Strawberry ice-gugelhupf

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   First wash and put 750 g strawberries. Puree with 75 g sugar. Pre-freeze in the freezer for about 1 1/2-2 1/2 hours until the puree is thick and creamy, stir several times in between. Place a silicone or a metal ring cake mould lined with cling film (22 cm Ø; approx. 2.5 l capacity) in the freezer.

2. 2

   Put aside about 10 meringue spots for decoration. Crumble the rest with your hands. Separate the eggs. Beat the egg yolks, 125 g sugar and vanillin sugar with the whisk of the hand mixer for about 3 minutes until creamy.

3. 3

   Stir in yoghurt. Beat the egg white and 1 pinch of salt until stiff, while pouring in 2 tbsp. of sugar. Whip the cream until stiff. Fold cream first, then beaten egg white and finally meringue crumbs into the yoghurt cream.

4. 4

   Pour 1/3 of the cream into the cold ring cake tin, then 1/3 of the strawberry mixture, and pull through spirally with a fork. Repeat this procedure 2 times. Cover the mould with cling film, at least

5. 5

   freeze overnight.

6. 6

   Now wash 250 g strawberries, clean and halve them. Dip the mould briefly in hot water until just under the edge. Turn out the ring cake onto a plate. Remove the foil. Crumble 3 meringue dabs. Sprinkle on the ring cake.

7. 7

   Spread strawberries and the rest of the meringue around it.

Nutrition Facts

KCAL
150 kcal

CARBS
20 g

FATS
6 g

PROTEINS
3 g