Sponge Cake and Nut Nougat Ice Cream As Dome Cake

1. To make this cake you need a few preparations. You can do this a day in advance. First of all, however, we must bake a light sponge cake.
2. You can find the recipe in my KB under the link >>>>> Biscuit base “Basic recipe” (baked in the kettle) >>>> Let the base cool down well and then cut out a star that will be the base for the cake. Small pieces are plucked from the remains.
3. Open the sugared milk and place in hot water for about 3 hours. This turns this into a milk that is caramelized. Caramel milk is mixed with the leftover sponge cake. It is best to put the mixture in the refrigerator overnight so that it can be completely souped up.

the ice

1. Now prepare the ice cream mass. You can find the recipe under the link >>>>> Chocolate ice cream (without egg and without ice cream machine) delicious ice cream >>>>> or >>>>> “Chocolate ice cream basic recipe” delicious ice cream >>>>>. The basic chocolate ice cream recipe is now supplemented with the raw nougat mixture (dissolved in a water bath). Do not allow the ice cream to set completely – it will later be lifted under the biscuit.

the cherry sauce

1. First, separate the fruit from the juice by passing it through a sieve and collecting it in a carafe. Caramelize the sour cherries with the rose blossom sugar in a pan. Then add the butter. It is important that you keep the cherries in motion permanently by stirring. Is the consistency already as you imagine it to be? – otherwise extend with a little cherry juice. Now puree the contents of the pan and refrigerate.
2. Now put the following components in a hemisphere, which you lay out beforehand with cling film. Simply distribute a few drops of oil and a little sugar (so that the foil sticks better) in the bowl and then place the foil on top.
3. Put the ice cream and biscuit mixture in a food processor and let it sway well for about 2-3 minutes. Then fill the finished cake mixture into the hemisphere and place the biscuit star on top of it with a little pressure. The star should be full of ice at the tips. Now put the hemisphere in the freezer for at least 3 hours.
4. During this time, fill the cherry jam with cream in a ratio of 1: 1 into the ISI. Add 2 cartridges and use a large spout (for Espuma) as an attachment. Shake well and put in the fridge.

TIP

1. If you don’t have an ISI, whip the cream and then add the cherry jam spoon by spoon. Here, however, I would also work with agar-agar or gelatine FIX, so that when the cherry cream is put on the cake, it does not run.
2. So the time has come – the ice cream cake is frozen through and is now simply tipped out of the ball. Remove the foil and spread the cherry cream on it – see pictures. FINISHED !!!

IT’S A CALORIE BOMB

Sweet greetings from “Grandma Spoon” aka Biggi ♥