Cake baked in ice cream biscuits... endless creativity from the cooks of Shou Tabkhin Alyoum

Ice cream biscuits (biscotti)

113 g butter (1/2 cup)

1 cup sifted powdered sugar

1 1/2 cups sifted cake flour

3 eggs

1/2 cup milk

Vanilla

2 tbsp cocoa powder — optional

Place the butter in a mixer and begin whipping.
Gradually add the sugar while continuing to whip until the mixture becomes pale yellow.
Add egg yolks one at a time, add vanilla and mix.
Gradually add flour, milk and cocoa (if using), mixing a little at a time until combined.
Whip the egg whites separately until thick and glossy.
Fold the whipped egg whites into the main batter gently with a spoon until incorporated.
Spoon a little cake batter into each ice cream biscuit, filling about three-quarters full.
Place the filled biscuits upright in a baking tray so they stand vertically.
Bake on the middle rack at 180°C for about 25 minutes.
When you remove the cake-filled biscuits from the oven, pierce each from top to bottom with a thin wooden skewer so steam can escape and the biscuits won’t become soggy.
After the cake cools completely, decorate with ice cream or whipped cream when serving.

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Cake with Ice Cream Biscuits

Prep checklist