Icecake
- 100 g meringue
- 100 g spa n> Dark chocolate
- 100 g Whole milk chocolate
- 1 kg whipped cream li>
- 2 egg yolk (size M)
- 3 EL powdered sugar span>
- 2 EL Rum or brandy
- 125 g Hazelnut brittle
- Baking paper
- Freezer span>
25 minutes
easy
- 1.
- Put the meringue in a freezer bag. Seal and briefly roll over with the rolling pin so that the meringue is coarsely crushed. Cut the chocolate into small pieces with a vegetable peeler or a vegetable slicer. Beat the cream with the whisk of the hand mixer until stiff. When the cream is almost stiff, stir in the egg yolks, powdered sugar and alcohol one after the other. Beat for another 2 minutes
- 2.
- Set aside some brittle, meringue and chocolate, fold the rest into the cream mixture. Line a springform pan (26 cm Ø) with baking paper. Add the mixture and spread it loosely. Sprinkle with the ingredients you set aside. Cover the mold and place in the freezer overnight. Take out 10 minutes before serving. Remove from the mold and serve immediately
- 3.
- Waiting time approx. 12 hours
1 piece approx.:
- 330 kcal
- 1380 kJ
- 3 g protein
- 25 g fat
- 20 g carbohydrates
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