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Fill the cylindrical chakli dough holder or Puttu maker with first layer of ice cream, this round shape is the first and foremost step to get cylindrical ice cream layers.
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Chill cylindrical mold filled with ice cream for 6 hours or over night in freezer.
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Meanwhile prepare the card boards, cake layer for cassata base or bread and get ready with it.
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Egg based Vanilla Sponge or Hot Milk Sponge or Eggless Vanilla Sponge Cake and for more tea cakes click HERE.
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Actually I used fresh orange flavored cake as the base, will post the link HERE later so stay tuned.
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Place the boards as shown in video by allowing space in the center to fit the first mango ice cream layer.
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Unwrap the mango layer from the mold and once added to the pan chill it for 1 hour or until layer is firm.
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Adjust the card board to add the next layer also make sure you have enough room for the next layer that is the space outside the board.
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Add little gooey and not completely melted Pistachios Ice Cream layer and allow it to chill for 6 hours or until it is firm.
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Here comes the molding/shaping part where you can shape the ice cream layer using knife or cake leveler.
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Do as shown in the video tutorial and make it fast otherwise ice cream melts.
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If it happens do freeze for a while and continue.
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Trim the sharp edges on both sides and level the top and make it even all over by filling any gaps and if needed trim the excess.
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Once done, let the ice cream sets for 6 hours or until firm in the freezer.
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Later add the final Strawberry layer, I have added little chopped cashews in the ice cream as well (optional).
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Its optional to use the cardboard while adding the final layer of ice cream that has to stay close to the bread pan.
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Since the bread pan is wide on the top, if you use it you can save ice cream and some time while shaping it.
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Allow to chill in freezer until it becomes firm.
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Now do shape the final layer by trimming the sharp sides and level the top as in the video tutorial.
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Add cashews when satisfied with shaping the ice cream.
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Again chill until it firms up.
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Slice when its immediately out from the freezer, ta da homemade perfect cassata is ready to dig in.
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Serve chilled :-)