Mrs Holles snow cake

Name: Mrs Holles snow cake
Cook time: 30 min
Total time: 5 h 30 min
Yield: 12
Ingredients: 75 g roasted almonds (e.g. from Seeberger or from the fair); 60 g Meringue; 125 g Raspberries; 650 g Whipped cream; 1 tin(s) (160 g each) unsweetened coconut milk; 200 g Fresh cream; 50 g liquid honey; 50 g Coconut flake; Two pck. Vanilla sugar; 12 Paper baking cups (5 cm Ø)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

As if Frau Holle had let it rain delicate flakes ... The iced cream cakes are covered with little caps of loose beaten egg white and fine coconut flakes

COOK TIME
30 mins

TOTAL TIME
330 mins

Ingredients

Servings: 12

75 g roasted almonds (e.g. from Seeberger or from the fair)
60 g Meringue
125 g Raspberries
650 g Whipped cream
1 tin(s) (160 g each) unsweetened coconut milk
200 g Fresh cream
50 g liquid honey
50 g Coconut flake
Two pck. Vanilla sugar
12 Paper baking cups (5 cm Ø)

Directions

1
Roughly chop the almonds. Coarsely crumble the meringue with your fingers. Sort raspberries. Line twelve troughs of a muffin sheet with paper cups.
2
For the ice cream mixture, whip 250 g cream until stiff. Mix coconut milk, crème fraîche and honey. Fold in cream with raspberries, almonds and 40 g meringue crumbs. Spread the mixture into the bowls and freeze for about 4 hours.
3
Mix the grated coconut and the rest of the meringue crumbs. Whip 400 g of cream until stiff, adding vanilla sugar. Pour cream into a piping bag with a large perforated spout and squirt onto the ice cream cakes. Sprinkle with coconut mixture. Freeze for about 1 more hour. Remove the tartlets about 15 minutes before serving.