The ice cream is best prepared first thing in the morning. For this, cream and milk are put in a saucepan and boiled. The marzipan is diced and dissolved in the cream mixture until no pieces remain. Finally the vanilla paste is added.
In the meantime, whip the egg yolks and sugar until frothy. As soon as the marzipan has melted, the mixture is lifted under the egg and whipped again until creamy. Then the mixture is poured into the pot again and boiled up. Before the mass goes into the freezer, it is advisable to cool it down in an ice bath.
As soon as the mixture is in the freezer, it is stirred once every half an hour so that the ice cream is particularly creamy. The ice cream is ready after about 7 hours.
For the chocolate cake, the butter is first melted in a saucepan. The chocolate is chopped into small pieces and melted again in the butter. In the meantime, the flour, eggs, sugar, salt and vanilla sugar are mixed together and briefly whipped. The chocolate-butter mixture is folded in, the dough is placed in 5 small molds (a silicone cupcake mold is suitable for this) and baked in a preheated oven at 180 ° C for a maximum of 13 minutes. The baking time should not be exceeded under any circumstances, otherwise the liquid core will not be present.
For the roasted almonds, put sugar, vanilla sugar and water in a pan and heat until the sugar has melted. For the taste, the cinnamon stick is added to the pan. As soon as the sugar has melted, the almonds are added and mixed into a sticky sugar-almond mixture while stirring regularly. Finally the cinnamon stick is taken out again.
For the raspberry level, the thawed frozen raspberries and the sugar are put in a mixer and mixed into a puree.
Mint leaves and fresh raspberries are used for serving.
The cake is then decorated with powdered sugar.
Rabea prepared this recipe as a dessert on Thursday, July 30th, 2020 in the program “The Perfect Dinner” - Day 4 in Münster.
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