Ice Cream Surprise Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 227 kcal | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7.4 g | (6 %) | ||
| Carbohydrates | 38.5 g | (26 %) |
Ingredients
- For the batter
- 2 medium eggs
- 3 egg yolks
- 3 Tbsps hot water
- 3 drops Butter Vanilla emulsion
- 80 grams sugar
- 1 packet Vanilla sugar
- 75 grams Pastry flour
- 15 grams cornstarch
- 1 Baking powder
- For the filling
- 200 grams Raspberries
- 1 Kiwi
- 1 pkg Bourbon vanilla (ice cream)
- 200 grams Pineapple
- 3 egg whites
- 150 grams sugar
Preparation steps
For the batter, combine the eggs and egg yolks with water, butter-vanilla flavor, sugar and vanilla sugar and beat until fluffy. Combine the flour with cornstarch and baking powder then sift the flour mixture over the egg mixture and fold together. Cover a baking sheet with parchment paper and spread the batter onto it. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for 8-10 minutes. Turn out the sponge cake onto a wire rack lined with parchment paper.
Brush the parchment paper with water and carefully pull off. Trim the rough edges from the cake, then allow to cool fully. Meanwhile, rinse and sort the raspberries. Peel the kiwi and cut into slices. Place the block of ice cream in the middle of the cake and top with the fruit.
Fold the cake over the ice cream and fruit so that the seam is on the top, then secure with kitchen twine. Place in the freezer for 30 minutes. Beat the egg whites until stiff and sprinkle in the sugar. Remove the twine from the cake. Spread the egg white over the cake. Cook under a preheated oven broiler to brown the surface. Slice and serve immediately.
