Raspberry ice cream cake with meringue

Name: Raspberry ice cream cake with meringue
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 90 g + 60 g finished meringue; 1 (125 ml) Bottle; 7-10 Tbsp chocolate sauce; 400 g Raspberries; 500 g Whipped cream; 3 tablespoons (30 g) Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Meringue, raspberries; 7-10 Tbsp and balm; 7-10 Tbsp Clear film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

90 g + 60 g finished meringue
1 (125 ml) Bottle
7-10 Tbsp chocolate sauce
400 g Raspberries
500 g Whipped cream
3 tablespoons (30 g) Sugar
2 packages Vanillin sugar
7-10 Tbsp Meringue, raspberries
7-10 Tbsp and balm
7-10 Tbsp Clear film

Directions

1
Coarsely crumble 90 g meringue and mix with approx. 2/3 of the chocolate sauce. Moisten a springform pan (26 cm Ø) slightly with water and line it with cling film crosswise smooth. Spread the chocolate meringue crumbs on the bottom of the springform pan and freeze for about 30 minutes
2
Coarsely crumble 60 g meringue. Select the raspberries and wash if necessary. Whip cream until stiff. Let sugar and vanillin sugar trickle in. Fold in meringue crumbs and raspberries. Spread the cream on the base. Sprinkle with the rest of the chocolate sauce, up to 1 tbsp. Spoon the sauce lightly into the cream. Smooth everything and freeze covered overnight
3
Allow the cake to stand at room temperature for about 10 minutes before serving. Loosen the edge of the springform pan, remove the springform pan bottom and cling film. Decorate cake with chocolate sauce and possibly with meringue, raspberries and lemon balm. Let thaw for about 20 minutes and serve