Butter cookie ice cream cake

Name: Butter cookie ice cream cake
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 fresh eggs (Gr. M); 75 g + 50 g sugar; 100 g Double cream cheese; 7-10 Tbsp grated peel and juice of 1/2 organic lime; 200 g Whipped cream; 10 Butter biscuits; 300 g frozen raspberries; 1 package Vanillin sugar; 7-10 Tbsp Cling film; 1 small freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 fresh eggs (Gr. M)
75 g + 50 g sugar
100 g Double cream cheese
7-10 Tbsp grated peel and juice of 1/2 organic lime
200 g Whipped cream
10 Butter biscuits
300 g frozen raspberries
1 package Vanillin sugar
7-10 Tbsp Cling film
1 small freezer bag

Directions

1
Line a ring cake mould (approx. 600 ml capacity; 14 cm Ø) with cling film. Separate the eggs. Mix the egg yolks and 75 g sugar with the whisk of the hand mixer until creamy. Carefully stir in cream cheese.
2
Stir in lime zest and juice.
3
Separately beat egg whites and cream until stiff. Carefully fold the cream first, then the beaten egg white into the cream cheese mixture with a whisk.
4
Put the biscuits in the freezer bag and crumble coarsely. Layer the ice cream mixture and biscuit crumbs alternately in the mould. Place in the freezer for at least 3 hours (preferably overnight).
5
Defrost the raspberries. Puree finely, pass through a sieve. Stir in 50 g sugar and vanillin sugar. Serve the ring cake with raspberry puree.