Later, take the syrup to the refrigerator and reserve there.
Preparation of the biscuit
Once the cake is cold, unmold and remove the wax or baking paper.
Cut the biscuit into three parts, and place each of the discs on a different plate. For this recipe only two disks will be used, so the third one can be used for another recipe.
Once the syrup is cold, add a little liquor of your choice. However, if you want an authentic Peruvian flavor, it is preferable to use Pisco liquor. Then stir a bit.
Moisten each of the biscuits with the syrup, distributing over the entire surface with a kitchen brush.
Reserve the biscuits in the refrigerator until it is time to assemble the cake.
Prepare your mold of 22 centimeters in diameter, painting it with a light layer of butter, to serve as a lubricant when unmolding. Reserve in the refrigerator while you prepare the gelatin.
Add half a cup of water in a small container and add a little unflavored gelatin to hydrate.
Dissolve the strawberry gelatin in 4 cups of very hot water.
Take the mold out of the freezer and pour a little more than half of the mixture into it until you have exactly two cups of gelatin.
Take the mold with the gelatin to the refrigerator for at least 45 minutes.
Preparation of the mousse
Before you begin to prepare the mousse, remove the mold from the refrigerator when it is about to set.
Dissolve the unflavored gelatin, once it is hardened, in the two cups of gelatin that you had reserved for the mousse, while it is still warm. You can use some manual rods to dissolve it.
Place the frozen evaporated milk in a large bowl, followed by the sugar and beat with the electric mixer until you obtain an aerated cream similar to whipped cream.
Pour the gelatin slowly, in the form of a thread while beating with a hand mixer. For this step, make encircling movements so that it integrates without losing the air of the mixture.
Assemble the cold cake
Immediately pour two heaping ladles of the mousse over the gelatin in the pan.
Place a layer of biscuit on top of the mousse, pressing down a bit and pour two ladles of the mousse back onto the first biscuit.
Place the last sponge cake on top of the mousse, pressing down to push the cream over the edges.
Take the cold cake to the refrigerator for at least 12 hours.
Unmold the cold cake
Remove the cake from the refrigerator and gently press the mousse to loosen it a little from the mold.
Slowly rotate the pan, placing one hand on the base to support it, while you turn it, as if it were a wheel, in order to loosen the cake.
Submerge the mold in a pan of hot water for a couple of seconds, to loosen the bottom of the gelatin from the mold.
Place a plate in the bottom of the mold and turn it so that the cake falls into the plate and finally remove the mold.
Finally, cut a portion and enjoy.
As you may have noticed, the Peruvian cold cake is a very simple recipe to make and your children will surely love it.
However, remember that being a cold dessert, it must be kept refrigerated so that it does not go bad. Therefore, do not stop trying to make it at home and surprise everyone.