Iced cherry cake from finished ice cream

Name: Iced cherry cake from finished ice cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 25 g Flour; 25 g Cornstarch; 1 knife tip Baking Powder; 1 TABLESPOON Cocoa powder; 1 glass (370 ml) Sour cherries; 1 package (1500 ml) Zabaione or vanilla ice cream; 100 g Walnut kernels; 1 1/2 (each 200 g) Cup of whipped cream; 12 Cocktail cherries; 7-10 Tbsp Mint; 7-10 Tbsp Cocoa powder

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
25 g Flour
25 g Cornstarch
1 knife tip Baking Powder
1 TABLESPOON Cocoa powder
1 glass (370 ml) Sour cherries
1 package (1500 ml) Zabaione or vanilla ice cream
100 g Walnut kernels
1 1/2 (each 200 g) Cup of whipped cream
12 Cocktail cherries
7-10 Tbsp Mint
7-10 Tbsp Cocoa powder

Directions

1
Beat the eggs, sugar and vanillin sugar until thick and creamy. Mix flour, starch, baking powder and cocoa, sieve over the mixture and fold in. Line the bottom of a springform pan (22 cm Ø) with baking paper.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: unsuitable/ gas: level 3) for approx. 20 minutes. Let it cool down. Drain cherries and thaw ice.
3
Cut the sponge once. Place the edge of the springform pan around the 1st base. Spread cherries on top. Chop the nuts coarsely, stir into the ice cream and place on the cherries. Place the 2nd cake base on top. Place in the freezer for about 2 hours.
4
Whip the cream until stiff. Remove the cake from the mould. Spread half of the cream on the cake surface. Fill the rest of the cream into a piping bag with a star nozzle. Decorate the cake with cream patches, cocktail cherries and mint.
5
Dust a little cocoa on it. Makes about 12 pieces.