Torta Helada

  1. Peruvian Torta Helada Recipe
  2. How to prepare Frozen Cake
  3. Ingredients
  4. Method
  5. Tips and tricks
    1. The next day when you take it out of the refrigerator:
  6. Additional information

Peruvian Torta Helada Recipe

One of the advantages of the Ice Cream Cake is the minimum investment with few ingredients at low cost. Another reason why it is a favorite of many people is that it is quick and easy to prepare. This cake is perfect in the summer, for lovers of cold and jellies. Without a doubt, this will be the favorite of a hot afternoon. To eat!

How to prepare Frozen Cake

Frozen cake recipe
Frozen cake

The showy thing about this cake is that it has many colors and layers, although this second could be to our liking if we add more layers or we stick with the classic strawberry one. We can interact with the thickness of the jelly, the colors, and the chopped fruits however we want.

🔪 Prep Time30 minutes
🍲 Cook Time2 hours 30 minutes
⏲️ Total TimeThree hours
🍽️ Servings6 servings
🔥 Calories180 calories



  • 5 eggs
  • 125 grams flour
  • 125 grams sugar


  • 250 grams strawberry jelly
  • 15 grams colapez
  • 750 ml of water


  • 500 grams chantilly
  • 20 grams colapez
  • 125 grams strawberry jelly
  • 200 ml of water


  • 160 ml of water
  • 60 grams sugar


  1. Start by heating the oven to 180 degrees Celsius for 20 minutes.
  2. In a bowl add the eggs and sugar. Beat until they can triple their volume, if you have a mixer then much better. Go adjusting the speed little by little.
  3. Pour in the flour and sift until no traces of flour remain.
  4. For the cake we recommend using a number 20 mold. If you have it, place a parchment paper so that it fits. Pour the batter and take it to the oven for approximately 40 minutes.
  5. To prepare the gelatin, put the water in a pot on the stove, immediately add the gelatin and the colapez. Move until dissolved. As soon as it starts to boil, turn off the stove. Pour it into a mold, preferably the same size you used for the cake. Let it cool to room temperature and let it set for 2 hours.
  6. When you have your cake ready, let it cool and remove it from its mold. Remove the parchment paper and with a knife cut into two thin layers. Reserve it.
  7. Meanwhile we will be making the syrup. Mix the water with the sugar and stir until dissolved. Reserve it also for a moment.
  8. To prepare the cream now we will do the same steps as the gelatin. In a pot pour the water, add the gelatin and colapez. Turn on the stove and stir until dissolved. When it boils turn it off and reserve it.
  9. Now, beat the whipped cream at low speed. It does not have to be so smooth, that it has almost the texture of yogurt or a little thicker. Separate this into two containers, one slightly larger than the other.
  10. In the small container of the chantilly cream pour the still liquid gelatin and mix it. Then pour all the cream into the large bowl.
  11. Pour the cream into the mold where you made the cold jelly. Smooth it out with a spatula.
  12. Cover the layer of the mold with half of your cake. And pour the cream again. Cover it again with half of the cake. Pour the syrup you had and reserve it.
  13. Ready, take it to refrigerate overnight.
  14. On a flat container place the mold ready to uncover and lift it gently. Do not forget to quickly clean the excesses that have melted by the heat so that your cake is perfect.
Related:  Camotillo

Here we leave you two secrets so that your cake is intact when you remove it from the mold!

Tips and tricks

The next day when you take it out of the refrigerator:

  • Turn the pan on its side in the kitchen over low heat. When you see that it is loosening, do the same with the base.
  • Place the mold over a container with hot water for 5 seconds and turn it over.

Additional information

The Frozen Cake is a Peruvian dessert that is related to its appearance in the 60's. We do not have much information about its origin, regarding places, forms of consumption, among others. What we have noticed is the traditional way in which it was prepared, having strawberry jelly with whipped milk, strawberry jelly and sponge cake.

Over time the colors have varied, the use of orange jelly, pineapple, cherry, etc. is also added. Some also chopped fruit to freeze inside the jelly like peach in chunks, pineapple in chunks, strawberries in slices.

It must be said that before this cake broke in popularity and peak it was related to the reference of corn cake However, we note that this cake has become popular for all Peruvians. There is no bakery where it is not displayed for sale and where it is not present in some way.

It is easy to make since if you don't have an oven you could prepare it by buying a sponge cake and the rest is simple since everything is done based on refrigeration. And well, if you decide to make the cake on your own, much better, there is nothing better than making desserts at home.

Related:  Mazamorra Morada

If you liked this recipe, we ask you to values, comment and share it on social networks with your family and friends. Thank you so much for a "Like"!

The ice cream cake It is the favorite dessert for any season of the year. Do you want more Peruvian dessert recipes? Here I leave a link and the top 5 of our desserts:

  1. Recipe to make a Delicious Panettone
  2. How to prepare Turrón de Doña Pepa
  3. Recipe to prepare the delicious Mazamorra Morada
  4. Prepare Peruvian Rice Pudding
  5. Picarones Recipe
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