Lazy ice cream cake with hazelnuts and red currants
5 servings
240 minutes
Lazy ice cream cake with hazelnuts and red currants is a refined dessert that combines the tenderness of ice cream, the nutty crunchiness, and the sweet-sour freshness of currants. This dessert likely emerged in search of a quick yet impressive treat where simple ingredients transform into a sophisticated delicacy. The crunchy hazelnuts create a strong base contrasting with the soft texture of the ice cream, while the red currants add bright notes beautifully woven into the overall pattern. Such a dessert is perfect for summer evenings, festive dinners, or simply for those who want to indulge in something special. Easy to prepare yet elegant in appearance, it becomes a centerpiece on any table.
1
Hazelnut, also known as the bottom layer or cake. Place the peeled hazelnuts in a round mold with a diameter of 15 cm so that the nuts completely cover the bottom.
- Shelled hazelnuts: 250 g
2
Ice cream is the base layer. Let the plombir thaw at room temperature for 5-10 minutes, then whip it with a spoon until it reaches a soft-serve consistency. Spread the ice cream over the nuts, trying not to disturb or flip them. Smooth the surface of the ice cream with a spoon or a small spatula.
- Plombir (rich ice cream): 1 kg
3
Red currant, also known as a layer. Slightly whip the red currant jelly with a regular spoon until it reaches a somewhat pliable but thick sauce consistency. Drizzle the sauce in small portions (about a teaspoon) over the ice cream and use the same spatula or a long wooden stick to swirl the sauce into a marble pattern similar to marble cheesecake. But don't overdo it.
- Redcurrant jelly: 70 g
4
Place the cake in the freezer 3-4 hours before the ceremonial serving. Condiments are at the birthday person's discretion.