So, this is the first more complex ice cream cake I made. I wanted to make an ice cream cake that was more elaborate than mixing the ice cream batter, pour it into the cake pan and freeze it. And so I found this pretty darling here, which I had to try imediately.
On the very bottom, there is a thin layer of crumbled meringues, mixed with cream. The yellowish layer is tonka bean ice cream. (http://deliciousdeliciousdelicious.blogspot.de/2010/10/tonka-bean-ice-cream.html) When it is frozen, add another layer of meringues and cream. Then, puree some raspberries with sugar, pour it onto the ice cream cake and let it freez.
Finally, put the cake into a baking tin that is 2 cm larger in diametre than the one you used to freeze the layers. Place it exactly in the centre of the pan. Beat some single cream to stiff peaks and pour it around and onto your cake. Let it freeze again. Decorate to your liking. I used some remaining meringues.
No comments:
Post a Comment