Strawberry ice cream cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Knead the ingredients for the shortcrust pastry, wrap in foil and chill for 30 minutes. Separate the eggs for the sponge cake. Beat the egg white until stiff, add sugar and stir in the egg yolk.

2. 2

   Mix flour and starch, sieve over it and fold in. Pour into a springform pan (26 cm Ø) lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes until golden brown.

3. 3

   Let it cool down. Roll out the short pastry and cut it into a circle (26 cm Ø). Bake at the same temperature for 10-12 minutes until golden brown. Melt the chocolate coating on a hot water bath. Coat the cooled shortcrust pastry base with it.

4. 4

   Place the sponge cake base on top and enclose with a springform pan rim. Wash and clean the strawberries. Put 6 fruits aside for garnishing. Cut 250 g strawberries into cubes, mash the rest. Mix yoghurt, strawberry puree, vanillin sugar and sugar.

5. 5

   Whip cream until stiff and fold in. Pour into a prepared ice cream machine and stir until creamy. Crush meringue. Fold in strawberry pieces and meringue cubes and pour the strawberry mixture onto the sponge cake base.

6. 6

   Leave in the freezer for about 6 hours. Roast the flaked almonds in a pan until golden brown and let them cool down. Whip cream and vanilla sugar until stiff. Fill 2/3 into a piping bag with perforated spout.

7. 7

   Remove the cake ring from the ice cream cake and spread the cake with cream, decorate with cream curls. Sprinkle almond flakes on the edge. Freeze the cake until you eat it. Before serving, decorate with strawberries, lemon balm and chocolate shavings.

8. 8

   Results in about 16 pieces.