Turkish Ice Cream Cake Recipes

25 BEST TURKISH DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Turkish treat in 30 minutes or less!

TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
• Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
• Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
• In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
• Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
• Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
• Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
• Cut the cake into portion-sized squares or rectangles while still in the pan.
• Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
• Before serving, garnish each square of cake with a pinch of coconut and ground nuts.

TURKISH DELIGHT ICE CREAM CAKE

Steps:

• Grease and line base of 23 cms springform pan with baking paper.
• Toast almonds till golden for about 3 minutes in small non stick frypan.
• Spoon ice cream into large bowl. soften for 10 minutes.
• Add yoghurt and cinnamon to softened ice cream.
• Combine well then fold throght Turkish Delight and 1 cup of almonds.
• Spoon into pan, top wit rest of almonds.
• Cover with foil.
• Freeze overnight.
• Cut into wedges to serve.

TURKISH ICE-CREAM CAKE

Steps:

• Line a round cake tin with baking paper.
• Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
• Fold in the raspberries, turkish delight, marshmallows and pistachios.
• Spoon into the cake tin and freeze for 24 hours.
• Turn out and decorate with extra turkish delight, berries and nuts.

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.