Raspberry ice cream cake

 

Preparation time

2 h 30 min

Servings

10 servings

Difficulty of cooking

medium

Vegetarian

ovo-lacto

Number of calories

303 kcal

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INGREDIENTS

300 ml cream

sugar - 100 g

vanilla sugar - a pinch

400 g raspberries

3 squirrels

1 st. l. lemon juice

80 g powdered sugar

1.5 cups sweet crumbs

butter - 2 tbsp.

2 tbsp. l. honey

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STEP-BY-STEP COOKING RECIPE

Step 1

Pour the cream into a saucepan, add sugar and vanilla sugar, put on a small fire and cook for 30 minutes. Then cool and beat with a mixer.

Step 2

Sort out raspberries. Grind 2/3 of the berries into a puree. Gradually adding a small amount of cold boiled water, rub the puree through a sieve to remove the bones. Add raspberry puree to cream, stir.

Step 3

Beat egg whites with powdered sugar and lemon juice until fluffy. Gently fold egg whites into cream with raspberry puree. Stir, cover with cling film and place in the freezer for 2 hours. Take out the ice cream, mix and put it back in the freezer for 2-3 hours.

Step 4

Preheat oven to 200°C. Mix sweet crumbs with softened butter and honey into a homogeneous mass. Place in a greased baking dish so that the bottom and sides are closed. Bake 10 min. Let cool completely.

Step 5

Pour into ice cream mold. Smooth the surface and put back in the freezer. Remove 10-15 minutes before serving and garnish with whole raspberries.