Ice cream cake

Ingredients for 1 servings:

• 6 eggs
• 200 g powdered sugar
• 175 g cornstarch
• 50 g flour, gluten-free
• 1 lemon(s)
• 1 tsp cream of tartar baking powder
• e.g. fat, for the form
• ½ liter juice (red, e.g. cherry juice)
• 1 pack of pudding powder, red
• 250 g butter
• 2 eggs
• 250 g powdered sugar
• 250 g coconut oil
• 1 cup(s) cocoa powder (small cup)
• 1 tbsp coffee, brewed
• some rum or rum flavoring
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

gluten-free, for people with celiac disease

Separate the eggs. Beat the egg whites until stiff, add half of the powdered sugar, and mix again. Whisk together the egg yolks, the remaining powdered sugar, and lemon juice, then add to the egg whites. Add the cornstarch, flour, and baking powder and fold in. Bake the base in a greased pan in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for about 20-25 minutes until the desired brown color is reached. Cook the pudding without sugar and then let it cool to room temperature. Warm the butter to room temperature. Make a fruit buttercream from both ingredients. Add the pudding to the beaten butter a spoonful at a time. Turn the cooled base over and spread the cream on top. Dissolve the shortening in a double boiler and make a chocolate glaze from the listed ingredients, then spread it on the cake. The cake must be refrigerated before eating so that the cream is nice and cold. The baking time for the base depends on both the oven and the gluten-free flour used.