Cake Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 egg (s)
- 75 grams sugar
- 0.5 bag ½ vanilla sugar
- 0.5 bag ½ (s) baking powder
- 85 g mararine
- 100 grams flour
- 5 tablespoon mineral water
- 2 teaspoons cocoa powder
- 200 g couverture
- Cake icing, (chocolate icing)
- Sweets, (colorful sprinkles, chocolate sprinkles)
Print Recipe
Pin Recipe Instructions
- You need an ice cream cake pan and 6 wooden sticks for the stems.
- Separate the eggs. Beat the egg whites with 30 g sugar until stiff. Beat the egg yolks with the remaining sugar, vanilla sugar, mineral water and margarine until frothy. Stir in the flour, baking powder and cocoa and then fold in the egg whites. Grease the indentations of the ice cream cake tin with butter, fill in the batter (not too much) and smooth it out. Bake in a preheated oven (top and bottom heat) at 180 ° C for about 20 minutes.
- Let the pastry cool for about 10 minutes and then remove it from the mold. If necessary, cut the shape again if you had filled in too much. Carefully insert the popsicle sticks, then cover with chocolate icing if you like and decorate as you wish, so add colorful sprinkles or chocolate sprinkles or brittle. Place the ice cream on baking paper or sandwich paper and let cool or dry for approx. 1 hour.
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