Berry Ice Cream Cake

A cake recipe for all foodies:

1. rinse the berries, clean. Dry with kitchen roll. Pick out raspberries only. Set aside a few strawberries for garnish.

2. Crush 150 g of the mixed berries. Stir 75 g sugar with pudding powder and sparkling wine. Fold into the cream curd.

Crumble the meringue and fold into the curd mixture. Whip the cream until very stiff, adding the remaining sugar.

Gently fold into the cream.

Fill the 3rd quantity into the mold rinsed with cold water. Stir in the fruit puree and the remaining fruit. Freeze for at least 5 hours, or better yet, one night.

4. 1 hour before serving, press the ice cream cake out of the elastic mold onto a plate and place in the refrigerator. Garnish with remaining strawberries before serving.

Time needed : 35 min.

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