Strawberry – Ice Cream Cake

A simple but delicious cake recipe:

Whip the cream and put it covered in the refrigerator. Put the vanilla ice cream in the refrigerator for about 15 minutes to make it spreadable. Place the edge of the cake springform pan on a cake plate. Fill in the sponge cake base and spread with strawberry jam. Cover the pie plate and place it in the refrigerator.

Whip the egg whites with all the powdered sugar until stiff and stir in strawberry puree and the whipped cream. Remove the cake plate from the refrigerator, spread the vanilla ice cream a good 1 cm thick on the strawberry jam. Pour the strawberry cream filling on top and smooth it out. Cover with parchment paper, tightly close the mold with the aluminum foil and place in the freezer for about 4 hours.

Garnish:

Whip the cream with the sugar and cream stiffener. Carefully loosen the edge of the mold from the ice cream cake with a kitchen knife, while opening the edge, completely cover the cake with the whipped cream. Divide cake top into 12 pieces. Pour the remaining whipped cream into a piping bag fitted with a star-shaped nozzle and garnish the surface of the cake with it. Place a strawberry half on each piece. Spread the chocolate flakes evenly over the center of the cake and place the cake in the freezer with the lid closed.

10 minutes before serving, remove the ice cream cake, cut open and place on precooled dessert plates. Place the wafers next to the

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