Ice Chip Cake with 3 Layers

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 min
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

1 ½ liter whipped cream
1 packet chocolate flakes
5 bag / s meringue à 100 g, (mini meringue, drops)
1 bottle dessert sauce (raspberry sauce)
1 bottle dessert sauce (walberry sauce)

Instructions

Whip the cream until stiff and divide into 3 equal portions (i.e. 500 ml of cream per layer). Crumble the meringue into large pieces. Hold back some for decoration.
For the first layer, mix the cream with raspberry sauce and 1.5 bags of meringue and pour into the springform pan.
For the 2nd layer, mix the cream with the chocolate flakes and again 1.5 bags of meringue and place in the springform pan.
For the 3rd layer, mix the cream with the forest berry sauce and 1.5 bags of meringue and place in the springform pan as the last layer.
Now place the retained meringues on the cake as a decoration. Freeze the cake in the freezer for at least 24 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.