Summer Berry Ice Cream Gateau
4,8 / 10
ready in 4 h. 50 min.
- For the sponge base
- 2 egg yolks
- 4 tablespoons warm water
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- ¾ cup all-purpose flour
1 Kitchen scale, 3 Bowls, 1 Teaspoon, 1 Wooden spoon, 1 Tablespoon, 1 Fork, 1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Large knife, 1 Rolling pin, 1 großes Sieve oder Durchschlag, 1 Peeler oder Spargelschäler, 1 Muffin tin (mit 8 Mulden), 1 Pastry brush, 1 Wire rack, 1 großer weiter Pot mit Deckel, 1 Steamer basket, 1 Measuring cups, 1 Small pot, 1 Whisk, 1 Citrus juicer, 1 Wooden spoon, 1 Ladle
For the sponge base: heat the oven to 190°C (170° fan) 375°F gas 5. Line a 20-22cm|8-9" cake tin with baking paper.
Beat the egg yolks with the water, sugar and vanilla until thick and foamy.
Whisk the egg whites until they form stiff peaks.
Fold the beaten egg whites into the egg yolk mixture. Sift the flour over the mixture and fold in.
Spread the mixture evenly in the tin and bake for 10-12 minutes until golden. Leave to cool in the tin.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Whisk the eggs with the water in a heatproof bowl over a pan of simmering (not boiling) water until foamy. Stir in the chocolate and orange liqueur. Allow to cool.
Whisk the cream until thick and fold into the chocolate mixture.
Spread the filling evenly on the sponge base and place in the freezer for 4 hours.
Remove the cake from the tin, allow to thaw briefly and serve decorated with berries.