Raspberry Ice Cream Cake

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Raspberry Ice Cream Cake
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Health Score:
4,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in

Ingredients

for
1
for the ice cream
600 grams Raspberries
4 egg yolks
4 centiliters Orange liqueur
125 grams powdered sugar
400 milliliters Whipped cream
for the cake
100 grams dark Chocolate
40 grams Almond slivers
150 grams Biscotti
200 milliliters Whipped cream
Chocolate shaving (for garnish)
How healthy are the main ingredients?
RaspberryWhipped creamWhipped creamChocolate

Preparation steps

1.

Rinse the raspberries.

2.

Set 1/3 of the raspberries aside for the garnish. Puree 1/3 of the raspberries and strain through a sieve.

3.

Beat the egg yolks, orange liqueur and powdered sugar over a hot water bath until creamy.

4.

Move the cream to an ice water bath and beat until cold. Pour the fruit puree into the mixture and mix well. Whip the cream until stiff and fold into the mixture. Fold in the remaining raspberries. Pour the mixture into a springform pan lined with plastic wrap. Freeze overnight.

5.

Chop the chocolate and melt over a hot, not boiling, water bath. Dry roast the almonds, remove from the heat and let cool. Crush the biscuits and mix with the almonds and chocolate. Pour the mixture on the ice cream and freeze for 20 minutes.

6.

Beat the cream until stiff.

7.

Remove the ice cream cake from the pan and turn over onto a serving plate. Remove the plastic wrap and spread the cream around the top and edges. Serve garnished with the raspberries and chocolate shavings.