Ice cream cake with raspberries – a cake for every occasion, delicious and irresistible!
Ice cream cake with raspberries - Recipes and Cookbook online
Ice cream cake with raspberries - a cake for every occasion, delicious and irresistible!
Bark:
- 4 pieces of eggs
- 120 g of sugar
- 120 g of flour
File:
- 200 g of raspberries
- 200 g powdered sugar
- 250 g of sweet cream
Bark:
- Beat eggs with sugar. Add flour and mix well. Bake in a preheated oven at 180 C for about 10 minutes, until the crust turns brown. Check with a toothpick whether the crust is cooked.
File:
- Beat the raspberries and powdered sugar.
- Whip the sweet cream.
- Combine the mass of raspberries and whipped sweet cream, stirring gently.
- Fill out the crusts in two rows (crust, filling, crust, filling) and decorate with raspberries. Refrigerate for at least 5 hours before serving. Pleasant!
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