Raspberry ice cream cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 200 g sugar
• 1 packet of vanilla sugar
• 2 tbsp oil
• 1 pinch of salt
• 200 g flour
• 2 tsp baking powder
• 500 g raspberries, frozen
• 150 g sugar
• 250 ml water
• 1 pack of jelly, raspberry flavor
• 2 cups of cream, 200 g each, whipped
• 5 slice(s) rusk, grated
• 2 tbsp, heaped sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

Ice cream cake of your own creation

For the sponge cake, separate the eggs. Beat the egg whites with the water until stiff. When the egg whites are very stiff, stir in the sugar and salt. Now add the egg yolks and oil. Keep beating until you have a homogeneous mixture. Mix the flour with the baking powder and sift it onto the egg cream. Use a whisk to fold in the flour, do not stir. Line the base of a 28 cm springform pan with baking paper and pour in the mixture. Now place the pan on the second bottom rack in the oven and bake the sponge cake at 220 °C top/bottom heat for approx. 30 minutes. If it gets too dark, cover with a bit of baking paper. Bring the water and sugar to the boil, then stir in the jelly and dissolve it. Finally, stir in the raspberries. When the mixture starts to set, fold in the whipped cream. Cut the sponge cake in half and fill it with the mixture, spreading it on the top and around the edges. If there are no children eating with you, you can cover the bases with e.g. For example, soak the cake in orange liqueur. Place the rusk crumbs and sugar in a pan and let them caramelize. Let them cool, then sprinkle them over the cake. You can also add a few frozen raspberries to the cream and decorate with the crumbs. Now freeze the cake and remove it from the freezer one hour before serving.