Lemon Ice Cream Cake with Berries - Citronglasstårta med bär

LEMON ICE CREAM CAKE WITH BERRIES

Citronglasstårta med bär

8 - 10 pieces

2 ready-made (or home-made)

meringue layers

Filling:

4 egg yolks

0.8 cup sugar

1 vanilla pod

8.8 cup Kesella or substitute

0.8 cup lemon curd

1.6 cup heavy cream

2 gelatin sheets

or 1 teaspoon gelatin powder

4 egg whites

Decoration:

fresh berries

fresh mint

Beat the egg yolks, sugar and vanilla sugar until fluffy. Beat in the Kesella and lemon curd. Beat the cream and gently stir it into the egg batter.

Soak the gelatin for 5 minutes in cold water, or do as you normally do with the powder. Heat 0.4 cup of the cream mixture in a small saucepan, remove from heat and melt the gelatin in it. Stir the gelatin into the cream mixture and add the stiffly beaten egg whites. 

Place one of the meringue layers in a springform pan, diameter 11 inches. Break the other layer in pieces and "fill up" so that the meringue completely covers the bottom of the pan. Then pour the gelatin mixture in. Cover with plastic foil and freeze for at least 4 hours. Leave the cake in room temperature for a while before serving.

Decorate with berries and mint.

Enjoy!

Bella