John Myers
Ingredients for 1 servings:
- 1 cake base, dark
- 6 cups of yogurt (Monster Backe Knister with raspberry or strawberry puree from Ehrmann)
- 150 g milk chocolate
- 600 ml cream
- 3 packets of vanilla sugar
- 1 pt. Bourbon vanilla sugar
- 3 packs of cream stiffener
- 200 g meringue(s)
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Super delicious for children and children’s birthdays; crackles in the mouth and is fruity and fresh
Line a springform pan crosswise with plastic wrap. Place the cake base in the pan and set aside. To make the Monster Crackling Ice Cream Cake, first open the corners with the crackling soda using a knife, pour the soda into an airtight container, and set aside. Then open the corners with the yogurt and place them in a large mixing bowl. Chop the chocolate into small pieces and fold it into the yogurt with the bourbon vanilla sugar. Chop the meringues and sprinkle them on top of the yogurt. Whip the cream with the vanilla sugar and cream stiffener until stiff, pour it onto the meringue and yogurt, and carefully fold in. Open the corners with the fruit purée. Now pour the cream mixture into the pan with the cake base, spread the fruit purée on top, and marble the surface with a fork, adding a cloudy finish if desired. Carefully cover with plastic wrap and freeze overnight. Remove from the freezer about 15-30 minutes before serving. Just before serving, sprinkle the crackling soda on top for a popping sensation. I didn’t sprinkle it all on, but gave each child an extra portion on their respective slices of ice cream cake. The rest can be refrozen, but don’t let it thaw for too long. I made two small cakes out of it, as I needed one for my daughter’s actual birthday and one for the children’s birthday party. But the amount is also perfect for one large cake. Tip: As an alternative, you can also use the yogurt with the wedge in the raspberry or strawberry flavors from Müller without the crackling soda.
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