Ingredients with Measurements:
- 2 cups sachima, crushed
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 2 cups ice cream, softened
- 1/2 cup chopped nuts, optional
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan.
2. In a medium bowl, combine sachima, cream, sugar, salt, and vanilla extract. Mix until combined.
3. Pour the mixture into the prepared pan and spread evenly. Bake for 15 minutes.
4. Remove from oven and let cool completely.
5. In a medium bowl, combine butter and softened ice cream. Mix until combined.
6. Spread the ice cream mixture over the cooled sachima layer. Sprinkle with chopped nuts, if desired.
7. Place in the freezer for at least 2 hours or until firm.
8. Cut into slices and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 16g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients:
- Sachima: You can use any type of crunchy cereal or cookie crumbs.
- Heavy cream: You can substitute with evaporated milk or coconut cream.
- Granulated sugar: You can use any type of sugar, such as brown sugar or coconut sugar.
Variations:
- You can add different types of nuts or dried fruits to the ice cream layer.
- You can add a layer of caramel or chocolate sauce between the sachima and ice cream layers.
- You can add a layer of whipped cream between the sachima and ice cream layers.
Tips and Tricks:
- Make sure to let the sachima layer cool completely before adding the ice cream layer.
- Make sure to freeze the cake for at least 2 hours before serving.
Storage Instructions:
Store in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
Let the cake thaw in the refrigerator for 1-2 hours before serving.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped nuts.
- Serve the cake with a drizzle of chocolate or caramel sauce.
Garnishes:
- Whipped cream
- Chopped nuts
- Chocolate or caramel sauce
Pairings:
- Fresh fruit
- Hot fudge
- Caramel sauce
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Hot fudge sundae
Troubleshooting Advice:
- Make sure to let the sachima layer cool completely before adding the ice cream layer.
- Make sure to freeze the cake for at least 2 hours before serving.
Food Safety Advice:
- Make sure to store the cake in an airtight container in the freezer.
- Make sure to let the cake thaw in the refrigerator before serving.
Food History:
Sachima is a traditional Chinese snack made from deep-fried dough and sugar. It has been enjoyed for centuries and is a popular snack in many parts of Asia.
Flavor Profiles:
This cake has a sweet and crunchy flavor from the sachima and a creamy and rich flavor from the ice cream.
Serving Suggestions:
This cake is best served cold. It can be served as a dessert or as a snack.
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