Ice Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g ladyfiners
- 125 g butter
- 3 egg (s), including the yolk
- 75 grams sugar
- 3 tablespoon rum
- 3 egg (s), including the egg white
- 100 g chocolate (block chocolate), chopped
- 600 ml cream
- 1 pack cream stabilizer
- Cocoa powder, for sprinkling
Print Recipe
Pin Recipe Instructions
- Check that there is enough space for a springform pan in the freezer or chest.
- Crumble the ladyfingers. For example by hand or with a rolling pin. Melt the butter at the same time. Mix together and press down on the base of the springform pan (tip: use baking paper).
- Beat the three egg whites into egg whites. Beat the egg yolks, sugar and rum. Beat the cream and cream stiffener. Mix everything and fold in the block chocolate, pour into the springform pan.
- Freeze for at least 3 hours. Dust with cocoa powder before serving (optional).
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