John Myers
Ingredients for 10 servings:
- 8 eggs
- 4 vanilla sugar
- 200 sugar
- 1 liter of cream
- 1 bag(s) of meringue(s), approx. 100g
- 75 g hazelnut brittle
- 1 package of chocolate drops
- 3 tbsp, heaped cocoa
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes
simple but delicious ice cream cake
The ice cream cake consists of a vanilla base, a separating layer of meringue, and a chocolate top. For the vanilla base, beat 4 egg yolks, 2 tablespoons of vanilla sugar, and 100g of sugar until frothy. Then beat 500ml of cream, then add the packet of hazelnut brittle and the foamy egg mixture and fold in. Line a springform pan with plastic wrap, pour the mixture into it, and smooth it out. Crumble the meringue into small pieces and spread it evenly over the vanilla mixture in the springform pan. Now place the springform pan in the freezer and let it freeze while you work on the chocolate top so that the halves don’t run into each other later. (Practical tip: It’s a good idea to wash both bowls now.) For the chocolate top, beat 4 egg yolks, 2 tablespoons of vanilla sugar, and 100g of sugar until frothy. Then beat 500ml of cream together with 3 tablespoons of cocoa. Fold in the foamy egg mixture and the packet of chocolate chips. Now remove the frozen bottom half from the freezer and pour the chocolate mixture on top. Decorate the ice cream cake as desired. Freeze the ice cream cake for 24 hours. For easier cutting, I recommend letting the ice cream cake warm up in the refrigerator for about 15 minutes before eating. This ice cream cake will be equally delicious for kids at a birthday party and for adults.
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