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)
Print Recipe
Pin Recipe 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.
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