Ice cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g sugar
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 1 tbsp cocoa powder
• 750 g cream
• 3 tbsp coffee powder, instant, e.g. E.g. Nescafé frappe
• 50 g sugar
• 2 sachets of Gelatinefix
• 200 g cream
• 12 pieces of chocolate decoration (chocolate bark or ornaments)
• 1 tbsp cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 5 minutes

Separate the eggs and beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour, cornstarch and baking powder, sift over the mixture and fold in. Divide the dough. Stir the cocoa into one half. Drop spoonfuls at a time into a baking dish lined with baking paper, so that a spoonful of light-colored batter is underneath or next to a dark-colored batter. Once the batter is in the dish, tap it slightly to ensure it settles evenly. Carefully smooth it out if necessary. Bake in a preheated oven at approx. 160°C (convection oven) for approx. 20-25 minutes. Allow to cool. Cut the cooled sponge cake in half. Whip the cream for the ice cream with the powder until stiff peaks, gradually adding the sugar and gelatine mix. Spread one-third of the cream on the bottom layer and place the second layer on top. Spread with the remaining cream. Chill for several hours. Whip the cream for the decoration until stiff, fill it into a piping bag with a star nozzle, and pipe 12 tufts onto the cake. Place the chocolate bars on top and dust with cocoa powder.