John Myers
Ice Cream Cake with Raspberries
The perfect ice cream cake with raspberries recipe with a picture and simple step-by-step instructions.
- 300 g Ladyfingers
- 250 g Liquid butter
- 400 g Cream
- 1 packet Cream stiffener
- 50 g Vanilla sugar
- 300 ml Milk
- 1 packet Custard powder
- 50 g Sugar
- 250 g Mascarpone
- 500 g Raspberry
- 75 g Chocolate white
- Puree the spoon biscuits in a mixer and mix with the butter to form a dough.
- Put the sponge cake dough in a flat cake tin and press firmly. Chill for 30 minutes.
- Whip the whipped cream with the whipped cream and vanilla sugar until stiff.
- Spread the whipped cream on the cake base with a spatula. Chill for another hour.
- Whisk 75 ml milk, vanilla pudding powder and sugar.
- Heat 6,225 ml of milk in a saucepan and stir in the vanilla pudding mixture.
- Heat, stirring constantly, until the custard is firm. Fold in the mascarpone.
- Spread the vanilla custard and mascarpone mixture on the cake. Chill the cake for 5 hours.
- Save a few raspberries for decoration. Puree the rest of the raspberries with the hand blender. Put the raspberry puree on the cake.
- Finally decorate the cake with white chocolate shavings and a few whole raspberries.
Facebook Comments