Spaghetti ice cream cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Fill the lady fingers into a freezer bag, close it and crumble finely with the cake roll. Melt butter in a pot and mix with the crumbs. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Spread the crumbs on top, press firmly. Chill for about 30 minutes.

2. 2

   In the meantime, whip 250 g cream until stiff, pour in the cream firming agent and vanillin sugar. Pour the cream onto the crumb base and place in the freezer for about 1 hour.

3. 3

   In the meantime, cut the vanilla pod in half lengthwise and scrape out the pulp. Stir 5 tablespoons of milk, 50 g sugar, vanilla pulp and pudding powder until smooth. Bring 300 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute while stirring. Place over a cold water bath and let it cool down while stirring occasionally.

4. 4

   Mix the mascarpone with the whisk of the hand mixer into the custard. Whip the rest of the cream until stiff and fold into the vanilla cream. Put the vanilla cream into a potato press and squirt it onto the cream mixture as a spaghetti dome, leaving a rim of about 1 cm. Let the cake freeze for about 5 hours.

5. 5

   Place the cake in the refrigerator about 1 hour before eating. Sort the raspberries just before serving. Place 350 g raspberries in a tall cup and puree with 50 g sugar, then pass through a sieve. Decorate the edge of the cake with the remaining raspberries. Finely grate the chocolate. Place the cake on a cake plate. Pour some raspberry sauce on the dome. Sprinkle with chocolate shavings. Add the rest of the sauce

Nutrition Facts

KCAL
440 kcal

CARBS
26 g

FATS
35 g

PROTEINS
5 g