Spaghetti ice cream cake

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 packet of baking powder
• 4 cups of cream
• 1 pack of cream stiffener
• 500 g yogurt (vanilla)
• 2 packs of cream powder (paradise cream)
• 250 ml sauce (strawberry sauce, ready-made product)
• 1 bar of white chocolate or white chocolate shavings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

from the sheet metal

Base: Separate the eggs. Beat the egg whites with 5 tablespoons of water for 3 minutes, then continue beating with the sugar and vanilla sugar until stiff. Fold in the egg yolks. Sift the flour and baking powder and fold in. Place the mixture on a greased baking sheet. Bake at 160°C for approx. 20 minutes. Cream: Beat 1 cup of cream with the cream stiffener. Fold in the vanilla yogurt. Beat 3 cups of cream with the paradise cream. Mix the two mixtures together and spread on the cooled base. Spread the strawberry sauce thinly over the cake with a spoon. Grate white chocolate or sprinkle already grated chocolate over the sauce. The cake tastes best straight from the fridge.