Ice cream cake ice kiss - ideal for hot summer days.
Ice cream cake ice kiss - Dana Drobnjak
Ice cream cake ice kiss - ideal for hot summer days.
For the crust:
- 3 pieces of egg white
- 180 g of sugar
- 1 spoons of alcoholic vinegar
For the filling:
- 600 g of raspberries (500 for the filling + 200 for sprinkling on the filling)
- 1 bag of gelatin
- 2 tablespoons of water
- 3 pieces of yolk
- 120 g of sugar
- 125 ml of white wine (semi-sweet)
- 4 dcl of sweet cream
- 100 g of white chocolate
- Beat 3 egg whites with 180 g of sugar and 1 tablespoon of vinegar.
- Put the mass in a mold with a diameter of 24 cm previously lined with paper. Heat the oven to 200 degrees, put the mold, reduce the temperature to 100 degrees and dry for 2 hours.
- Put 1 gelatin in a bowl, add 2 spoons of water and let it swell.
- Beat 3 egg yolks with 120 g of sugar until foamy, add 125 ml of wine and steam until it thickens (it will thicken a little), remove from the heat and add the swollen gelatin and stir a little to melt the gelatin. Leave to cool.
- Blend 500 g of raspberries and mash them so that there are no pits.
- Whip 4 dcl of sweet cream, add the cold egg yolk filling.
- Divide the mass into 2 parts, add 100 g of melted white chocolate to one part, and mashed raspberries to the other part.
- Put the dry egg white crust in a mold with a diameter of 24 cm, fill it with white chocolate and then fill it with raspberries. Arrange the raspberries (200 gr) and gently press them into the filling with a fork.
- Leave the cake in the freezer overnight to freeze and use.
Dana Drobnjak
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