← All recipes

🍰 Grandma's Ice Cream Cake

1246 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 50 g powdered sugar
• 1 tbsp vanilla sugar
• 1 pinch salt
• 50 g flour
• 1 tbsp cornstarch
• 1 tbsp cocoa powder
• 40 ml coffee liqueur
• 150 g dark chocolate coating
• 1 vanilla pod
• 500 ml whipping cream
• 250 ml milk
• 120 g sugar
• 3 eggs
• 5 egg yolks
• 4 egg whites
• 1 tbsp lemon juice
• 150 g powdered sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the oven to the top and bottom heat setting.
2. 2. Line the bottom of a springform pan with a diameter of approximately 22 centimeters with baking paper.
3. 3. Separate the eggs. Carefully separate the egg yolks from the egg whites.
4. 4. Beat the egg yolks together with the powdered sugar and vanilla sugar until creamy.
5. 5. Beat the egg whites with a pinch of salt until very stiff.
6. 6. Gently fold the beaten egg whites into the egg yolk mixture.
7. 7. Mix the flour with the cornstarch and cocoa powder.
8. 8. Stir the flour mixture into the egg mixture.
9. 9. Pour the batter into the prepared springform pan.
10. 10. Smooth the surface of the batter.
11. 11. Bake the dough in the preheated oven for about 12 minutes.
12. 12. Check the baking time with a wooden skewer.
13. 13. Invert the cake onto a cooling rack.
14. 14. Remove the baking paper.
15. 15. Let the sponge cake cool down completely.
16. 16. Line a mixing bowl or similar container with a diameter of approximately 22 centimeters with plastic wrap.
17. 17. Finely chop the chocolate coating.
18. 18. Melt the chocolate coating.
19. 19. Split the vanilla pod.
20. 20. Bring the vanilla pod together with the cream, milk, and sugar to a boil.
21. 21. Beat the eggs and egg yolks until creamy.
22. 22. Pour the hot vanilla cream mixture in while stirring.
23. 23. Beat the mixture in a mixing bowl over a hot water bath until thick and creamy.
24. 24. Stop beating when the mixture lifts like a ribbon.
25. 25. Remove the bowl from the heat.
26. 26. Remove the vanilla pod.
27. 27. Stir the mixture to cool.
28. 28. Set aside about one-third of the ice cream base.
29. 29. Stir the melted chocolate into the reserved ice cream base.
30. 30. Pour the light ice cream base into the prepared bowl.
31. 31. Add the chocolate ice cream base on top.
32. 32. Beat the egg whites with the lemon juice until stiff.
33. 33. Gradually add the powdered sugar.
34. 34. Continue beating until the mixture forms stiff peaks.
35. 35. Invert the ice cream cake from the bowl onto a cake plate.
36. 36. Remove the plastic wrap.
37. 37. Coat the cake all around with the meringue.
38. 38. Brown the cake with a kitchen torch.
39. 39. Serve the cake.

Nutrition per serving

• kcal: 1246
• Protein: 29 g · Fett/Fat: 64 g · Carbs: 134 g