Steffis-style Ice Cream Cake with Chocolate-vanilla Flavor, Meringue and Brittle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 8 egg (s)
- 4 vanilla sugar
- 200 sugar
- 1 liter cream
- 1 bag / s meringue, approx. 00g
- 75 g hazelnut brittle
- 1 packet chocolate chips
- 3 tablespoon, heaped cocoa
Print Recipe
Pin Recipe Instructions
- The ice cream cake consists of a vanilla lower half, a separating layer of meringue and a chocolate upper half.
- For the lower half of the vanilla, beat 4 egg yolks, 2 vanilla sugar and 100 g sugar until frothy. Then whip 500 ml of cream and then add the package of hazelnut brittle and the frothy egg mixture and fold in. Line a springform pan with cling film, add the mixture and smooth it out. Crumble the meringue into small pieces and distribute evenly over the vanilla mixture in the springform pan.
- Now put the springform pan in the freezer and let it freeze while the chocolate top half is being processed so that the halves don`t run into each other later. (Practical tip: It makes sense to wash the two bowls now.)
- For the upper half of the chocolate, beat 4 egg yolks, 2 vanilla sugar and 100 g sugar again until frothy. Then whip 500 ml of cream together with 3 tablespoons of cocoa. Fold in the frothy egg mixture and the packet of chocolate chips. Now take the frozen lower half out of the freezer and pour the chocolate mixture on top. Decorate the ice cream cake as you like. Freeze the ice cream cake in the freezer for 24 hours.
- To make it easier to cut, I recommend letting the ice cream cake warm up a little in the refrigerator about 15 minutes before consumption. The ice cream cake tastes equally good both to the kids on the children`s birthday party and to the adults.
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