Ice Cream – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 14) |
Ingredients
- 100 g almond sticks
- 100 g apricot (s), dried
- 100 g wafer rolls, with chocolate
- 100 g chocolate, at least 50% cocoa content
- 4 egg yolks
- 75 grams sugar
- 1 small vanilla pod, the scraped out pulp from it
- 1 teaspoon cinnamon
- 1 teaspoon gingerbread spice
- 500 g cream, sweet
- 5 orange (s), untreated
- 100 ml orange liqueur
Print Recipe
Pin Recipe Instructions
- Roast the almonds without fat, leave to cool. Dice or chop apricots, wafer rolls and chocolate.
- Beat egg yolks, sugar and spices until creamy. Fold in the chocolate, almonds and wafer rolls. Whip the cream until stiff and mix with the egg cream. Pour the mixture into a cold-rinsed Guglhupf pan and freeze overnight.
- First rub the peel of the oranges in zest. Then peel, fillet and mix with the orange liqueur. Let it steep for at least 40 minutes.
- Tip: You can also marinate the oranges with juice and then serve warm with the ice cream, slightly caramelized.
- Take the tin out of the freezer approx. 30 minutes before serving, then turn it out and serve garnished with orange zest.
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