Strawberry-Yogurt Ice Cream Cake
- For the cake
- 75 grams
- 50 grams
- 3 tablespoons
- For the ice cream
- 100 milliliters
- 200 grams
- 4 tablespoons
- 250 grams
- 1 tablespoon
Preheat the oven to 180°C (approximately 350°F).
For the cake, separate the eggs and beat the yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff and fold into the yolk mixture. Mix flour with cornstarch, sift over the egg mixture and stir in gradually.
Spread the batter into a 20 cm (approximately 8 inch) diameter springform pan lined with parchment paper and bake in preheated oven until toothpick inserted in center comes out clean, about 25 minutes.
Remove the cake from the oven, allow to cool, release it from the pan and let cool completely on a wire rack. Cut with a cookie cutter into 8 circles, each about 7 cm (approximately 3 inches).
For the ice cream, beat heavy cream until stiff. Rinse the strawberries, trip, chop and mash finely with 2 tablespoons of powdered sugar. Stir in the yogurt, lemon juice and the remaining powdered sugar and fold in the whipped cream. Line 4 small 7 cm (approximately 3 inch) diameter serving ramekins with plastic wrap and crumble a cake circle into each. Press the crumbs firmly into the bottoms of the ramekins and pour in the ice cream mixture. Smooth the surfaces and cover with remaining cake circles. Chill 4 hours in the freezer.
Unmold ramekins onto plates and serve dusted with powdered sugar, if desired.