Currant Ice Cream Cake

A cake recipe for all foodies:

For the sponge, melt light butter, cool. Separate the eggs. Beat egg yolks with sugar until foamy. Sift flour and cornstarch onto the egg cream, add light butter. Stir everything carefully. Beat egg whites until stiff and fold in. Spread the mixture on a baking sheet lined with parchment paper and bake in a heated oven at 225 °C for 12 to 15 minutes. Now turn out on the spot onto a kitchen towel sprinkled with sugar, remove paper, roll up dough sheet from the long side. Cool. Heat the currant jelly. Unroll sponge again, brush with liquid jelly, roll up tightly again.

Knead the short pastry ingredients together, leave to cool for 30 minutes, roll out on parchment paper to a 20 cm dia. base. Prick a few times with a fork, bake in a heated oven at 200 degrees for 15 to 18 minutes. Cool on a cooling rack.

For the filling, clean and rinse currants. Beat egg yolks with sugar in a hot water bath until creamy. Heat milk, gradually add to egg cream form. Continue beating until the mixture thickens. Do not make! Remove the egg cream from the stove, cool, stir in the whipped cream with the currants.

Cut the sponge roll into slices (1/2 cm), spread a round baking dish (2, 5 liters) with it. Pour in the cream and cover with the short pastry. Put the cake in the freezer for 6 to 8 hours, d

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