Embrace the whimsy and nostalgia of spaghetti ice cream transformed into a delightful cake with this Spaghetti Ice Cream Cake. This creative dessert features a zesty lemon-infused sponge cake base, topped with a luxurious layer of mascarpone and quark cream designed to mimic classic spaghetti strands. A sweet strawberry sauce adds a burst of freshness, and white chocolate shavings round out the dish with a hint of elegance. It’s a unique combination that blends the playful with the sophisticated, sure to capture the hearts and taste buds of all ages.
Why You’ll Love This: This cake offers an irresistible combination of textures and flavors. The sponge cake provides a light, airy base with a subtle hint of lemon, perfectly complementing the creamy, rich topping. The homemade strawberry sauce delivers a tangy contrast, making each bite a perfect balance of sweet and citrus. This cake is not only a visual treat but also a deliciously refreshing twist on traditional desserts.
Perfect Occasion: Ideal for any celebration that calls for a special, eye-catching dessert. Whether it’s a birthday party, an anniversary, or a festive gathering, this Spaghetti Ice Cream Cake will be the centerpiece of your dessert table. It’s also great for summer picnics or family dinners where a memorable and enjoyable dessert is desired.
Decoration Tips: For a truly stunning presentation, pipe the mascarpone and quark mixture finely to create authentic-looking spaghetti strands. Generously sprinkle the top with white chocolate shavings to mimic parmesan cheese, enhancing both the visual and textural appeal. Consider adding a few fresh strawberries or a sprinkle of edible glitter for an extra touch of glamour.
Ingredients:
- For the Cake Base:
- 150g flour
- 80g sugar
- 2 teaspoons baking powder
- 1 packet vanilla sugar
- 2 eggs
- 120ml warm cream
- 1 teaspoon lemon zest
- For the Cream Topping:
- 250g mascarpone
- 200ml cream
- 250g quark
- 1 packet vanilla cream powder
- 3 tablespoons powdered sugar
- 1 packet lemon zest
- For the Strawberry Sauce:
- 100g strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Additional:
- White chocolate shavings for garnish
Instructions:
- Prepare the Cake Base:
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, whisk together eggs, sugar, vanilla sugar, and lemon zest until creamy.
- Stir in the warm cream. Sift in the flour and baking powder, mixing until just combined.
- Pour the batter into a greasoned and parchment-lined 7-inch cake pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then remove from the pan.
- Make the Strawberry Sauce:
- Puree the strawberries with sugar and lemon juice. Transfer to a saucepan and simmer over medium heat for about 5 minutes. Let cool.
- Prepare the Cream Topping:
- In a bowl, combine mascarpone, cream, quark, vanilla cream powder, powdered sugar, and lemon zest. Beat until smooth.
- Fill a piping bag fitted with a small round nozzle and pipe the cream over the cake base in the shape of spaghetti.
- Assemble and Serve:
- Drizzle the cooled strawberry sauce over the cream. Garnish with white chocolate shavings.
- Refrigerate for at least 3 hours to set. Serve chilled.
Enjoy diving into this playful yet sophisticated Spaghetti Ice Cream Cake, where traditional dessert meets a fun, creative twist!
