Ice cream cake with vanilla ice cream and raspberries

Name: Ice cream cake with vanilla ice cream and raspberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 2 packs (each containing 1 l) Vanilla ice cream; 1 glass (225 g) Raspberry Jelly; 100 g frozen raspberries; 25 g Whole milk couverture; 100 g Whipped cream; 125 g Raspberries; 2 TABLESPOONS crushed pistachio kernels; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
2 packs (each containing 1 l) Vanilla ice cream
1 glass (225 g) Raspberry Jelly
100 g frozen raspberries
25 g Whole milk couverture
100 g Whipped cream
125 g Raspberries
2 TABLESPOONS crushed pistachio kernels
baking paper

Directions

1
Whisk eggs, sugar, vanilla sugar and salt on a hot water bath until the sugar has dissolved. Then beat cold until a firm cream is formed. Mix flour, starch and baking powder and fold into the egg-sugar mixture.
2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Remove from oven, let cool on a cake rack and remove from the tin after approx. 15 minutes.
3
Allow to cool down completely. Let ice cream thaw in the refrigerator for about 30 minutes. In the meantime, cut the sponge cake in half crosswise. Heat the jelly and spread it on the cut surfaces of the pastry base halves.
4
Place a cake ring around a sponge cake base. Mix 2/3 of the ice cream with the frozen raspberries and spread on the base. Place 2. cake base on top. Spread the rest of the ice cream on top and freeze in the freezer for 4-5 hours.
5
Coarsely chop the chocolate coating and melt it on a hot water bath. Pour into a freezer bag, cut off a small corner. Whip the cream until stiff, fill it into a piping bag with a medium-sized punched spout and squirt about 14 tuffs onto the cake.
6
Loosen the cake ring, decorate the cake edge with the chocolate coating. Place a raspberry on each tuff. Sprinkle with remaining raspberries and pistachios. Makes about 14 pieces.