Good Mood Recipe

Homemade Raspberry Ice Cream Cake

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Homemade Raspberry Ice Cream Cake
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Health Score:
4,8 / 10
1 hr
ready in 6 h.
Ready in


For the cake
6 eggs
100 grams Pastry flour
75 grams ground almonds
1 pinch salt
150 grams sugar
For the ice cream
500 grams Raspberries
4 egg yolks
4 centiliters Orange liqueur
125 grams powdered sugar
250 grams plain Greek yogurt
600 milliliters Whipped cream
100 grams Chocolate (bittersweet)
How healthy are the main ingredients?
Whipped creamRaspberrysugarChocolatealmondegg

Preparation steps


For the cake: Preheat the oven to 200°C (approximately 400°F). 


Separate eggs. Mix flour with almonds. Beat egg whites and salt until stiff, sprinkle in sugar and beat again. Alternately fold in the yolks and flour mixture. Pour batter into a lined baking tray, about 30x40 cm, (approximately 11x16) and bake until golden brown, about 12 minutes. Remove from oven, allow to cool slightly and flip onto a sugared tea towel. Peel off baking paper when completely cooled. Use a 20 cm (approximately 8 inches) cake ring to cut out two circles. Put cake ring on a serving plate, line with plastic wrap and place one of the cake circles inside. 


For the ice cream: Rinse raspberries. Combine yolks, orange liqueur and sugar in a double boiler, mix until thick and creamy. Remove and shock in a cold water bath. Add yogurt. Beat 400 ml (approximately 1 2/3 cups) cream until stiff. Fold cream, raspberries and chocolate into yolk mixture, reserving some raspberries and chocolate for garnish. Spread on cake, then top with remaining cake. Cover and freeze for at least 5 hours. 


Thaw pie 10 minutes before serving. Remove cake ring.a Beat remaining cream until stiff. Decorate cake with whipped cream, raspberries and chocolate. Slice and serve.