The ideal cake for birthdays, celebrations, and children's parties! She will be thrilled with her appearance and taste.
Waiting time: 5 hours
Execution time: 20 minutes
Servings: 12-16
Components
- 1 serving of banana cake
- 1000 ml ice cream 35% fat
- 800 gr. caramelized sweetened condensed milk (cold from the fridge)
- 400 gr. cream cheese at room temperature
- 100 gr. chocolate couverture, finely chopped
- 50 gr. peanut butter
- 100 gr. hazelnut praline
- 1 pinch of salt
For the chocolate-peanut butter glaze
- 200 gr. chocolate couverture, finely chopped
- 200 ml sour cream 35% fat
- 50 gr. peanut butter
- 50 gr. peanuts, coarsely chopped
Execution method
- Cut the cake into thin vertical slices and set aside.
- We take an elongated form and cover it well with 3 layers of film so that there is no gap and so that our ice cream does not stick.
- In a stainless steel bowl, which we have placed on top of a pot with a little water simmering on low heat (ben marie), add the chopped couverture, the caramelized sweetened milk and 1 pinch of salt and mix with a plastic spatula until o. Then add the peanut butter and mix.
- Leave the mixture aside to cool.
- Put the ice cream in the bucket of the mixer and beat it with the whisk on high speed until it thickens.
- Remove from the mixer and put the whipped cream in a bowl.
- Pour into the bucket the mixture of caramelized sweetened milk - chocolate and cream cheese. Beat them with the wire until they are homogenous.
- With a plastic spatula, incorporate the whipped cream into the mixture with the cream cheese, taking care not to lose volume from our whipped cream.
- Spread the entire surface of the form with the film with slices from the cake. Pour 1/3 of the mixture and spread it everywhere. On top of the ice cream with a tbsp. Spread scattered spoons of hazelnut praline and put a few more pieces of cake on top.
- Put a few more pieces of cake and continue with the other 1/3 of the mixture and spoons of hazelnut praline. We continue until we are done with our ingredients but we have to have a cake left to put on the trunk to become the "base" when we turn it over.
- Fold the excess film on top and put it in the freezer for at least 5 hours or overnight to freeze well.
For the chocolate-peanut butter glaze
- Put the chopped chocolate and peanut butter in a metal bowl and pour in the hot cream. Stir with the whisk until the mixture is homogeneous.
- Then add the coarsely chopped peanuts and stir to go everywhere.
- Let the icing cool slightly, unmold it and pour it over our cake.
- Serve if you want the icing to be liquid or return the cake to the freezer to freeze.