Ice cream cake: Mascarpone cream apricots
easy
45 mins
45 mins
Ingredients
- 200 g Dark chocolate
- 1 pack of Meringue shells (8 pieces = 80 g)
- 100 g Cantuccini (Italian almond biscuits)
- 1 can(s) (425 ml) Apricots
- 750 g Whipped cream
- 250 g Mascarpone
- 2 packages Vanillin sugar
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp some apricot halves, some meringue spots, 1 tablespoon chopped dark chocolate and 1 -2 tablespoons roasted almond flakes to decorate
- 7-10 Tbsp Cling film
Directions
- 1
Roughly chop the chocolate. Crumble meringue or cut into pieces. Cut cantuccini into pieces. Drain apricots well and dice. Whip the cream with the whisks of the hand mixer until stiff.
- 2
Mix mascarpone, vanillin sugar and icing sugar briefly. Fold in 2-3 portions of cream. Then fold in chocolate, cantuccini, apricots and meringue. Rinse 2 ring cake moulds (each containing approx. 1 litre) with cold water and distribute the cream mixture into the moulds. When filling in the moulds, make sure that there are no air holes. To do this, spread the mixture in the mould with a spoon and press down gently. Finally, lightly tap the filled mould on the work surface. Cover the moulds with cling film and freeze them in the freezer for approx. 24 hours. Dip the ice-gugelhupf into hot water about 20 minutes before serving until just under the rim. Turn out the cake onto a plate.
- 3
To do this, spread the mixture in the mould with a spoon and press down gently. Finally, lightly tap the filled mould on the work surface. Cover the moulds with cling film and freeze them in the freezer for approx. 24 hours. Dip the ice-gugelhupf into hot water about 20 minutes before serving until just under the rim. Turn out the cake onto a plate. Decorate as desired with apricots and meringue tuffs. Sprinkle with chopped chocolate and flaked almonds
Nutrition Facts
230 kcal
14 g
18 g
2 g
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