Exciting Threesome: Ice Cream – Strawberries – Almond Cake

For the cake, separate the eggs, beat the egg white with the lemon juice until stiff, stir the egg yolks with the sugar until frothy and finally fold in the almonds. Stir in a third of the egg white, fold in the remaining 2/3 and sprinkle in the cinnamon. Bake the dough in a small dish (20 cm diameter) at 75 degrees for about 30 minutes. Do not leave it in the oven for too long or the cake will be too dry.

For the chocolate baskets, melt the chocolate, pour it over a small inflated balloon and let it cool in the refrigerator for at least 1 hour. Then pierce the balloon with a pin to allow the air to escape. Peel off the rubber and the shell is ready. Arrange the ice cream in the bowls, serve the strawberries and cake alongside.