Tipsy ice cream cake

Ingredients for 8 servings:

• 6 eggs, size M
• 150 g sugar
• 120 g flour
• 40 g cornstarch
• 30 g cocoa powder, unsweetened
• 2 sheets of white gelatin
• 1 vanilla pod(s)
• 100 g sugar
• 50 ml water
• 4 egg yolks, size M
• 1 pinch of salt
• 150 ml egg liqueur
• 500 ml whipped cream

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

sophisticated – easy to prepare

1. For the sponge cake, beat eggs and sugar with the whisk of a hand mixer for 10 minutes until very foamy. 2. Sift the flour, starch and cocoa and fold into the egg foam in 3 portions. 3. Line the base of the springform pan (18 cm ø) with baking paper. It is best to trim using the springform pan rim. 4. Pour 2/3 of the sponge mixture into the pan and spread it out, spreading it slightly up towards the edges. Bake in a hot oven at 180 degrees top/bottom heat (160 degrees fan-assisted) on the 2nd rack from the bottom for 20-25 minutes. Allow to cool in the pan on a rack. 5. Put the remaining sponge mixture into a piping bag fitted with a 5 mm ø nozzle. Use a ballpoint pen to draw 2 parallel lines 10 cm apart on a sheet of baking paper. Turn the baking paper over and pipe 10 strips of dough between 2 parallel lines. Bake on the second rack from the bottom for 8-10 minutes as above. Allow to cool. 6. For the parfait, soak the gelatine in ice-cold water. Score the vanilla pod and scrape out the seeds. Bring the sugar, vanilla pod and seeds to a boil with 50 ml water and boil for 1 minute. Remove the vanilla pod. Whisk the egg yolks, a pinch of salt, 100 ml advocaat and vanilla syrup in a bowl over a hot water bath until creamy and thick. Stir in the squeezed-out gelatine. 7. Beat the mixture in ice-cold water until cold. Whisk 300 ml cream until stiff peaks form and when the mixture begins to set, fold in. 8. Once the sponge has cooled, use a small spatula to remove it from the tin. Clean the springform pan. 9. Fold a piece of baking paper twice lengthwise to form a strip. Line the side of the springform pan with it, ensuring the paper extends over the edge. Cut the sponge cake in half horizontally. Place one layer in the baking pan. 10. Pour in half of the parfait mixture. Place the second layer in the pan and top with the remaining parfait mixture. Cover and freeze for at least 4 hours. 11. Whip the remaining cream until stiff peaks form. Remove the cake from the pan and place it on a platter or turntable. Spread a little cream around the edges. 12. Decorate the cake vertically with sponge cake sticks. Let it thaw in the refrigerator for 30 minutes. Put the remaining cream into a piping bag fitted with a star nozzle. Pipe small dots onto the cake, then drizzle with the remaining advocaat and serve.