Stracciatella ice cream cake

Name: Stracciatella ice cream cake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and semolina; 100 g Raisins; 90 g finished meringue; 300 g Dark chocolate; 100 g Almond kernels (with skin); 100 g Walnut kernels; 800 g Whipped cream; 2-3 TABLESPOONS flaked almonds; 8-10 small ready made meringue spots to decorate

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and semolina
100 g Raisins
90 g finished meringue
300 g Dark chocolate
100 g Almond kernels (with skin)
100 g Walnut kernels
800 g Whipped cream
2-3 TABLESPOONS flaked almonds
8-10 small ready made meringue spots to decorate

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with semolina. Wash the raisins and let them drain well. Crumble or chop meringue into small pieces. Finely chop 200 g chocolate. Coarsely chop almond and walnut kernels
2
Whip the cream, possibly in portions, with the whisk of the hand mixer until stiff. carefully fold raisins, meringue pieces, chopped chocolate, almonds and walnuts into the cream
3
Pour the cream mixture into the springform pan and smooth it down. Cover and freeze for at least 24 hours in the freezer. Take the cake out of the freezer 20-30 minutes before serving and let it thaw slightly at room temperature
4
Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop 100 g chocolate, melt in a hot water bath and let it cool down again a little. Crumble 2 small meringue crumbs coarsely
5
Dip a knife into hot water and use it to remove the cake from the edge of the mould all around. Place it on a cake plate. Decorate with meringue spots and crumbs. Drizzle chocolate over it. Sprinkle with almond flakes. Serve immediately