Iced Raspberry Cake
Geeiste Himbeertorte of Spoonsparrow is a great and refreshing summer treat that will definitely be well received!
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 content)
- 1 packet gelatin powder
- 2 tbsp powdered sugar
- 250 g raspberries
- 4 tbsp chocolate shavings (for decoration)
Instructions
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1.
Line a 20 cm diameter pan with cling film, pour in the slightly thawed ice cream, spread it flat and place in the freezer for at least 30 minutes.
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2.
Chop the chocolate and melt it over a bain-marie. Brown the almond sticks in a dry skillet until light brown. Roughly crush the cookies in a blender, mix with almonds and chocolate. Spread this mixture over the ice cream and freeze another 30 minutes.
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3.
Whip the cream with gelatin powder and sugar until stiff peaks form. Fold in the raspberries.
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4.
Remove the cake from the pan onto a large plate, take off the cling film. Brush the entire cake with the whipped cream, freeze again for 10 minutes. Garnish with raspberries and chocolate shavings.
