Cherry Ice Cream Cake

Ingredients

• 2 Eggs
• 70 g sugar
• 1 packet vanilla sugar
• 1 untreated lemon (grated zest)
• 40 g flour
• 20 g starch
• 0.5 tsp Baking powder
• breadcrumbs
• fat (for the pan)
• 500 g vanilla ice cream
• 125 g poppy seed cake
• 500 g sour cherries
• 50 g chocolate shavings

Instructions

1. 1.

   Separate eggs, beat egg whites with 2 tbsp water very stiff, adding sugar and vanilla sugar while whisking. Add yolks and lemon zest. Mix flour and baking powder, sift over, fold in.

2. 2.

   Place dough in a greased and breadcrumb‑dusted loaf pan and bake at 175 °C for 30 minutes. Remove cake from pan and cool. Cut lengthwise in half.

3. 3.

   Let ice cream soften slightly, mix with poppy seed cake and pitted cherries. Clean loaf pan, layer ice cream, cover with cake base, add another ice cream layer and finish with cake, then freeze until firm. Before serving, unmold and garnish with chocolate shavings.