Strawberry-raspberry ice cream slices

Name: Strawberry-raspberry ice cream slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 225 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 50 g Flour; 1/2 TEASPOON Baking Powder; 375 g Strawberries; 350 g Raspberries; 1/2 Vanilla pod; 1 Egg yolk (size M); 600 g Whipped cream; 75 g Blueberries; 100 g red currants; baking paper; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
225 g Sugar
2 packages Vanillin sugar
1 pinch Salt
50 g Flour
1/2 TEASPOON Baking Powder
375 g Strawberries
350 g Raspberries
1/2 Vanilla pod
1 Egg yolk (size M)
600 g Whipped cream
75 g Blueberries
100 g red currants
baking paper
7-10 Tbsp Cling film

Directions

1
Line a box form (approx. 30 cm long; 2 l capacity) at the bottom with baking paper. Separate 2 eggs. Beat the egg whites and 1 tbsp. cold water until stiff, then add 50 g sugar, 1 packet of vanilla sugar and salt.
2
Add 2 egg yolks and fold under. Mix flour and baking powder, sieve onto the egg foam and fold in carefully.
3
Pour the mixture into the box mould and spread evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes. Remove the sponge cake from the oven, remove from the edge of the tin, turn over onto a sheet of baking paper and remove the baking paper.
4
Let the sponge cake cool down on a cake rack.
5
Wash 250 g strawberries, drain well, clean and halve. Sort 250 g raspberries, puree and pass through a sieve. Add prepared strawberries, puree again. Stir in 100 g sugar.
6
Separate 2 eggs, chill the egg whites. Cut the vanilla pod lengthwise and scrape out the pulp. Beat 3 egg yolks with vanilla pulp and 75 g sugar until creamy. Beat the egg whites and 300 g cream separately until stiff. Fold cream first, then beaten egg white into the egg yolk cream.
7
Line the box mould with foil, place the sponge cake base in the mould. Remove approx. 100 g of the berry puree and place in a cool place. Stir about half of the remaining berry puree into the egg cream. Pour the cream into the mould and spread.
8
Spread the rest of the fruit puree on top and fold it into the cream in streaks with a fork. Smooth the cream and freeze for at least 6 hours, preferably overnight.
9
Select blueberries and 100 g raspberries. Wash and drain the blueberries, currants and 125 g strawberries. Clean the strawberries, halve or cut them into pieces. Strip the currants from the panicles.
10
Whip 300 g cream and 1 packet of vanillin sugar until stiff.
11
Release the ice cream cake from the mould with the help of the foil and remove the foil. Spread the cream loosely on the ice-cream cake and spread the berries on top. Sprinkle with remaining fruit puree or add puree.