Amaretto ice cream cake

Ingredients for 1 servings:

• 3 tbsp water, cold
• 4 eggs, separated
• 80 g cornstarch
• 80 g flour
• 170 g sugar
• 1 tsp baking powder
• 8 egg yolks
• 150 g sugar
• 5 cl Amaretto
• 800 ml cream
• 100 g biscuits (Amarettini)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Variation of the Christmas ice cream cake by Schiller-Marco

For the sponge cake, line a springform pan with baking paper. Beat the egg whites with cold water until stiff peaks form. Slowly add 170g of sugar. Beat until the sugar no longer crunches. Then carefully beat in the egg yolks on the lowest speed. Mix the cornstarch with the flour and baking powder, sift it on top and gently fold it in. Pour the batter into the springform pan and bake at 180°C for 35-40 minutes. Place a cake ring around the cooled base. Whip the cream until stiff peaks form. Place the amaretti biscuits in a freezer bag and crush them. Place a mixing bowl in warm water and beat the 8 egg yolks with 150g of sugar until creamy. Stir in the amaretto. Place the bowl in cold water and beat the cream until cold. Carefully fold the egg cream into the cream, then fold in the crushed amaretti biscuits. Smooth the cream over the sponge cake and immediately place the cake in the freezer. After 24 hours, remove from the cake ring and decorate as desired.