This is the name of the dish we have chosen for you; Birthday Cake Ice Cream.
Ingredients for 16 pieces
270 g of sugar
2 tbsp sugar
120 g of flour
1/2 teaspoon baking powder
4 sheets of red gelatine
300 g raspberries
8 sheets of white gelatin
500 g of low-fat quark
2 sachets of vanillin sugar
2 tablespoons raspberry spirit
700 g of whipped cream
Once piping bag
Birthday Cake Ice Cream
Separate eggs. Beat the egg whites until stiff. Beat the egg yolks, 3 tablespoons water and 120 g sugar creamy with the whisk of the hand mixer. Put egg whites on the yolk mass. Mix flour and baking powder and sift over it. Carefully fold in the egg whites and flour mixture. Grease the bottom of a springform (26 cm Ø). Fill in the biscuit mixture and smooth it out. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Remove and allow to cool on a wire rack.
Soak red gelatine in cold water. Raspberries, except for some to decorate, puree and sweep through a sieve. Mix raspberry puree with 2 tablespoons of sugar. Dissolve gelatine, stir in 2 tablespoons of raspberry puree and stir into the remaining puree. Put 1 tbsp puree in a disposable piping bag
Soak white gelatine in cold water. Mix cottage cheese, 150 g sugar, vanillin sugar and raspberry spirit. Beat stiffly with 600 g of cream. Dissolve gelatine. Stir in 5 tbsp of the quark mixture, stir under the remaining curds. Fold in cream.
Gently remove the bottom from the mold, place on a cake plate and wrap with a cake ring. Approximately Spread half of the quark mixture on the ground. Approximately distribute half of the raspberry mixture on top and whisk with a fork in the quark mixture. Put the rest of the quark mixture on top, add the rest of the raspberry mixture and stir again. Keep the cake cold for at least 4 hours.
Beat 100 g of cream until stiff, pour into a piping bag with medium star spout. Gently remove the cake from the ring, decorate with cream tuffs and other raspberries. Carefully pour the rest of the raspberry puree over the cream tuffs.
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