Trinity Ice Cream Cake!

Bread wheat, pastry wheat, and rye, blended together in the hopper and sifted to about a 77% to 80% extraction (meaning we sift out 20% to 23%) is how we make our Trinity Blend flour. Our wholesale bakeries love this flour in chocolate chip cookies. It really is lovely-- a flavor forward all-purpose blend with a delicate tooth. My husband recently made an ice cream cake and chose this flour for the cake. It was a big winner. I've included the recipe here because it was too good not to share.

 

Adapted from Yossy Arefi's Coconut Layer Cake (Food52)

This recipe calls for 10 eggs. It is a spongy cake that is the ideal medium to carry the layers of ice cream. If you have a spacious enough oven and plenty of pans, the easiest approach is to make this in 4 pans, so you are baking 4 thin layers (or bake in two batches) or you can split the cake, but because it has spongy texture, it is not that easy to cut cleanly .

The flavors my husband chose-- Trinity blend/vanilla/raspberry/chocolate--  produced not only a strikingly beautiful cake, but a well balanced profile both in sweetness and also in the texture from cake to ice cream to sorbet to gelato. He opted to forgo sweetener in the whipping cream which really was the perfect last touch.

Note: If you baked just two layers and split your cake, you may have crumbs and trimmings leftover as we did. We actually used those crumbs to serves as another layer of cake (which we placed in a middle layer) enabling us to do a fourth layer of vanilla ice cream.

 RECIPE:

218 grams Trinity Blend flour

1 teaspoon fine sea salt

10 large eggs, at room temperature

297 grams (1/12 cups) granulated sugar

1 tablespoon pure vanilla extract

106 grams (1/2 cup) neutral oil (such as canola or grape seed oil)
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1 pint (or half-gallon) vanilla ice cream

1 pint raspberry sorbet

1 pint chocolate gelato

1/2 pint heavy whipping cream
 

For the Cake:

Preheat oven to 350° F. Butter two or four 8-inch or 9-inch cake pans. Line the pans with parchment rounds, then butter and flour the pans and paper.

In a medium bowl, whisk flour and salt together 

In a stand mixer, combine the eggs, sugar, and vanilla extract. Beat on high until the mixture nearly triples in volume, 7 to 10 minutes. This will be voluminous.

With the mixer on, slowly stream in the oil until well mixed.

Remove mixer bowl from stand and gently fold in the flour mixture into the egg mixture until fully mixed, being careful not to deflate the batter (transferring egg mixture to a wide bowl and using a large spatula to fold in the flour is ideal).

Divide the batter between the pans and tap them lightly on the counter to remove any large bubbles. Bake the cakes until they are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the cakes cool in their pans, on a rack, until cool to the touch, then turn them out onto the rack, and remove the parchment. Let cool completely.

Once fully cooled, chill cakes in the refrigerator for an hour. If you just made two cakes, chill them before cutting. 

To Assemble:

Take the vanilla ice cream out of the freezer to soften up just enough that it is spreadable (pliable) but not melting -- about 5 to 10 minutes. 

Place bottom layer on a large plate and then evenly spread vanilla ice cream about 3/4 to 1-inch thick onto the cake. Place your second layer of cake on top. Cover with a bowl or plastic wrap, and place in freezer for 15 to 20 minutes.

Next, pull from freezer and evenly spread a layer of raspberry sorbet onto the second layer of cake, again 3/4 to 1-inch thick. Place a third layer of cake on top, and again, cover and place in freezer for 15 to 20 minutes .

Pull from freezer and evenly spread a layer of chocolate gelato onto the third layer cake. Place your fourth layer of cake on top, and again, cover and place in freezer. 

Next,  pour cold heavy whipping cream into the bowl of a stand mixer and with a whisk attachment beat on high, watching carefully until it will hold a peak (somewhere past soft peak but before stiff peaks).

Pull cake from freezer and frost with the whipped cream. Place back in freezer for at least an hour before serving.