Ice Cream Cake with Meringue and Berries
Ice cream cake with meringue and berries is a recipe with fresh ingredients from the category cakes. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 egg whites
- 300 g powdered sugar
- 1 kg mixed berries
- 400 g cream cheese (pure)
- 200 g plain yogurt
- 6 tbsp liquid honey
- 0.5 untreated lemon
- vanilla aroma
- 400 ml whipping cream
- 2 packets stabilizer
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 140°C with upper and lower heat.
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2.
Beat the egg whites with a pinch of salt until stiff, gradually adding the sugar while whisking. Continue until the mixture glows and forms peaks.
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3.
Fill a piping bag fitted with a large smooth tip with the meringue mixture and pipe five circles about 24 cm in diameter onto parchment-lined trays, smoothing slightly. Bake each in the preheated oven for about 40 minutes, remove and cool.
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4.
Wash, dry, and pat the berries dry. Set aside some berries for garnish.
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5.
Whisk together the cream cheese, yogurt, honey, lemon juice, and vanilla aroma until smooth. Whip two-thirds of the cream with stabilizer until stiff and fold into the mixture.
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6.
Spread three layers of the cake with the cream, top each with berries, carefully stack them, finish with a fourth layer, and secure with a ring. Freeze overnight.
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7.
Two hours before serving, take the cake out of the freezer, remove the ring, and place it in the refrigerator. Just before serving, whip the remaining cream stiffly. Spread the whipped cream evenly around the cake and top with the reserved berries. Crumble the leftover layer and scatter over the rim and berries. Dust with powdered sugar and serve.
