Barbecue cake

Ingredients for 1 servings:

• 1 egg(s)
• 1 tbsp water, hot
• 33 g sugar
• 1 tsp vanilla sugar
• 25 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 400 g sugar
• 1 packet of pudding powder (vanilla)
• 5 egg whites
• 60 g hazelnuts, ground
• 1 liter of cream
• 100 g sugar
• 100 g chocolate shavings
• 50 g almond(s), chopped
• 1 tbsp butter
• 50 g sugar

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Total time approx. 6 hours

ice cream cake

For the sponge cake, beat the egg with the hot water for about 1 minute until frothy, then add the sugar and vanilla sugar. Beat for another 2 minutes. Mix the flour with the cornstarch and baking powder and stir in. Pour the batter into a prepared dish. Bake in a preheated oven at 160°C on the middle rack for about 20-30 minutes until golden brown. For the meringue crumbs (can be made ahead of time), beat the egg whites until frothy, gradually adding 200g of sugar. Mix the remaining 200g of sugar with the 60g of hazelnuts and the custard powder and fold in. Spread the mixture onto a baking sheet lined with baking paper. Bake in a preheated oven at 140°C for about 1 hour or let it dry. For the brittle (can also be made ahead of time), melt 50g of chopped almonds with 50g of sugar and 1 tbsp of butter in a pan. Be sure to stir while cooling, otherwise you’ll end up with a single “brittle lump.” Tip: You can, of course, also use store-bought brittle, but it won’t taste as good. After baking, grate the finished, cold meringue base into small crumbs using a food processor (or other grating machine). For the filling, whip the cream and mix it with 100g of sugar. Layer the cake as follows in a 30cm loaf pan lined with foil (preferably a cut-open freezer bag): On the bottom, the cooled sponge cake base – a layer of just cream – chocolate shavings – cream and meringue crumbs mixed (about 5 tbsp cream and 10 tbsp meringue crumbs) – a thin layer of just cream – meringue crumbs – 7 tbsp cream mixed with 6 tbsp meringue crumbs and 2 tbsp brittle – and on top, just cream. Sprinkle the top of the cake with chocolate shavings and brittle. Freeze the cake for at least 3-4 hours. Remove from the freezer approximately 15 minutes before serving. Tip: If you have any leftover meringue crumbs, they’re shelf-stable and can be used as a side dish, for example, with vanilla ice cream.