Malaga ice cream cake

Name: Malaga ice cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 Eggs (size M); 250 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g Flour; 1 TEASPOON Baking Powder; 1/2 Vanilla pod; 1/4 l Milk; 6 Egg Yolk; 7-10 Tbsp (size M); 100 g Raisins; 6 TABLESPOONS Rum; 1 glass (680 ml) Morello cherries; 600 g Whipped cream; 3-4 Tbsp Cherry Jelly; 5-6 fresh cherries with stalk; 2 TABLESPOONS Lindt Chocolate Rolls; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 Eggs (size M)
250 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g Flour
1 TEASPOON Baking Powder
1/2 Vanilla pod
1/4 l Milk
6 Egg Yolk
7-10 Tbsp (size M)
100 g Raisins
6 TABLESPOONS Rum
1 glass (680 ml) Morello cherries
600 g Whipped cream
3-4 Tbsp Cherry Jelly
5-6 fresh cherries with stalk
2 TABLESPOONS Lindt Chocolate Rolls
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon lukewarm water until stiff. Add 50 g sugar. Stir in the egg yolks one after the other. Add lemon zest. Mix flour and baking powder, sieve onto the egg foam and fold in. Grease the bottom of a springform pan (26 cm Ø).
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 15 minutes. Let it cool down. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pulp and pod to the boil. Stir egg yolk and 175 g sugar until creamy. Gradually stir hot vanilla milk into the egg yolk. Heat up in a saucepan while stirring until the cream thickens, but do not boil. Stir the cream until cold and let it cool down completely in the refrigerator. Wash and drain the raisins and pour rum over them. Drain the cherries and chop roughly. Whip 350 g cream until stiff and fold into the cream. Fold in raisins and cherries as well. Spread the parfait mixture on the base.
3
Heat up in a saucepan while stirring until the cream thickens, but do not boil. Stir the cream until cold and let it cool down completely in the refrigerator. Wash and drain the raisins and pour rum over them. Drain the cherries and chop roughly. Whip 350 g cream until stiff and fold into the cream. Fold in raisins and cherries as well. Spread the parfait mixture on the base. Let it freeze for at least 5-6 hours. Wrap a warm tea towel around the edge of the springform pan and remove the cake. Beat 250 g cream and 25 g sugar until semi-stiff. Spread the cake all around. Pass the cherry jelly through a sieve. Wash the cherries, dab dry and dip into the jelly. Decorate cake with cherries and chocolate rolls
4
Let it freeze for at least 5-6 hours. Wrap a warm tea towel around the edge of the springform pan and remove the cake. Beat 250 g cream and 25 g sugar until semi-stiff. Spread the cake all around. Pass the cherry jelly through a sieve. Wash the cherries, dab dry and dip into the jelly. Decorate cake with cherries and chocolate rolls