Ice cream cake with apricots

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks and 50 g sugar until the sugar is dissolved. Beat the egg whites until stiff, add the rest of the sugar and fold in. Divide the mixture and chill one half for the second layer. Drain apricots, drain and puree.

2. 2

   Add lemon juice and 2 tablespoons apricot brandy to one half of the cream. Whip 250 g cream until stiff and fold in as well. Pour the cream into a springform pan (26 cm Ø) and freeze in the freezer for about 2 hours. When everything is frozen stiff, prepare the second layer. For this, crumble the macaroons and fold them into the cream that has been set aside. Grate 50 g dark chocolate coating, scrape the pulp from the vanilla pod and fold into the cream together with the rest of the apricot brandy. Whip 250 g cream until stiff and fold in as well. Spread the mixture over the frozen first layer. Place in the freezer again for about 2 hours until the second layer of cream has set. Whip the remaining cream until stiff.

3. 3

   Whip 250 g cream until stiff and fold in as well. Spread the mixture over the frozen first layer. Place in the freezer again for about 2 hours until the second layer of cream has set. Whip the remaining cream until stiff. Grate the chocolate coating and fold into the cream. Use an ice-cream scoop to cut out balls from the chocolate cream and decorate the cake with them. Decorate as you like with chocolate shavings and apricot strips

4. 4

   waiting time approx. 4 hours