Rasp-strawberry Ice Cream Cake.

I know lots of us really loves sweets. Even if it does something bad in our health. But I am gonna share to you this sweet yet nutritious cake that we made before we went to our destination. Anyway, to those who haven't read my article about my experience in Island Hopping in a Hidden Island you can still read it here : Hidden Tingkasan Island.

Now let's go!

Let make Rasp-strawberry Ice Cream Cake.

Ingredients:

• Pink Chocolate Bar
• 200 grams white chocolate
• few drops of red food coloring

Raspberry and Strawberry mixture puree:

115 grams Raspberry
160 grams Strawberry
2 Tablespoon Water

2 teaspoon cornstarch
2 Tablespoon water
45 grams white sugar

* Separate 100 grams of rasp-strawberry mixture puree for the cream filling.

FOR THE CAKE:

*For the fluffy eggwhites mixture
4 eggwhites
60 grams white sugar
1 teaspoon vinegar

*For the Egg yolks mixture
4 egg yolks
28 grams honey
1/2 teaspoon vanilla
40 grams milk
45 grams Vegetable oil

*For the flour mixture:
115 grams All purpose flour
1 Tablespoon Cornstarch

*For the Cream Filling
600 grams heavy whipping cream
100 grams Rasp-strawberry mixture puree
50 grams white sugar

Procedure:

A. For the pink chocolate bar:

1. Use a doubble boiler to melt the white chocolate and then add in few drops of red food coloring. Mix well.
2.When done, transfer it to a container and put it in the fridge to harden the chocolate.

B. For the strawberry and raspberry mixtures.

1. Blend 115 grams Raspberry ,160 grams Strawberry and 2 Tablespoons of water.
2. In a bowl of rasp-strawberry puree, add in 2 teaspoon cornstarch deluted with 2 Tablespoon of water and 45 grams whites sugar.Mix well.
3. Transfer it in a pot and cook, stirring constantly, until the mixture is a little bit thick. Then remove from the heat and sift to remove seeds 
from raspberries. Set aside. ( This is the rasp-strawberrymixture)

C. For the cake

1.Gently, separate egg yolks from egg whites.
2. Beat the egg whites then add in vinegar and gradually, add the white sugar. Beat untl stiff. Set aside(This is the fluffy egg whites)

3. In a bowl of egg yolks, add in honey, vanilla, milk and oil. Mix well. Set aside. ( This is the egg yolks mixture)

4. In a bowl of flour, add in cornstarch, sugar and salt. Mix well. Then add in the egg yolks mixture and mix well to incorporate the ingredients. Add in the fluffy egg whites into the batter and gently fold the mixtures.

5. Place the batter into a prepared cookie sheet or large pan 17.25 x 11.5-in with a parchment paper.

6. Bake in a preheated 320*F oven for 15 minutes
7. When done, divide the cake into 3 parts
8. Spread some rasp-strawberry mixture on each cake and put in the fridge for 30 minutes while making the cream filling.

For the Cream Filling.
1. In a bowl of 600 grams heavy cream, add in 100 grams of rasp-strawberry mixture and 50 grams white sugar.
2. Beat the heavy cream mixture until stiff.

3. Spread some filling on each of the cake
4. Rest in the freezer for 3 hours or until the cream filling becomes hard.
5. After 3 hours, trim each sides of the cake
6. Place some crushed pink chocolate on top of the cake and Garnish with some sliced strawberry.

Serve and enjoy!