Ice-chip cake (grilled cake): Pastry recipe for home

A true summer classic, this ice cream cake or grilled ice cream cake I showed you a long time ago and I think it's time to re-create it. I started with the meringue cakes and if you're wondering how much of it you have and how much is that and what you're pouring in there, the exact recipe is linked in the info box below. So just take a look at it or probably in the pinned comment you should find the exact recipe. It's super, super easy and you can find it on my website in detail and printable if you want to print it out. Let's go! The first thing I did for my ice cream cake is that I whipped up some egg whites, added a pinch of salt and now let the sugar drizzle in little by little. So first of all, no witchcraft. What I've already done here is the ground nuts, which I want to throw into the meringue. I've just roasted them in the oven. You could also do that in a dry pan, but in the oven it's always a bit more even. That's why it's my personal preference. Apart from the fact that the oven has to get to a certain temperature anyway, because now the meringue cakes are going in. The whipped up meringue is now ready. That means the ground hazelnuts are going in. By the way, you could also use ground almonds if you prefer that. They are now placed underneath and then the whole thing is spread on baking paper or sprayed on. You can take a look at what you prefer and then bake it. When I showed you the whole thing many years ago, I divided it into two thick layers. Here in this recipe, I'm actually doing it in three relatively thin layers, because I think the texture is more beautiful by now. But if you find it difficult to divide it evenly, you can also do it in two layers and just spread it in a ring. That would also work great, the way it works best for you, as long as you get about two layers out of it at the end, which you can then put in the oven. While these are now drying at a very low temperature for a long time, I'll take care of something that also has to be prepared, because it also has to cool down. And that is the vanilla cream. I'm just cooking a kind of vanilla pudding here. If you want to take an even better shortcut, you can just get a really good vanilla pudding in the supermarket in the cooling department. Then you don't have to cook it yourself or if you always have a glass of vanilla pudding, you can also use it. But I think it's actually relatively fast. And especially because you have to wait on the floor, I just cook it myself once. By the way, I cooked a mega, small, mini amount of pudding here, because the recipe I'm sharing with you is intended for a 26-inch springform pan. So if you copy that and see it on the website, it's made for a normal, big 26-inch springform pan. But I'm doing it here in the video for a smaller size, because I don't eat that much anymore, since I moved. And that's why it's a little bit smaller. But yeah, don't worry about that. By the way, here you can see why I always like to sieve my vanilla cream. I sieve it once to get the egg yolk out of the string, as well as too coarse pieces of vanilla, eventually. And so you can... Boah, slowly. So I can cool down my vanilla cream now. You also have to do that before you can continue to use it. What I'm also preparing now, because it also has to cool down, is my sugar syrup. You just boil sugar and water on the stove for 1-2 minutes and then just let it cool down at room temperature. So it's super, super easy. At this point, which is a few hours later, my pans are completely dry. And I can trim them a little bit more, because I think you saw it when I sprayed them. I didn't really stick to the line. It's not bad at all. I have to trim them a little bit again. The excess has to be cut off a little bit. And then it's actually okay. I do this here with a one-way scalpel, but such a carpet knife would work really well especially with such thin, crumbly pans. When the whole thing is trimmed, by the way, I have saved the cut for decoration later, then it's time for glazing with couverture or Schoki. I always prefer Schoki. It can also be a cake glaze, because it's easiest to process. It definitely has to be on there. The best way to balance the sweetness of the pans is to use couverture. Then you have the sweet and the bitter, and in the middle they meet, and that gives a wonderful, round taste. I have now simply painted from both sides, quite simply with the brush. This is also super, super easy. And it's a bit messy, but it's not bad. So just paint, let it dry once, it goes quickly. At this point, we can actually take care of the cream. You saw my vanilla pudding there, it was already relatively firm and cold. So at room temperature, I stirred it creamy again and then add the whipped cream, which I had already prepared. It is relatively soft, so semi-stiff. I have already explained to you in a video what the difference is. When it is semi-stiff, it is much easier to process, to fold in the second part and balance the whole thing a bit. So if you think to yourself, but it's not really stiff, yes, that's exactly right, it can also be a little softer. Then it also has a nicer feeling in the mouth. I whipped this semi-stiff whipped cream in two to three portions under my pudding, which is at room temperature. And if the whole thing is really ... I could just eat something like that with a spoon. If it's really creamy and smooth, then you can add a big sip of the leuter sugar, of this sugar syrup. And then only the chocolate crisps and the croutons are added. As for the leuter sugar, I have to say, please do not leave it out or do not replace it with powdered sugar. The fact that the sugar is dissolved in water simply helps later that it does not crystallize and that your cake does not freeze completely hard. Just like this, the rum. Of course, it is optional if you do not want to put it in there. But sugar, as well as alcohol, are freezing agents and later ensure that the frozen cake does not become completely hard, but somewhere still remains a little creamy. Definitely a recommendation, but if you do not want it, I can understand. I now have my first floor here, where the crouton was definitely already firm. Then I put it in my springform pan and put about a third of my cream on it. Then again a floor, then again the cream. So I think, how a cake is used there now, that explains everything by itself, I do not have to spend a lot of effort with it. So just put it in and then off to the freezer for a few hours until the whole thing is really well frozen. And because I just have the opportunity to challenge you to do so, I would also like to do that. If you are not yet a subscriber of my channel, I would be very happy if you catch up on that right now, so that you have exactly such recipes, real classics, or anything that is very helpful if you have a little fondue expertise and knowledge and such things. Exactly, you can find all of that at me. So if you are not yet a subscriber, but you really want to learn that, I would be very happy. Then back to the actual recipe. So I used the cake, set it overnight, very important, completely frozen in the freezer and can now garnish it. So I whipped up a little more cream and in the time when I whipped up the cream, I just got the cake out of the freezer. It took about five minutes until the cream was stiff and in that time I was able to solve the ring without any problems. So I did not even need my bunsen burner and can now completely garnish my cake. I do that twice. The first time I show you here just the really neutral whipped cream on it, then once from all sides so really nicely spread, smooth and then once in the freezer so that it can be nice and firm and the first layer of cream can also freeze nicely. Then freeze the whole thing again and then spread it again. And at this point, a big kiss to my very dear video colleague Nicole. If you do not know her yet, I would also like to link her below in the info box. So she helps me to spread my cake once thin. Then the whole thing is again transferred to the freezer and when the whole thing was well frozen I spread it again. You can now see it a little closer here and then I started decorating. For this I have these chocolate raspberries, these chocolate worms, they always remind me of ants, I packed them on the edge of the cake and then put the whole thing on a plate so that I can work with it more easily. The cake is then divided at the top, which is always a real struggle for me because I somehow have a feeling that I never really divide it neatly and accurately. That means one piece is sometimes a little bigger than the other, but for eating it is actually exactly right because everyone always has the exact big piece he wants and everyone is satisfied. So here just once divided, please. Then with the remaining cream, which I whipped up earlier to spread, I now put a few rosettes on top, as well as a few drops at the front. How you decorate it later, that is of course up to you. So if you want to throw a lot more on it, then of course do it. It is also totally affordable here and of course makes a lot of fun. So just decorate, have fun, put what you want on it, whether the drops are at the front or not or the rosettes are much bigger. Everyone as you like. I have now put this cut from the floors on the middle of my cake. If you remember, I had to trim it a bit. I have now put that in the middle, my croquant on the rosettes and then it was basically ready. Cool the whole thing down again or freeze it for a few hours and before cutting then for, well, I don't know, for five minutes or something leave it on the counter, then cut and then enjoy. I hope you bake the whole thing. I look forward to your comments and I hope that we will see each other in the next video. Take care, dear ones.