Chilled Raspberry Cake

Ingredients

• 1 l raspberry ice cream
• 80 g almond sticks
• 150 g dark chocolate (65% cocoa content)
• 200 g whole wheat butter cookies
• 200 ml whipping cream (30% fat)
• 1 packet gelatin powder
• 2 tbsp powdered sugar
• 250 g raspberries
• 4 tbsp chocolate shavings

Instructions

1. 1.

   Line a 20 cm diameter mold with cling film, pour in slightly thawed ice cream, spread it flat and freeze for at least 30 minutes.

2. 2.

   Chop the chocolate and melt it over a water bath. Brown the almond sticks lightly in a dry pan. Pulse the cookies in a blender to coarse crumbs, mix with almonds and chocolate. Spread this mixture over the ice cream and freeze another 30 minutes.

3. 3.

   Whip the cream with gelatin powder and sugar until stiff peaks form. Separate the raspberries.

4. 4.

   Remove the cake from the mold onto a large plate, discard the film. Brush the entire surface with whipped cream, refreeze for 10 minutes, then garnish with raspberries and chocolate shavings.