Malaga ice cream cake with cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon lukewarm water until stiff. Add sugar. Stir in the egg yolks one after the other. Add lemon zest. Mix flour and baking powder, sieve onto the egg foam mixture and fold in.

2. 2

   Grease the bottom of a springform pan (26 cm Ø). Pour in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Let it cool down. Cut the vanilla pod lengthwise and scrape out the pulp.

3. 3

   Bring the milk, vanilla pulp and vanilla pod to the boil. Stir egg yolk and 175 g sugar until creamy. Gradually stir the hot vanilla milk into the egg yolk. Heat up in a saucepan while stirring until the cream thickens, but do not boil.

4. 4

   Stir the cream cold and let it cool completely in the refrigerator. Wash the raisins, drain and pour rum over them. Drain the cherries and chop them coarsely, except for a few for decoration. Whip 350 g cream until stiff and fold into the cream.

5. 5

   Also fold in raisins and cherries. Place the edge of the springform pan around the sponge cake base and spread the parfait mixture on top. Let it freeze for at least 5-6 hours. Wrap the edge of the springform pan with a warm tea towel and remove the cake.

6. 6

   Whip the remaining cream and sugar until stiff. Spread the cake all around and fill the remaining cream into a piping bag with a perforated spout. Decorate cake with tuffs. Sprinkle with chopped bark chocolate and decorate with remaining cherries, wafer rolls and mint leaves.

7. 7

   Results in about 16 pieces.