Baked Ice Cream Cake with Meringue Topping

Average: 0 (0 votes)
(0 votes)
Baked Ice Cream Cake with Meringue Topping
share Share
bookmark_border Copy URL
Health Score:
5,3 / 10
1 hr 15 min.
ready in 6 h. 15 min.
Ready in


For the ice cream
750 grams Whipped cream
100 grams sugar
6 Almond macaroons
4 tablespoons Maraschino liqueur
250 grams Strawberries
100 grams Dark chocolate
1 tablespoon grated Orange peel
1 tablespoon milk
For the cake
4 eggs
100 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
30 grams cornstarch
1 teaspoon Baking powder
Strawberries (for garnish)
3 egg whites
1 teaspoon lemon juice
1 tablespoon sugar
50 grams ground Hazelnuts
1 teaspoon cocoa powder
How healthy are the main ingredients?
Whipped creamStrawberrysugarsugareggStrawberry

Preparation steps


For the ice cream, whip the cream and gradually sprinkle in the sugar. Divide the cream into 3 parts. Chop the almonds and mix with the maraschino. Rinse, trim and puree the strawberries. Chop the chocolate, melt in a bowl over a hot water bath, stir in the orange zest and milk and let cool slightly. Mix 1/3 of the cream with the almond mixture. Stir the strawberry puree into the second 1/3. Mix the chocolate into the final third.


Spoon the almond cream into a loaf pan lined with plastic wrap, smooth, cover and place in the freezer for several minutes. Then smooth the strawberry cream on top of the almond and allow to freeze in the mold. Finally, spread the chocolate cream into the pan. Place in the freezer for 3-4 hours. 


For the cake, separate the eggs. Put the yolks in a bowl and beat until fluffy with 2 tablespoons of warm water. Gradually, stir in half of the sugar and vanilla sugar. Beat the egg whites with the remaining sugar until stiff and then fold into the yolks. Sift the flour, cornstarch and baking powder over the egg mixture and fold in gently.


Line a baking sheet with parchment paper, spread the batter onto the sheet and bake for 10-12 minutes in a preheated oven (200°C) (approximately 375°F). Sprinkle a kitchen towel with sugar, turn the cake out onto the towel and remove the baking paper. Roll up the dough sheet using the cloth and set aside to cool.


Unroll the cake gently. Unmold the ice cream, remove the plastic wrap and set on top of the cake. Wrap the cake up the sides of the ice cream.


Return to the freezer for 1 hour.


Beat the egg whites until stiff, then mix in the lemon juice, sugar, and hazelnuts. Lay the ice cream cake on a baking sheet and spread a generous coating of the meringue around the outside. Bake in a preheated oven (250°C) (approximately 475°F) for about 3 minutes. Remove from the oven, sprinkle with cocoa powder, garnish with strawberries and serve immediately.