Grandma's Ice Cake

Ingredients

• 3 eggs
• 50 g powdered sugar
• 1 Tbsp vanilla sugar
• a pinch salt
• 50 g flour
• 1 tbsp Cornstarch
• 1 tbsp cocoa powder
• 40 ml coffee liqueur
• 150 g dark chocolate couverture
• 1 Vanilla bean
• 500 ml whipping cream
• 250 ml milk
• 120 g sugar
• 3 eggs
• 5 egg yolks
• 4 egg whites
• 1 tbsp Lemon Juice
• 150 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both fan and top heating. Line the bottom of a springform pan (about 22 cm diameter) with parchment paper.

2. 2.

   Separate the eggs. Beat the yolks with powdered sugar and vanilla sugar until fluffy. Whisk the whites with salt until very stiff, then fold in gently. Sift together flour, cornstarch, and cocoa powder and fold into the egg mixture. Pour the batter into the prepared pan, smooth the top, and bake for about 12 minutes (check with a toothpick). Let cool on a wire rack, remove the parchment, and brush the sponge with coffee liqueur.

3. 3.

   Line a heat‑proof bowl or similar vessel (about 22 cm diameter) with cling film.

4. 4.

   For the ice cream base, chop and melt the chocolate. Split the vanilla bean and simmer it with cream, milk, and sugar. Beat eggs and yolks until creamy. While stirring, pour in the hot vanilla‑cream mixture and whisk over a double boiler until thick and creamy (remove from heat). Remove the vanilla bean, chill, then fold in about one third of the ice cream base and gently fold in the melted chocolate to create a marbled effect. Spread the light ice cream on top of the cooled sponge, cover, and freeze for at least 5 hours.

5. 5.

   For the meringue, beat egg whites with lemon juice until stiff peaks form. Gradually add powdered sugar, whisking until glossy and firm.

6. 6.

   Remove the frozen cake from the bowl onto a serving plate, lift off the cling film, and spread meringue around the edges. Flame the meringue with a kitchen torch until golden brown and serve immediately.