Strawberry Ice Cream Cake
- For the ice cream
- 220 grams Strawberries
- 2 egg yolks
- 2 eggs
- 4 centiliters Orange liqueur
- 125 grams powdered sugar
- 200 grams Mascarpone
- 200 milliliters Whipped cream
- 200 grams chopped Hazelnuts
For the ice cream: Rinse, hull and puree the strawberries. Whisk the yolks, eggs, orange liqueur and powdered sugar in a double boiler until thick and creamy. Remove from heat and allow to cool. Add the strawberry puree, orange liqueur and the mascarpone to the egg mixture. Stir to combine. Whip the heavy cream to stiff peaks and fold into the mixture. Line a springform pan with plastic wrap and sprinkle about 1/3 of the chopped hazelnuts into the bottom. Pour the ice cream mixture into the pan, smooth out and freeze for at least 2 hours.
For the sorbet: Bring the sugar and about 200 ml of water to a boil. Reduce the heat and simmer for about 5 minutes. Remove from heat and let cool. Rinse, hull and puree the strawberries. Stir the lemon juice and sugar syrup into the strawberry puree. Whip the egg whites until stiff and fold into the strawberry mixture.
Remove the ice cream from the freezer and sprinkle with half of the remaining nuts. Pour the sorbet layer on top, smooth out and freeze for at least 4 hours.
Allow the cake to stand at room temperature for about 10 minutes before serving. Carefully remove from the springform pan and sprinkle with the remaining nuts. Rinse, hull and thinly slice the strawberries. Arrange them decoratively on the cake, slice and serve.