Ice Cream Cake with Fresh Berries - Glasstårta med färska bär

ICE CREAM CAKE WITH FRESH BERRIES

Glasstårta med färska bär

Serves 10

0.2 cup hazelnuts

2 egg whites

0.4 cup sugar

a few drops white wine vinegar

1 teaspoon Maizena corn starch

Ice cream:

2 gelatin sheets or 1 teaspoon gelatin powder

4 egg yolks

0.8 cup sugar

1 teaspoon vanilla sugar

7 oz cream cheese

1.2 cup heavy cream

4 egg whites

Decoration:

fresh berries

Preheat oven to 300F.

Chop the hazelnuts rather finely. Beat the egg whites until stiff and add the sugar, little by little, while beating until you have a glossy meringue batter. Add the nuts, vinegar and corn starch. Pour the batter in a greased pan, diameter about 9 inches, lined with baking paper and bake for about 1½ hours. Turn off the heat and leave in the oven to dry.

Soak the gelatin sheets in cold water for about 5 minutes, or follow the procedure for powdered gelatin (I always use the thin rectangular sheets myself). Beat egg yolks, sugar and vanilla sugar, beat in the cream cheese and continue beating until mixture is smooth.  Beat the cream. Take up the gelatin sheets, squeeze out the surplus liquid and melt them over low heat. Remove from heat and stir a little whipped cream into the gelatin. 

Mix the gelatin into the egg batter and gently add the cream. Beat the egg whites until stiff and add them to the batter. Pour in the pan and freeze for at least 4 hours. Decorate with berries before serving.

Enjoy!

Bella