Strawberry ice cream cake
- 750 g + 250 g strawberries
- 75
g + 125 g + 2 tbsp sugar - 100 g small dabs of meringue or meringue shells
- 4 fresh eggs (Gr. M)
- 3 packet Vanilla sugar
- 500 g Whole milk yogurt
- Salt
- 250 g Whipped cream
- cling film
45 minutes
light
- 1.
- First wash and clean 750 g of strawberries. Puree with 75 g sugar. Pre-freeze in the freezer for about 1 1/2–2 1/2 hours until the puree is thick and creamy, stir several times in between. Place a silicon ring or a metal ring cake tin (22 cm Ø; approx. 2.5 l content) lined with cling film in the freezer.
- 2.
- Approx. Set aside 10 dabs of meringue for decoration. Roughly crumble the rest with your hands. Separate eggs. Beat the egg yolks, 125 g sugar and vanilla sugar with the whisk of the hand mixer for about 3 minutes until creamy.
- 3.
- Stir in the yogurt. Beat the egg white and a pinch of salt until stiff, sprinkling in 2 tablespoons of sugar. Beat the cream until stiff. First fold the cream, then the egg whites and finally the meringue crumbs into the yoghurt cream.
- 4.
- Pour 1/3 of the cream into the cold Gugelhupf pan, then pull 1/3 of the strawberry mixture through with a fork. Repeat this process twice. Cover the pan with cling film, freeze at least
- 5.
- overnight.
- 6.
- Now wash, clean and halve 250 g strawberries. Briefly dip the mold in hot water to just below the edge. Pour bundt cake onto a plate. Remove the film. Crumble 3 dabs of meringue. Sprinkle on the bundt cake.
- 7.
- Spread the strawberries and the rest of the meringue around it.
1 piece approx:
- 150 kcal
- 3 g protein
- 6 g fat
- 20 g carbohydrates
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