Raspberry Ice Cake

Ingredients

• 500 g low‑fat quark
• 40 ml rice syrup
• 2 tbsp lemon juice
• 625 g whipping cream
• 500 g raspberries
• 150 g dark chocolate
• 100 g coarsely chopped almonds

Instructions

1. 1.

   Line a loaf pan with plastic wrap. Mix the quark with rice syrup and lemon juice, whip the cream to stiff peaks, set aside 2–3 tablespoons and fold in the rest. Clean, rinse and pat dry the raspberries; reserve eight for decoration and fold the rest into the cream. Pour the mixture into the pan, smooth the top and chill in the freezer for about 2 hours 40 minutes.

2. 2.

   Meanwhile melt the chocolate over a double boiler, stir in the almonds, spread the mixture on the bottom of the frozen ice block and freeze again for another 10–20 minutes.

3. 3.

   To serve, fill a piping bag with whipped cream, remove the cake from the pan, peel off the plastic wrap and pipe dollops of cream onto the surface. Garnish each dollop with a raspberry.