Ice cream – grilled cake

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch(s) of salt, if desired
• 250 g sugar
• 100 g almonds or hazelnuts, chopped
• 4 cups of cream
• 1 bar of milk chocolate
• 1 bar of dark chocolate
• possibly cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with homemade meringue – easy to prepare and always a hit!

In a grease-free bowl, slowly beat the egg whites with a grease-free whisk until stiff peaks form. Add a pinch of salt, if desired. Then carefully beat in the sugar and add the almonds or nuts. Line two baking sheets with baking paper and trace the outline of a round baking pan (approx. 26 cm in diameter). Spread the meringue mixture onto the two circles and form two round cake layers. Bake the meringue mixture in the oven at 100°C (fan oven) for 3 hours, then remove and let cool. Chop the two bars of chocolate. Beat the cream in two batches until stiff peaks form and fold in the chocolate chips. Place one of the two meringue layers in a round springform pan, spread some of the cream mixture on top, place the second layer on top, and spread the rest of the cream evenly. Decorate the cake with cocoa powder, if desired. Alternatively, you can simply place mounds of the meringue mixture on the baking sheet and bake them! Then simply mix the mounds with the cream and pour into the pan. After preparation, the cake needs to be frozen for at least 12 hours. Opinions differ on how thawed you prefer it to be later. However, remove the cake from the freezer at least 45 minutes before cutting.