Milk cream ice cream cake with cherries
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp slightly + 125 g soft butter
- 1/2 Organic Lemon
- 100 g Double cream cheese
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 200 g Sugar
- 7-10 Tbsp Salt
- 3 Eggs (Gr. M)
- 200 g Flour
- 1 TEASPOON Baking Powder
- 150 g Frozen cherries
- 50 ml + 100 ml Amaretto
- 150 g cherry jam
- 1 tin(s) (400 g) sweetened condensed milk
- 7-10 Tbsp 2 1/2 tablespoons lemon juice
- 2 packages cream stiffener
- 300 g Whipped cream
Directions
- 1
Grease a springform pan (20 cm Ø) for the dough. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lemon hot and dab dry. Finely grate the peel. Squeeze lemon.
- 2
Cream 125 g soft butter, cream cheese, lemon zest, vanilla pulp, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour and baking powder. Stir 2 tablespoons lemon juice into the sugar-egg mixture.
- 3
Smooth the dough in the form. Bake in a hot oven for 45-50 minutes. Remove from the oven. Let it cool down.
- 4
Let the frozen cherries thaw briefly, chop coarsely. Mix with 50 ml liqueur. Heat the jam and stir into the cherries. Remove the cake from the tin. Slice horizontally three times. Sprinkle 100 ml liqueur on the cut surface of the cake base and lid.
- 5
Whip condensed milk with lemon juice and cream stiffener for approx. 3 minutes. Whip cream until stiff. Fold into the milk cream. Halve the cream, chill one half. Spread the milk cream on the lower base approx. 1⁄3
- 6
Ca. 1⁄3 Spread cherries on it. Place second base on top. Repeat the process twice, finishing with the cake lid and carefully pressing down. Spread the cake with the remaining cold milk cream all around.
- 7
Put the cake in the freezer for at least 6 hours. Defrost in the refrigerator about 30 minutes before serving.
Nutrition Facts
490 kcal
61 g
23 g
8 g
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