Biskuit-Eistorte

Ingredients

• 4 eggs
• 150 g sugar
• 1 pinch salt
• 150 g flour
• 50 g starch
• 2 tbsp coffee liqueur
• 350 ml milk
• 350 ml whipping cream
• 1 vanilla pod
• 5 egg yolks
• 200 g sugar
• coffee beans (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Separate the eggs; beat the yolks with half the sugar until fluffy. Whisk the whites with a pinch of salt, gradually add remaining sugar, continue whipping until glossy peaks form. Fold the meringue into the whipped cream mixture, sift flour with starch over the meringue, gently fold in and mix in coffee liqueur. Grease a bundt pan, dust with flour, pour batter in and bake 30-35 minutes.

3. 3.

   Meanwhile, combine milk and cream in a pot. Split vanilla pod lengthwise, scrape out seeds, stir into milk‑cream mixture and bring to boil. Beat yolks with sugar lightly; whisk hot milk into yolk mixture, return to pot, remove vanilla pod, cook over low heat stirring with wooden spoon until thickened (do not boil). Strain custard through sieve, cool over ice water while stirring occasionally. Transfer to metal bowl, freeze 20 minutes. Stir again, pour into bundt pan, press cooled sponge cake into custard so it’s encased. Cover with cling film and freeze 4‑5 hours. Remove, discard film, briefly dip pan in warm water, break the ice cream tower, cut into pieces, garnish with coffee beans and serve.