Gâteau à la crème glacée

Name: Gâteau à la crème glacée
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 100 g Meringue; 100 g Dark chocolate; 100 g Milk chocolate; 1 kg Whipped cream; 2 Egg yolk (size M); 3 TABLESPOONS Icing sugar; 2 TABLESPOONS Rum or brandy; 125 g Hazelnut brittle; baking paper; 7-10 Tbsp Freezer

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

100 g Meringue
100 g Dark chocolate
100 g Milk chocolate
1 kg Whipped cream
2 Egg yolk (size M)
3 TABLESPOONS Icing sugar
2 TABLESPOONS Rum or brandy
125 g Hazelnut brittle
baking paper
7-10 Tbsp Freezer

Directions

1
Put the meringue in a freezer bag. Close the bag and roll the meringue over it briefly with the rolling pin so that the meringue is coarsely crushed. Slice the chocolate into small pieces with a peeler or vegetable slicer. Whip the cream with the whisk of the hand mixer until stiff. When the cream is almost stiff, stir in egg yolks, icing sugar and alcohol one after the other. Whip for another 2 minutes.
2
Set aside some brittle, meringue and chocolate, fold the rest into the cream mixture. Line a springform pan (26 cm Ø) with baking paper. Pour in the mixture and spread loosely. Sprinkle with the ingredients set aside. Cover the baking tin and put it in the freezer overnight. Take out 10 minutes before serving. Remove from the mould and serve immediately
3
Waiting time approx. 12 hours