Refreshing Ice Cream Cake with Chocolate and Brittle

1. line the bottom of a cake springform pan (26 cm) with whole butter cookies. For the gaps, break through a few cookies towards the edge of the mold so that they fit into the gaps. To do this, first score with a kitchen knife, then break through with your hands and place in the gaps.

Finely grate the chocolate on a household grater. Whip 1 kg of whipped cream in batches until stiff, swirling in vanillin sugar and cream thickener. Fold in the chocolate and brittle, except for a little bit for decoration, with a spatula. 3.

Beat the egg yolks and sugar with the whisk of a hand mixer until light and creamy. Whisk in rum flavoring. Fold in chocolate brittle whipped cream until fluffy. Spread the cream evenly on the butter cookies in the mold and cover with cling film.

Place the cake in the freezer for at least 5 hours, preferably overnight. About half an hour before serving, lift the cake onto a cake plate using 2 cake pallets or 2 wide flat kitchen knives and thaw a little.

5. Whip 100 g of whipped cream until stiff and place in a piping bag with a nozzle. Decorate the ice cream cake with different sized pastries, ice cream cones, cream puffs and candied cherry as well as the remaining chocolate shavings and brittle.

Time needed : 1 hour

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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