TORTA GELATO: Cookie and Gelato cake

Torta Gelato


Dose for a 24 cm diameter cake

  • 150g butter, softened
  • 120g caster sugar
  • 120g brown sugar
  • a pinch of salt
  • 1 whole egg
  • 1 yolk
  • 335g “00" flour
  • 3g baking powder
  • 2g bicarbonate of soda
  • 170g chocolate chips or peanuts
  • 1 tub Sammontana stracciatella Barattolino


  • Preheat the oven to 180°C.
  • In a mixing bowl, add the soft butter, sugars and pinch of salt. Beat with an electric whisk until fluffy.
  • Add the whole egg and the yolk and continue to whisk.
  • Add the sifted flour, baking powder and baking soda and continue to mix with the electric whisk.
  • Finally, add the chocolate chips, leaving some aside for the surface, and incorporate them by turning carefully with a rubberspatula.
  • Prepare 2 baking trays with baking paper with a circle drawn on each one with a diameter of about 22cm. Divide the dough into2 equal parts, weighing it to be precise, and flatten it out with your fingers on the baking tray, so that it covers each circle, to form large cookie bases. Scatter the chocolatechips previously set aside over each one.
  • Bake one base at a time in a static oven preheated to 180°C for about 20 minutes. Remove from the oven and leave to cool.
  • Remove the stracciatellaBarattolinoice cream 15-20 minutes in advance to soften it slightly.
  • Place the first cookie on a plate, turning it upside down. Make a ring of food-grade cardboard 4 cm high, with the same circumference as the biscuits, and place it around the first biscuit base.
  • Invert all the ice cream contained in a small jar and level it with a spatula, until it is flush with the paper ring.
  • Lay the second cookie on top of the ice cream, this time without turning it upside down.
  • Place in the freezer for 4-5 hours. Then the cake is ready to be served.


  • With the same method you can make a different cookie cake every time, just change the flavour of the jar.