Ice Cream Cake

Average: 0 (0 votes)
(0 votes)
Ice Cream Cake
share Share
bookmark_border Copy URL
Health Score:
4,7 / 10
16 h.


For the cake
12 egg whites
1 pinch salt
12 egg yolks
300 grams sugar
250 grams Marzipan
3 Tbsps Rum
150 grams Pastry flour
150 grams cornstarch
1 tsp Baking powder
500 grams creamy Ice cream (choice of black cherry or white chocolate)
100 grams Apricot jam
For the sauce
300 grams Yogurt (0.1% fat)
200 grams Whipped cream
100 grams Crème fraiche
100 grams sugar
3 Tbsps Apricot liqueur
3 Kiwi
2 Tbsps lemon juice
2 packets Vanilla sugar
Strawberries (chocolate Bunny)
Lemon balm
How healthy are the main ingredients?
sugarWhipped creamsugarsaltKiwiStrawberry

Preparation steps


For the cake: In a large bowl, whisk the egg whites with salt until stiff. Reserve.


In another large bowl, whisk the egg yolks with the sugar until combined. Stir in 50 grams (about 1/4 cup) marzipan and the rum and then whisk until frothy. Fold in the egg whites. In another bowl, mix the flour, cornstarch and baking powder together. Fold into the egg mixture and stir until well combined. Line a baking sheet with parchment paper and spread just enough batter to make 1 very thin layer. Bake for approximately 2 minutes in a preheated oven (at 250°C or approximately 450°F), just until the batter is golden brown. Remove the baking sheet from the oven, add a new thin layer of batter on top of the baked layer, and bake in the oven again shortly. Repeat until all the batter is gone. Let cool to room temperature on a baking rack.


Line a semicircular tree cake pan with the cake to about 1 cm (about 1/2 inch) below the rim. fill with your choice of ice cream (you can do half cherry and half white chocolate) just to the edge of the cake. Spread a thin layer of apricot jam over the edge of the cake. Cut a round piece from the rest of the cake and cover the ice cream, creating a base for the cake. Place the dish in the freezer for several hours.


Roll the remaining marzipan out into a thin sheet. Unmold the cake, brush with apricot jam and wrap with the marzipan. Place in the freezer and freeze overnight.


For the sauce: In a medium bowl, whisk together the yogurt, cream, creme fraiche, sugar, and apricot liqueur. Peel the kiwis and puree with lemon juice and vanilla sugar. Place a large spoonful of the yogurt sauce on a plate, swirl the the kiwi fruit puree over the sauce, and create decorations with a wooden toothpick or skewer.


To serve, cut the tree cake in slices and place on top of the sauce. Dust the plate with powdered sugar and garnish with a strawberry, candy bunnies, and fresh mint leaves.