Time: 45 min.
Complexity: easily
Servings: 8 - 10

A new twist on the classic Red Velvet cake. The recipe uses a crust made from crushed cupcakes dipped in red food coloring. The crust is topped with vanilla ice cream, followed by a layer of blueberry sorbet. The cake is topped with whipped cream and sprinkled with biscuit crumbs.

Ingredients:

• 4 ready Red Velvet Cupcake (mini cupcakes with red food coloring)
• 700 ml vanilla ice cream
• 700 ml blueberry sorbet (fruit ice cream)
• 2 cups cold heavy cream
• 2 tablespoons powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

vanilla ice cream, powdered sugar, sorbet, cream, cupcake

We recommend

Preparation:

Step 1
• Remove the frosting from the cupcakes; you won't need it. Then crumble them. Spread all but 1/4 cup of the crumbs in a thick layer, pressing them into the bottom and sides of a deep 9-inch (22-cm) pie pan, using your fingers to press them in. Freeze for 30 minutes.
Step 2
• Meanwhile, let the ice cream and sorbet soften at room temperature for about 15 minutes. Spoon the ice cream onto the crust and smooth it out with a spatula, or a rubber spatula.
  
  Top with sorbet. (If the ice cream has become too soft, refrigerate the cake for a few minutes before adding the second layer.) Freeze the cake while you whip the cream.
Step 3
• In a large bowl, beat the heavy cream and powdered sugar with a mixer on high speed for about 3 minutes until stiff peaks form. Spread the whipped cream over the cake and decorate the edges with cupcake crumbs. Freeze for at least 4 hours until completely set.

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