Cherry ice cream cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 75 g sugar
• 1 packet of vanilla sugar
• 40 g flour
• 20 g cornstarch
• ½ tsp baking powder
• 500 ml ice cream (vanilla flavor)
• 1 jar cherry(s) (Kaiser cherries), pitted, drained
• 3 tbsp chocolate shavings for decoration
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A recipe that children can also help with

First, separate the eggs. Beat the egg whites with the water in a bowl until stiff peaks form. Gradually add the sugar and vanilla sugar. Preheat the oven to 180°C. Add the egg yolks to the egg white and sugar mixture and mix well. Next, mix the flour with the cornstarch and baking powder in a bowl and sift it into the mixture. Using a spoon, carefully fold the flour mixture into the egg mixture until a nice, smooth batter forms. Pour the batter into a greased loaf pan and bake in a preheated oven at 180°C for about 20 minutes until golden brown. When the cake is ready, turn it out onto a baking sheet and let it cool. Once cold, cut it in half horizontally. For the filling, let the vanilla ice cream thaw slightly, cut it into small pieces, and stir it with a wooden spoon until it is thick. Then chop the cherries into small pieces and mix them into the ice cream mixture. Line the loaf pan with aluminum foil and first pour some of the ice cream mixture into the pan. Place one cake half on top. Then add the remaining layer of ice cream and the cake half, one after the other. Place the ice cream cake in the freezer and let it freeze thoroughly for 4 to 5 hours. Before serving, turn the ice cream cake out of the pan and remove the aluminum foil. You can then decorate the cake with chocolate shavings. Let the cake thaw slightly so it is easier to slice.