Icecream cake on la Priest Püchtler

Ingredients for Icecream cake on la Priest Püchtler

Instructions for Icecream cake on la Priest Püchtler

To prepare the Icecream cake on la Priest Püchtler recipe, please follow these instructions:

Chocolate ice:
Melt the chocolate in a water bath. Whip the egg yolks with the sugar and stir the lukewarm chocolate mash in. Whip the cream, turn it into the cream with all the nuts. Put a layer of cake in the spring shape (if not fit, cut it). Distribute the ice-cream on top of the bottom and place it in the freezer for at least 4 hours.

Vanilla Ice:
Whip egg yolks with sugar and vanilla. Whip the cream stiff and turn it in with dough dough dice. Lay a layer of cake in the spring shape, and advantage over the ice cream. Freeze for at least 4 hours.

Strawberries or Raspberries:
Dip 250-300 g berries and purge them in the blender, or whisk with the sugar. Sprinkle the egg whites stiff, then the cream, turn the whipped cream into the puree and finally mix the egg whites. Lay a bottom in the spring shape, pour half of the ice cream upside down, put the rest of the frozen berries on and cover with the rest of the pulp. Carefully lay the last bottom up and freeze.

A couple of hours before use, put the cake together. Chocolate ice cream at the bottom, vanilla ice cream in the middle and the fruit ice cream on top. Press gently with a flat hand. Cut a cardboard and put the cake on it.

icing:
Whip the egg whites stiff, whip the cream together with sugar and vanilla. Mix and mix the mixture with a palette knife evenly over the sides of the cake and top. Put the cake back in the freezer, so the decoration can freeze.

serving:
Take the ice-cream cake out of the freezer 1/2 hour before serving. Streak possibly. The cake on top with the knife so that there are 16 pieces. A good large kitchen knife is required to cut the cake, but see which splendid colors appear in the huge pieces when they land on the plate. Bon appetite.

tips:
This icecream cake is an impressive sight when served and cut. If you only rely on one spring shape (22-24 cm), it can be made over several days, and the individual layers are taken out of the spring shape and packed into the cake together.