Ice cream cake
- 1 pack (450 g) frozen puff pastry
- Flour
- egg yolk
- 120 g Hail Sugar
- 500 g Whipped cream
- 1 packet cream stabilizer
- 1 packet Vanillin-Sugar
- 300 g plum jam
60 minutes
light
- 1.
- Thaw 2 sheets of dough on top of each other. Then roll out a round dough base (26 cm Ø) on a lightly floured work surface. Brush all bottoms with egg yolk, prick several times with a fork and sprinkle with sugar.
- 2.
- Cut one of the bases into 12 pieces of cake. Place on baking sheets lined with baking paper. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Then let it cool down.
- 3.
- Whip the cream until stiff. Sprinkle in the cream setting agent and vanilla sugar. Brush 2 bases with plum jam each. Spread the cream on top. Place pieces of puff pastry all around. Makes about 12 pieces.
1 portion approx:
- 390 kcal
- 1630 kJ
- 3 g protein
- 23 g fat
- 37 g carbohydrates
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