Prince Pückler ice cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Fill ice cream wafers into a freezer bag, seal and crumble finely with the cake roll. Coarsely chop the couverture and melt over a warm water bath. Mix both. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Spread the crumbs on top, press firmly, also pressing up the edges. Chill for about 30 minutes. In the meantime soak the gelatine. Halve the vanilla pod and scrape out the pulp. Mix egg yolks, sugar, vanilla pulp and wine in a metal bowl. Whisk over a warm water bath (water must not boil) for about 12 minutes until thick and creamy white. Remove the mixture from the stove. Squeeze out the gelatine and fold it in. Stir the mixture over a cold water bath until cold. Whip 750 g cream until stiff and carefully fold into the wine cream. Divide cream into two portions. Pour the first portion onto the crumb base and let it freeze for about 15 minutes. Wash, clean and puree the strawberries and pass through a sieve. Mix with the remaining wine cream. Spread the strawberry cream on the first layer and place in the freezer for about 5 hours. Shortly before serving, whip 100 g of cream until stiff and fill into a disposable piping bag with star-shaped spout. Cut the cake into pieces and arrange on a plate, decorate with cream tuffs and chocolate ice cream wafers

2. 2

   Tip: If the cake is frozen for more than 5 hours, place in the refrigerator 1 hour before serving

3. 3

   4 1/4 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
25 g

FATS
38 g

PROTEINS
5 g