The birthday is an excellent a chance to strike a pose, require a stand, submit your principles.

If you think maybe in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No point in blowing your birthday wish longing to get a 冰淇淋.

Occasionally I regret this rule. Like as soon as the birthday boy throws his weight behind ice-cream cake. My ice-cream cake tends to be, within the local lingo, a fail.

You’d think pressing frozen treats into cake pose can be simple. It’s not. Ice-cream cake is housed in the icebox, the location where the forecast is obviously freezing. Frozen soft ice cream is useful. Frozen cake is bad. Frozen icing is downright dangerous.

I’ve worked these complexities over many a birthday and lastly resigned myself on the obvious: Buy ice-cream cake. Which I recently did. The initial slice revealed a trade secret: all frozen goodies – no cake. Roughly little cake, and also this sort of fudgy disposition, it served as sturdy chocolate subflooring.

This news renewed my zeal for homemade ice-cream cake. I used again, after the store-bought blueprint. Also, I eliminated butter, which, in arctic conditions, turns from delicious to malicious. I baked and packed and stacked, then smoothed on clouds of meringue buttercream, without the butter.

Sliced and served, this cake stayed fudgy, creamy and fluffy. Nobody feared losing a tooth or losing interest. It was actually simply good and quickly gone. Leaving us wishing for further.

Prep: 2 hours, plus 8 or maybe more hours freezing

Bake: 8 minutes

Makes: 1 6-inch cake, serves 12

Ingredients:

2 ounces unsweetened chocolate

¼ cup canola oil

½ cup sugar

½ teaspoon vanilla extract

1 egg

¼ cup sifted cake flour

Pinch of salt

1 quart vanilla soft ice cream

1 quart coffee frozen treats

Soft icing, see recipe below

Mix:

Melt chocolate. Stir in (in order): oil, sugar, vanilla, egg, flour and salt.

Scrape batter into 2 6-x-2-inch cake pans, lightly oiled, bottoms lined with parchment paper. Bake at 350 degrees until just set, about 8 minutes. End up cake layers. Cool.

Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee in to the other, pressing firmly and smoothing the top. Set one cooled cake layer along with each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake needs to be thoroughly frozen to frost.)

Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky in addition to one other, cake sides down. Frost. Freeze. Let stand at room temperature about 10 mins before slicing.

Soft icing:

Whisk together 4 egg-whites and 1 cup sugar within the bowl of any stand mixer. Set bowl over a pan of boiling water and continue to whisk until 165 degrees hot. Return bowl to mixer and whisk on medium-high-speed until cool and fluffy, about 4 minutes. Beat in 4 ounces bittersweet chocolate, melted and cooled.