Meringue – Ice Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s), fresh
- 1 packet vanilla sugar
- 150 grams sugar
- 2 tablespoon rum
- 500 ml whipped cream
- 2 packs cream stabilizer
- 10 large meringues, just like from the bakery
- Chocolate (bark chocolate)
Print Recipe
Pin Recipe Instructions
- Line a 26 cm springform pan with baking paper and roughly crumble in 5 meringues as a base.
- Separate the eggs. Beat egg whites until stiff. Beat the whipped cream firmly with the cream stiffener. Mix the egg yolks with the vanilla sugar, the sugar and the rum until creamy. Then carefully fold in the egg whites and whipped cream.
- Put half of this cream on the meringue base. Crumble the remaining 5 meringues and spread on top. Cover with the rest of the cream and spread on. Cover the cake with aluminum foil and place in the freezer for at least 24 hours.
- Serve the cake frozen, decorate with bark chocolate beforehand.
- Tip: The cake tastes very good even if it is slightly thawed.
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