Pumpernickel Stracciatella Ice Cream Cake

Ingredients for 1 servings:

• 125 g hazelnuts, ground
• 125 g ground almonds
• 125 g sugar
• 1 packet of vanilla sugar
• 5 egg whites
• 2 tbsp water
• 1 liter of cream
• 150 g chocolate (block chocolate)
• 3 slices of pumpernickel
• 100 g sugar
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 200 g cream, for cream puffs
• Pistachios, for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Beat the egg whites with water, 125 g sugar, and 1 tablespoon vanilla sugar until stiff. Carefully fold in the hazelnuts and almonds. Line the bottom of a 26 cm springform pan with parchment paper, pour in the mixture, and smooth it down. Bake in a preheated oven at 175°C for approximately 25 minutes and let it cool in the pan. Grate the chocolate block into coarse shavings and finely chop the pumpernickel slices. Beat 1 liter of cream with 100 g sugar, 2 tablespoons vanilla sugar, and cream stabilizer until stiff. Carefully fold the chocolate pieces and pumpernickel crumbs into the cream. Spread the mixture evenly over the cooled base (in the pan). Place the cake in the freezer for at least three hours. Before serving, remove the cake from the pan and decorate with whipped cream and chopped pistachios. The cake tastes delicious even when thawed.