If there is one thing that should be avoided in the summer months, it is turning on the oven. Even recipes that are too elaborate, difficult to digest, are not particularly suitable in these hot weeks.
The alternatives certainly exist, even if you have to think about a sweet menu to be proposed for a birthday party in the warmer months.
Here are some ideas for effect birthday cakes, particularly suitable for this season.
PAN DI STELLE CAKE WITH HAZELNUT ICE CREAM
300 gr of Pan di stelle biscuits
500 gr of cream ice cream
500 gr of hazelnut ice cream
A glass of warm milk
Unsweetened cocoa powder
A stick of almond paste (or sugar)
How to proceed:
Take the ice cream out of the freezer half an hour before starting the preparation of the dessert so that it softens.
Wet the pan di stelle in milk and use them to cover a round hinged cake pan.
Cover the biscuits with the hazelnut ice cream, well whipped and perfectly leveled. Proceed by adding a second layer of biscuits always soaked in milk covered with cream ice cream (also in this case, take care to perfectly level the surface). Complete with a last layer of biscuits and hazelnut ice cream.
Let the cake rest in the freezer for at least an hour, until the ice cream has hardened again.
Decorate with cocoa powder and small stars obtained from a stick of almond (or sugar paste) passed through a rolling pin and cut with cookie cutters.
3 YOGURT CAKE
A pack of Digestive type biscuits
50 gr of butter
25 gr of isinglass (about two sheets)
A glass of milk (90 ml)
250 ml of fresh cream for desserts
250 gr of white yogurt
250 gr of hazelnut yogurt
250 grams of coffee yogurt
Powdered sugar to taste
Dark chocolate to taste
How to proceed:
Break the biscuits coarsely and reduce them to powder with a food processor. Melt the butter in a bain-marie and, once it has cooled, pour it over the powdered biscuits, stirring everything in order to obtain a moist sand.
Cover the bottom of a 22 cm diameter round hinged cake pan with the mixture.
Press with your hands so that the dough is compact and perfectly adherent to the base of the pan. Let it rest in the refrigerator for at least an hour.
Meanwhile, soak 8 g of isinglass in warm water and whisk 85 ml of cream until frothy (use cold cream and whisk, let cool in the refrigerator). Add the yogurt to the coffee, two tablespoons of powdered sugar and the isinglass already squeezed and on which you have poured 30 ml of warm milk.
Work the ingredients, pour them on the base of the cake and leave to rest in the freezer for two hours.
Proceed in exactly the same way with the whole yogurt and the hazelnut one, remembering, each time, to harden the cake in the freezer.
Serve the cake after taking it out of the freezer an hour earlier and decorating it with coarsely chopped dark chocolate flakes.