White Chocolate Berry Ice Cake

Ingredients

• 3 eggs
• 1 pinch salt
• 120 g sugar
• 1 packet vanilla sugar
• 100 g flour
• 50 g ground hazelnuts
• 1 tsp Baking powder
• 300 g white chocolate
• 3 fresh eggs
• 20 ml orange liqueur
• 250 ml whipping cream (30% fat)
• 500 g mixed berries

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Grease and flour the bottom of a springform pan, do not grease the rim.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt and 4 tbsp cold water into stiff peaks. Gradually drizzle in the sugar and vanilla sugar while continuing to beat. Fold in the yolks. Sift together the flour and baking powder over the egg mixture and fold gently, then carefully fold in the hazelnuts. Pour the batter immediately into the prepared pan and bake for 40-50 minutes until pale. Perform a toothpick test.

3. 3.

   Remove the cake from the pan and let it cool on a wire rack.

4. 4.

   For the topping finely chop the white chocolate. Whisk the eggs over a hot water bath until frothy, stir in the chocolate and whisk until melted. Fold in the liqueur and allow to cool slightly. Beat the cream stiffly and fold into the mixture.

5. 5.

   Spread the cooled cake with the cream and freeze for 3 hours.

6. 6.

   Wash, rinse and drain the berries.

7. 7.

   Serve the chilled cake garnished with berries.