ice cream cake

Ingredients for 1 servings:

• 200 g sugar
• 200 g hazelnuts, ground (or almonds)
• 3 eggs
• 3 packages of ice cream (Viennetta, strawberry, chocolate depending on your taste…)
• 800 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 40 minutes

Base: Beat sugar and eggs until frothy. This is best done in a food processor for about 5 minutes. This is important for a fluffy batter. Then fold in the ground nuts. Line the base of a 26 cm springform pan with baking paper. Pour in the batter and smooth it out. Bake at 180°C (top/bottom heat) for about 25 minutes. Let the base cool. Divide the base into two layers. Place one layer on a cake tray. Wrap the edge of the springform pan around it. Tighten slightly. Line with greaseproof paper or baking paper. Whip the cream until stiff peaks form. Cut ice cream into slices and place on the base. Fill the gaps with cream. Repeat until all the ice cream is used up. Place the second layer on top. Then add the cream. Place the cake in the freezer. When the cake is completely frozen, remove the edge of the springform pan and the paper. Spread the cake with stiff peaks of whipped cream and decorate as desired. Refreeze. Let it thaw for about 30 minutes before eating.