Snow Queen Cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 125 g flour, sifted
• 1 tsp baking powder
• 1 liter vanilla ice cream
• 150 g powdered sugar
• 3 egg whites
• 100 ml water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

Sponge cake: Separate the eggs. Beat the egg whites until stiff, gradually adding 100g of sugar. Fold in the egg yolks. Mix the flour with the baking powder and fold in. Spread the mixture on a baking sheet lined with baking paper. Bake the sponge cake in a preheated oven at 200°C (fan oven) for about 10 minutes. Remove the paper from the sponge cake and cut the sponge cake in half crosswise. Filling and meringue topping: Let the ice cream thaw, then stir until smooth and spread 3-4cm high on a sponge cake. Cover with the second cake. Freeze the sponge cake for at least 2 hours. Bring the icing sugar and 100ml water to a boil and simmer for 5-10 minutes until reduced to a syrup. Let cool. Beat 3 egg whites until stiff, then beat in the syrup in a thin stream. Spread half of the mixture over the cake. Transfer the remaining mixture to a piping bag and decorate the surface tightly with tufts. Freeze the sponge cake again for about 1 hour. Bake the ice cream cake under the hot grill for 3-4 minutes until golden brown and serve immediately.