The birthday is an excellent time to strike a pose, go on a stand, submit your principles.

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

From time to time I regret this rule. Like when 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 goodies into cake pose will be simple. It’s not. Ice-cream cake is housed inside the icebox, where the forecast is usually freezing. Frozen frozen goodies is great. Frozen cake is bad. Frozen icing is downright dangerous.

I’ve worked these complexities over many a birthday and ultimately resigned myself towards the obvious: Buy ice-cream cake. Which I recently did. The 1st slice revealed a trade secret: all ice cream – no cake. Approximately little cake, and of this kind of fudgy disposition, it served as sturdy chocolate subflooring.

This news renewed my zeal for homemade ice-cream cake. I attempted 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, minus the butter.

Sliced and served, this cake stayed fudgy, creamy and fluffy. No one feared losing a tooth or losing interest. It had been simply good and quickly gone. Leaving us wishing for further.

Prep: 2 hours, plus 8 or even 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 ice cream

1 quart coffee ice cream

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. Prove cake layers. Cool.

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

Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky along with other, cake sides down. Frost. Freeze. Let stand at room temperature about ten minutes before slicing.

Soft icing:

Whisk together 4 egg whites and 1 cup sugar from the bowl of any stand mixer. Set bowl across 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.