Strawberry Ice Cream Cake
- 3 eggs
- 125 grams sugar
- 65 grams Pastry flour
- 1 packet Vanilla pudding
- 500 grams Strawberries
- 2 packets Chocolate (Yogurette or yogurt filled chocolate candy)
- 4 sheets gelatin
- 750 grams Sour cream
- 200 grams Whipped cream
- 1 packet Vanilla sugar
- 3 tablespoons ground Pistachio
- 2 tablespoons Chocolate flake
Line pan with parchment paper.
Whisk eggs with 100 grams of sugar until light and fluffy. Fold the vanilla pudding mix and flour into the eggs. Transfer the batter into the mold and bake at 200°C (approximately 400°F) for 15 minutes.
Rinse strawberries. Reserve some for decoration, cut the remaining strawberries into small pieces.
Cut Yogurettes (or yogurt filled chocolate candies) into small pieces.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Mix sour cream with remaining sugar. Melt gelatin in a saucepan over low heat. Gradually add the sour cream.
Whip cream and vanilla sugar until stiff. Fold into the sour cream-gelatin mixture.
Mix strawberries and chocolate pieces into the cream mixture. Put pie crust on a plate with a cake ring around it. Spread the cream mixture into the crust and let chill for at least 3 hours.
To serve: Decorate with remaining strawberries, pistachios, and chocolate flakes.