Baked ice cream balls

Ingredients for 6 servings:

• 3 eggs, separated
• 80 g sugar
• 30 g cornstarch
• 20 g flour
• 10 g cocoa powder
• 6 scoops of ice cream, vanilla flavor
• 2 eggs
• 100 g hazelnuts, sliced
• 500 ml oil (germ oil) for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

prepare well!

Preheat the oven to 180°C. Prepare a sponge cake batter from the first 5 ingredients and spread it as thinly as possible onto a baking sheet lined with baking paper. Bake for about 5-7 minutes. The sponge cake must not become dry and brittle! Let the sponge cake cool slightly. Then, using a cutter, cut out 12 circles large enough to cover the ice cream scoops. Place each ice cream scoop on a sponge cake circle and cover with a second one. Press the edges of the dough together firmly with both hands and form into an even round like a dumpling. Beat 2 eggs. Dip the balls first in the batter, then in the nut flakes. Press the batter firmly and place the balls next to each other on a plate. Cover and freeze for at least 1 hour. Heat the oil in a deep fryer. Fry the balls briefly (about 30 seconds) until golden brown and crispy. Remove with a slotted spoon, drain on kitchen paper and serve immediately.