Raspberry Ice Cream Cake
Baking and Desserts • European
Description
Raspberry Ice Cream Cake
Ingredients
- 33% Cream 10 fl oz
- Meyer Lemon Juice 1 tablespoon
- Egg white 3 pieces
- Sugar 5 oz
- Vanillin a pinch
- Powdered Sugar 5 oz
- Raspberry leaves 15 oz
Step-by-Step Guide
Step 1
Prepare shortcrust or sponge cake dough according to your favorite recipe (if using sponge cake, make it thin).
Step 2
Cook the cream over low heat for about 30 minutes.
Step 3
Cool it down and whip it with a mixer.
Step 4
Sort the raspberries, puree 2/3 of the berries, and strain through a sieve to remove the seeds.
Step 5
Add the raspberry puree to the cream and mix.
Step 6
Whip the egg whites until soft peaks form, add the powdered sugar and lemon juice, and continue whipping.
Step 7
Gently fold the egg whites into the cream with the raspberry puree.
Step 8
Mix well and pour onto the base.
Step 9
Place in the freezer for 2 hours (cover with plastic wrap).
Step 10
Stir, then return to the freezer for another 2–3 hours.
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