Black Forest ice cream cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Cut out 1 Wienerboden in the shape of the wreath mould base (24 cm Ø, 2 l capacity). Use the remaining sponge cake for other purposes. Sort the blueberries. Separate the eggs.

2. 2

   Beat the egg yolks, vanilla sugar and 50 g sugar with the whisk of the hand mixer for about 10 minutes until very creamy. Beat the egg whites until stiff, adding 75 g sugar. Beat 250 g cream until stiff. Fold blueberries, chocolate, beaten egg white and cream into the egg yolk mixture. Line a ring mould with cling film. Pour in the ice cream mixture, place Wienerboden on top and place in the freezer overnight. Remove from the mould about 30 minutes before serving and turn out onto a plate. Place in the refrigerator. Whip 100 g cream until semi-stiff.

3. 3

   Pour in the ice cream mixture, place Wienerboden on top and place in the freezer overnight. Remove from the mould about 30 minutes before serving and turn out onto a plate. Place in the refrigerator. Whip 100 g cream until semi-stiff. Pour onto the ice cream cake. Decorate as you like with chocolate curls and blueberries