Raspberry Ice Cream Cake
4 servings
60 minutes
Raspberry ice cream cake is a true embodiment of exquisite European cuisine, where the freshness of berries harmoniously combines with the tenderness of cream and the lightness of egg whites. This dessert evokes a summer day filled with the aroma of ripe raspberries and the coolness of ice cream. Historically, berries were used in cooking to create refreshing dishes, and the combination of raspberry with cream and airy meringue became popular in pastry art. The ice cream cake is not just a sweet treat but a true gastronomic delight suitable for festive tables as well as cozy family evenings. Its flavor is a delicate balance of raspberry tartness, creamy softness, and light sweetness from powdered sugar. An ideal dessert for those who appreciate elegance in taste and enjoyment in every bite.
1
Sandy or sponge dough according to your favorite recipe (if sponge, then thin).
2
Cook the cream on low heat for about 30 minutes.
- Cream 33%: 300 ml
3
Cool down, whip with a mixer.
4
Pick the raspberries, crush 2/3 of the berries into puree, and strain through a sieve to remove the seeds.
- Raspberry: 400 g
5
Add raspberry puree to the cream and mix.
- Raspberry: 400 g
- Cream 33%: 300 ml
6
Whip the egg whites to soft peaks, add powdered sugar and lemon juice, continuing to whip.
- Egg white: 3 pieces
- Powdered sugar: 100 g
- Lemon juice: 1 tablespoon
7
Carefully fold the egg whites into the cream with raspberry puree.
- Egg white: 3 pieces
- Cream 33%: 300 ml
- Raspberry: 400 g
8
Mix and pour onto the base.
- Sugar: 100 g
- Vanillin: pinch
9
Send to the freezer for 2 hours (cover with film).
10
Stir, then send back to the freezer for 2-3 hours.