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🍰 Grandma's Ice Cream Bomb with Meringue Topping

520 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Take the chocolate ice cream out of the freezer and let it thaw for about 30 minutes.
  3. 3. Separate the three eggs so that you have the yolks and whites separated.
  4. 4. Put the three egg yolks, one whole egg, 75 grams of sugar, and a pinch of salt into a large bowl.
  5. 5. Beat the mixture with a hand mixer and whisk for about 15 minutes.
  6. 6. The mixture should become creamy and almost white.
  7. 7. Sift the flour into the egg mixture in two or three steps.
  8. 8. Gently fold the flour into the mixture with a spatula without deflating the air.
  9. 9. Place a sheet of baking paper on the bottom of a springform pan.
  10. 10. Place the ring of the pan on the bottom and close it so that the paper does not slip.
  11. 11. Pour the sponge cake batter evenly into the prepared pan.
  12. 12. Smooth the surface with a spoon or spatula.
  13. 13. Bake the base for about 25 minutes in the preheated oven.
  14. 14. Carefully loosen the baked base from the edge with a small knife after cooling.
  15. 15. Open the ring of the pan and turn the base out onto a cake rack.
  16. 16. Place a glass or metal bowl in the freezer to chill it beforehand.
  17. 17. Take the thawed chocolate ice cream and spread it evenly in the cold bowl.
  18. 18. Press a depression into the center of the ice cream layer for the next layer.
  19. 19. Smooth the surface with a spoon.
  20. 20. Place the bowl in the freezer for about 30 minutes.
  21. 21. Meanwhile, take the vanilla ice cream out of the freezer and let it thaw.
  22. 22. Repeat the process with the remaining ice cream flavors until the bowl is full.
  23. 23. Place the cake back in the freezer in between to ensure the layers become firm.
  24. 24. Place the cooled sponge cake base on the top ice cream layer.
  25. 25. Trim any overhanging edges of the base with a knife if necessary.
  26. 26. Cover the cake with cling film.
  27. 27. Take the cake out of the freezer shortly before serving and let it thaw slightly.
  28. 28. Place a large plate on top of the cake.
  29. 29. Turn the cake over and invert it onto the plate.
  30. 30. Place the cake back in the freezer for at least 10 minutes.
  31. 31. Beat the egg whites in a clean bowl with a hand mixer and whisk until stiff.
  32. 32. Add 150 grams of sugar gradually.
  33. 33. Beat the mixture for another 5 minutes until it is creamy and glossy.
  34. 34. Sift powdered sugar over the meringue mixture.
  35. 35. Gently fold in the powdered sugar.
  36. 36. Spread the meringue completely over the surface of the ice cream cake.
  37. 37. Decorate the cake as you like with the meringue.
  38. 38. Torches the meringue with a culinary torch or Bunsen burner.
  39. 39. Wait until the meringue is lightly browned.
  40. 40. Garnish the cake with fruit salad or fresh berries.
  41. 41. Serve the cake immediately and enjoy it.
  42. 42. The cake yields about 16 pieces.

Nutrition per serving