Raspberry cake with ice cream
4456kcal
383gram
138gram
606gram
10mpreparing time
30mcooking time
30madditional time
1h 10mtotal time
Raspberry cake with ice cream is a delicious combination of the fresh sourness of raspberries and the creamy delicacy of ice cream. A light, airy sponge cake base topped with a raspberry layer and scoops of ice cream makes this dessert the perfect end to any holiday or summer lunch. The ice cream adds a refreshing touch, making the cake both luxurious and light.
Shortbread
400 g
Butter
170 g
Raspberry-orange
300 g
ice cream
750 g
vanilla
2 g
Fresh or frozen berries for decoration
100 g
Steps
1.Cake base
Crush the cookies and mix them with soft butter. Place the mixture on the bottom of a mold with high removable sides and press down firmly.
2.Softening Ice Cream
Place the ice cream in a deep bowl and leave it at room temperature for 10-15 minutes to soften.
3.Preparing the raspberry mixture
Add raspberries and orange juice, grated with sugar, to the softened ice cream. Mix everything with a blender until smooth and put in the refrigerator for 30 minutes.
4.Forming the cake
Distribute the resulting mixture over the prepared liver cake and level the surface. Place the cake in the freezer to finish setting.
5.Decoration and presentation
Carefully remove the cake from the pan and garnish with whole raspberries - fresh or frozen, adding mint sprigs for freshness if desired.