Delicious Champagne Funafuti Ice Cream Cake – Easiest Recipe Ever

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Delicious Champagne Funafuti Ice Cream Cake – Easiest Recipe Ever:- If you want to add a bit of tropical delight to any special occasion that you are celebrating, you can do so by making a Champagne Funafuti Ice Cream Cake. In order to create this exquisite dessert, the rich, creamy texture of ice cream is blended with the subtle, sparkling zest of champagne.

 

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Delicious Champagne Funafuti Ice Cream Cake – Easiest Recipe Ever

The Funafuti atoll in Tuvalu served as the source of inspiration for the use of unusual flavors, which are then combined with all of these components. The fact that this ice cream cake is likely to impress your visitors and satiate your craving for sweets makes it an excellent option for any celebration, whether it be a birthday, an anniversary, or any other event.

 

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Ingredients

Cake Layers:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 cup champagne
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

 

Ice Cream Layer:

  • 1 pint vanilla ice cream, softened
  • 1 pint tropical fruit ice cream (mango, passion fruit, or pineapple), softened

 

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Frosting:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup champagne

 

Garnish:

  • Fresh tropical fruits (kiwi, mango, pineapple, etc.)
  • Edible flowers (optional)

 

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Also see : Air Fryer Turkey Burgers Recipe – Step by Step Guide

 

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Instructions

 

Preparing the Cake Layers: Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease and flour two circular cake pans about 9 inches in diameter. Use a large mixing basin to combine the butter and sugar, then cream them together until they become frothy and light. One egg at a time, beating thoroughly after each addition, add the eggs to the mixture.

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Flour, baking powder, baking soda, and salt should be mixed together in a separate basin and then sifted together. The dry ingredients should be added to the butter mixture in stages, with buttermilk adding in between each addition. Continue to mix until everything is just mixed. Champagne and vanilla extract should be mixed in together.

 

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After the pans have been prepped, divide the batter evenly between them and bake for twenty-five to thirty minutes, or until a toothpick that has been inserted into the center comes out clean. Before transferring the cakes to wire racks to finish cooling, allow them to cool for ten minutes in the pans where they were contained.

Assembling the Ice Cream Cake: After the cakes have been allowed to cool fully, move one layer to a cake board or a plate that is intended for serving. A thick layer of vanilla ice cream that has been softened should be spread evenly over the cake. The second layer of cake should be placed on top, and then the tropical fruit ice cream should be distributed over it. The ice cream layers should be smoothed out, and the cake should be frozen for at least two hours, or until the ice cream has frozen solid.

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Frosting the Cake: Heavy cream and powdered sugar should be whipped together in a bowl that has been refrigerated until firm peaks form. Stir in the champagne in a gentle manner. Once the cake has been removed from the freezer, the champagne whipped cream should be used to decorate it.

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Garnishing: Prepare the cake by decorating it with fresh tropical fruits and flowers that can be eaten. Put the cake back in the freezer from now until you are ready to serve it.

 

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Nutrition

  • Calories: 350
  • Total Fat: 18 g
  • Saturated Fat: 11 g
  • Cholesterol: 100 mg
  • Sodium: 200 mg
  • Total Carbohydrates: 40 g
  • Dietary Fiber: 1 g
  • Sugars: 25 g
  • Protein: 4 g

 

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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