ice cream cake

Ingredients for 1 servings:

• 30 biscuits (butter biscuits)
• 125 g butter, soft
• 100 g almond sticks
• 3 tbsp sugar
• Fat
• 2 cups of cream
• 100 g chocolate (dark chocolate)
• 2 ½ meringues
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

My aunt’s recipe

Line the bottom of a 24 or 26 cm springform pan with aluminum foil, matte side down. Crumble the butter biscuits. Add the butter, mix with the biscuit crumbs, and press the mixture evenly into the bottom of the springform pan. Toast the almonds, sugar, and a little fat in a pan until brittle, then let cool on a plate. Whip the cream until stiff peaks form. Chop the chocolate and crumble the meringues. Carefully fold the chocolate and meringue, along with the brittle, into the cream. Spread the mixture over the biscuit base and sprinkle with chocolate shavings. Cover with aluminum foil and place the pan in the freezer for a few hours. Let the cake thaw half an hour before serving! With 12 slices, one serving contains approximately 390 kcal, 5 g protein, 28 g fat, and 28 g carbohydrates.