Tanja`s Ice Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg whites
- 300 g suar
- 80 g hazelnuts, chopped
- 50 g almond (s), sliced
- 1 liter cream
- 1 bar chocolate (block chocolate)
- 4 sachets cream stabilizer
- 2 packs vanilla sugar
- 1 cup cream, extra for garnishing after defrosting, chocolate sprinkles for garnishing
Print Recipe
Pin Recipe Instructions
- Beat the 6 egg whites until stiff and gradually stir in the sugar. Add 5 tablespoon of the chopped nuts. Bake 2 bases from the mixture and a dollop of it at approx. 150 ° C in the oven for about 1 hour (not too dark!)
- The size can vary as desired. (We`ll need the blob to crumble into the filling afterwards!)
- Add the cream stiffener and vanilla sugar to the cream and beat until stiff. Slice the block chocolate and slightly larger pieces.
- Now divide the cream. Put the sliced almonds and the meringue in one half and the block chocolate in the other half (you can also make both fillings the same).
- When the bases are ready, place the 1st on a freezer-friendly cake platter with a cake ring. Then the 1st half of the cream filling, the 2nd base on top and then the 2nd half of the cream filling. Smooth everything out well and put it in the freezer. At least 1 1/2 days.
- The cake should be taken out of the freezer about half an hour before serving (so that it is not frozen as hard as a stone) and best garnish directly with 1-2 cups of whipped cream and chocolate sprinkles.
- TIP: You can confidently bake this cake in advance for unexpected visitors up to 1 month in advance!
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