Raspberry ice-cake

Ingredients for Raspberry ice-cake

Instructions for Raspberry ice-cake

To prepare the Raspberry ice-cake recipe, please follow these instructions:

Bunde: Whip the egg whites stiff and whip the sugar for a little while. Chop the nuts well and turn them into the marrow.
Draw 2 circles after a spring shape on baking paper. Lubricate the marble mass into the circles and bag them at 175 degrees for approx. 30 minutes.
Turn the bottoms out onto a baking tray and pull the baking paper from them.

Raspberries: Mash the raspberries with a fork and stir them with the sugar. Whip the egg yolks well with sugar. Whip the cream of foam, turn the raspberry mash, whipped cream and egg yolks together.
Lay a nostril at the bottom of a spring shape and advantage over the raspberry cream. Place the other nuts on top and style the dessert in the freezer in min. 5 hours.
Take the ice out of the mold and decorate with whipped cream and berries.

tips:
The dessert can also be made from strawberries. If you want to make the ice cream extra delicious then chop something if chocolate goes and mix it with ice. Uhmm that's delicious: o)