Neapolitan Ice Cream Cake

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Neapolitan Ice Cream Cake
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 45 min.
Ready in

Ingredients

for
1
Ingredients
150 grams
350 grams
2 tablespoons
1 tablespoon
150 grams
6
140 grams
500 milliliters
1 ½ tablespoons
150 milliliters
1 packet
1 packet

Preparation steps

1.

Line the bottom of a springform pan with parchment paper. Cut ladyfingers in half and put in pan. 

2.

Rinse and core strawberries. Cut 6 in half and chop remaining strawberries. Puree half the chopped strawberries with powdered sugar and lemon juice, then pour through a fine sieve.

3.

Coarsely chop chocolate and melt over a double boiler. Remove from heat and let cool.

4.

Beat egg yolks and sugar over a double boiler, then beat until foamy over a cold water bath. Beat cream until stiff and fold into yolks.

5.

Divide egg yolk mixture in half. Add strawberry puree and strawberry pieces to one half of the mixture.

6.

Divide remaining egg yolk mixture in half. Combine one half with chocolate and the other half with vanilla syrup.

7.

Spread chocolate mixture onto ladyfingers and chill in freezer for 30 minutes. Place strawberry and vanilla mixtures in the refrigerator. 

8.

Top chocolate mixture with strawberry mixture and chill in the freezer for 30 minutes more. Fianlly, add vanilla mixture, smooth chill in the freezer.

9.

Beat cream, cream stiffener and vanilla sugar until stiff and pour into a piping bag.

10.

Put pan in refrigerator 20 minutes before serving. Then release from pan and pipe rosettes onto cake. Garnish with strawberry halves, slice and serve.