Strawberry Yogurt Ice Cream Cake

Sponge cake base (2 days in advance)

1. First, make the floor. You can make it completely white or, as I did it, in a part of chocolate and vanilla. You only need the amount of dough for the MIX once. Simply split in half. You can find the link to the recipe (size 24) or baking sheet and then cut it out here >>> Sponge cake base “basic recipe” (baked in a kettle)
2. When the dough is ready, leave it wrapped in foil in the refrigerator for two days so that it will stand firm.

Strawberry fruit spread (2 days in advance)

1. Please make the fruit spread 2 days in advance so that it is properly pulled through. Here is the link to the recipe >>>>> Strawberry Mint Fruit Cream Spread

The yogurt ice cream

1. Whip the cream until stiff and fold it into the whipped milk-mixed yoghurt mixture. Finally, add the fruit spread in a reduced quarter of the amount and put it in the refrigerator.

The fruits

1. Remove the stalk from the strawberries. Heat the Grand Manier in a pan and let the cleaned strawberries soak for 2 minutes. Put the strawberries in a sieve and collect the juice in a can. Also pour the rest of the Grand Marnier from the pan into the tin. The fact that the strawberries are drawn through alcohol ensures that the strawberries do not solidify during the frosting process and that they also acquire a fine aroma.

The Chrunch lining

1. Soften the speculoos in warm butter and milk and process into a paste. Keep adding milk until the desired consistency is achieved.

Now it’s time to build cakes

1. Take an adjustable cake ring and put the first Chrunch-coated base in here. Now adjust the ring to its final size (24 mm). Now put 2/3 of the fruit spread on top and distribute it evenly.
2. Now distribute the drained strawberries from the outside in. Mix the collected strawberry brew into the rest of the Chrunch mixture.
3. Mix the remaining third of the fruit spread with 1/3 of the yoghurt ice cream mixture. Now, starting from the middle, add the pure 2/3 yoghurt mixture into the spaces in between. Level the mass with a spatula. Then add the yoghurt pulp on top. Again distribute evenly with the spatula.
4. Now put on the second shelf. Mix the stock of the strawberries with the rest of the Chrunch topping. Use the spatula to distribute it evenly on the lid and put it in the freezer for at least 3 hours.

Final sprint

1. A quarter of an hour before you take the cake out of the freezer, start melting the white chocolate in a water bath. Take the chocolate crisps out of the packaging and put them in a bowl.
2. Now quickly distribute the melted white chocolate evenly on the cake lid. That has to be done very quickly because it will be hard again immediately. Then immediately distribute the crisp pearls and press gently into the chocolate with the palm of your hand. Now return the cake to the freezer for another 3 hours.

Trigger the cake

1. As soon as you want to cut the cake into ready-to-eat pieces, put a knife in hot water. Walk along the cake ring with this pre-warmed knife and open it to lift it off.
2. Now divide the cake into at least 12 portions of the same size. Since it is a very tall ice cream cake – which is also very rich in content – you can easily cut it into 16 parts.

storage

1. All unneeded pieces of cake are kept in a plastic box. For this they are separated from each other by aluminum foil. I hope you enjoy recreating this cake 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥