I am immensely grateful for the chaos that happens when you have two boys who keep everyone busy around here. Our Valentine’s Day is spent with the baby bears, which gives them ultimate contentment. Everyday is a special day when we are with our loved ones, right? That said, I do like to make something special on the 14th. It’s a quiet day, with just the four of us.
This layered ice cream, with a crunch and some cushiony cake in between, is quite special. This dessert has a story, and I always love making this one at home.
The first time I had cassata ice cream was in middle school when dad got me a slice on a Sunday. My cousin and I were hooked. We begged for Rs. 9 (25 cents) from our parents and walked a lot to enjoy a large slice of this ice cream goodness. It was delicious. Soon, it became a Sunday post-lunch routine. I remember dad telling me that they increase the price of this particular ice cream every month. There was a period of addiction and it soon faded…
I got married, came to America, and got very busy in a different routine. However, I did not forget about it. A year later, I went back to my favorite cousin’s wedding. Amidst the shrieks of laughter and wedding pandemonium, we both decided to sneak out to enjoy the roadside food and this ice cream. We walked the same path to the same corner store. We ordered 2 large (in my mind) cassata slices. Lo and behold it came, mini versions that costed 8 times more. “Whaat,” I asked “is this the price for 2?” She replied, “Ash, where have you been? India is too expensive now.” I enjoyed, but never went back.
I make it now, and it tastes the same (at least I feel that way). My boys enjoy it the same way we enjoyed as kids. The memories that go with this dessert are priceless.
Have a Great Valentine All.
- 1½ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup or 1 stick unsalted butter
- ¾ cup cane sugar
- 1 tsp vanilla extract or vanilla paste
- 4 tbsp buttermilk or 2 tbsp yogurt and mix with 2 tbsp of water
- 1 tbsp cider vinegar
- ½ tsp baking soda
- ½ cup of water
- Thin sheet of plain cake(recipe for eggless cake follows)
- 1 pint of chocolate icecream
- 1 pint strawberry icecream
- 1 pint pistachio icecream
- 1 pint mango icecream
- ½ cup dried mixed fruits finely chopped mixed into strawberry icecream
- ½ cup cashewnuts chopped into small pieces
- Preheat oven to 350 degrees
- I used a 13-9 inch pan. Butter and use a parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, salt and baking powder.
- Melt the butter, do not brown it. Add the sugar and vanilla and mix well till the sugar dissolves.
- In a small bowl, take the buttermilk, vinegar, baking soda and mix and let it sit for 2 minutes.
- Add the water, buttermilk mixture and butter sugar to the flour. Use a rubber spatula or whip to mix it quickly. DO NOT over beat it. This process should be quick.
- Pour the batter in the prepared pan and bake for about 15 minutes or until it springs back.
- Cut the cake to any shape you want.
- You could make a large dessert using a cake pan or make it personal with wine glasses. Your freeze proof wine glasses.
- Let the ice cream sit on the counter top to melt a bit.
- Fill the glass to about ½ inch using a spoon and freeze it for at least an hour before you pour the next layer of ice cream. In between one of the layers, add a slice or two of the cake.
- You can layer it any way you want.
- Before the last layer sets, add the cashew pieces and freeze until you are ready to serve. Leave it out for about 10-15 minutes before serving.
Disclaimer: Thank you to Z Gallerie for sponsoring this post. All opinions expressed are purely my own.