Ice Cream Cake
- For the sponge base
- 3 egg yolks
- 3 egg whites
- 80 grams sugar
- 1 packet Vanilla sugar
- 50 grams Pastry flour
- 30 grams cornstarch
- For the ice cream
- 450 grams Whipped cream
- 100 grams powdered sugar
- 50 grams Dark chocolate
- ½ Vanilla bean (seeds)
- 80 grams Strawberries (ripe and pureed)
For the sponge cake: Grease the bottom of the springform pan.
Beat egg yolks with half of the sugar and the vanilla sugar until fluffy.
Beat egg whites until glossing and before it is quite stiff, sprinkle in the remaining sugar. Continue beating until the meringue is stiff.
Fold egg whites with a mixing spoon into the egg yolk mixture.
Combine the flour with the cornstarch and sift over the egg mixture. Fold into the egg mixture.
Pour the batter into the prepared springform pan, smooth the surface and bake on the middle rack in the preheated oven (175°C) (approximately 350°F) 25-30 minutes. (Test cake for doneness with a cake tester.)
Remove cake from oven, let cool slightly, carefully loosen with a thin knife around the edge of the springform pan. Invert onto a cooling rack and cool for at least 2 hours.
Split the cake into 2 layers.
Place lower layer in a cake ring or springform pan rim.
For the ice cream: Beat ith the powdered sugar until stiff and add equal parts to 3 chilled bowls. For the first layer stir the bitter chocolate over a simmering water bath until melted. Add chocolate to 1 bowl of cream, spread over the bottom cake layer, smooth and let freeze for about 10 minutes. Meanwhile, stir the vanilla seeds into the second bowl of cream. Spread on the chocolate layer. Place in the freezer; the vanilla cream is softer and requires a longer time to freeze, about 25 minutes. Mix remaining bowl of cream with strawberry puree. Pour over vanilla layer, smooth evenly and top with remaining cake layer. Cover and freeze at least 3 hours.
For decoration: Beat the cream with the powdered sugar until stiff. Remove the cake ring and frost the cake completely with cream, smooth out and decorate as desired with an icing comb. Freeze for about 3 hours. Melt the chopped chocolate over a hot water bath and decorate the cake so that a little chocolate runs down the edge. Top cake then with chocolate cookies (to taste) and put a cherry on top.