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🍰 Ice Cake with Forest Fruits, Yogurt & Amarettini

516 kcal · 30 min · 4 servings

Ingredients

• amarettini 200 g
• butter 100 g
• almonds, chopped 50 g
• organic limes 1 pc.
• whipping cream 400 ml
• mascarpone 250 g
• yogurt, low-fat 300 g
• powdered sugar 120 g
• vanilla extract 2 tsp
• blackberries, fresh 100 g
• strawberries 100 g
• raspberries, fresh 100 g
• blueberries, fresh 100 g

Instructions

1. 1. Put the amarettini cookies into a blender.
2. 2. Crush the cookies into fine crumbs.
3. 3. Melt the butter in a saucepan.
4. 4. Finely chop the almonds.
5. 5. Grate some tonka bean finely.
6. 6. Zest the lime.
7. 7. Mix the cookie crumbs with the melted butter.
8. 8. Add the chopped almonds to the mixture.
9. 9. Add the grated tonka bean to the mixture.
10. 10. Add the lime zest to the mixture.
11. 11. Line a baking ring with baking paper.
12. 12. Pour the base mixture into the baking ring.
13. 13. Press the base mixture down firmly.
14. 14. Place the cake in the freezer compartment.
15. 15. Let the base set.
16. 16. Whip the cream until stiff.
17. 17. Mix the mascarpone with the yogurt.
18. 18. Add the powdered sugar to the mascarpone mixture.
19. 19. Add the lime juice to the mascarpone mixture.
20. 20. Add the vanilla extract to the mascarpone mixture.
21. 21. Gently fold in the whipped cream.
22. 22. Take out 300 grams of the cream.
23. 23. Keep the 300 grams of cream cool.
24. 24. Divide the remaining cream onto 4 bowls.
25. 25. Put 200 grams of cream into each bowl.
26. 26. Puree the fruits individually.
27. 27. Mix one fruit puree into a small bowl.
28. 28. Pour the blackberry cream onto the no-bake base.
29. 29. Freeze the cake until the cream is firm.
30. 30. Spread the next cream on top.
31. 31. Freeze the cake again until the cream is firm.
32. 32. Repeat the process for all 5 creams.

Nutrition per serving

• kcal: 516
• Protein: 8 g · Fett/Fat: 33 g · Carbs: 43 g