Raspberry Ice Cream Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Raspberry Ice Cream Cake
Ingredients
- 33% Cream - 10 fl oz
- Meyer Lemon Juice - 1 tablespoon
- Egg white - 3 pieces
- Sugar - 3.5 oz
- Vanillin - a pinch
- Powdered Sugar - 3.5 oz
- Raspberry leaves - 14.1 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 10
Stir, then return to the freezer for another 2–3 hours.
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).
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