Summertime means hot afternoons spent in the pool or trying to escape the heat. This Red Fruit Ice Cream Cake is a refreshingly cold treat that will cool you right down. No baking required for this ice cream cake, so you can leave the oven off. The crust for this cake is a combination of spiced cookies, coconut, cinnamon and butter that requires no baking. The raspberry mousse filling is made from a combination of egg whites, sugar, vanilla, raspberries and fresh lemon juice. Freeze for at least 4 hours before serving. Decorate with cherries or other fresh red fruits.
- 150 grams biscuits (or speculaas)
- 40 grams coconut (dessicated)
- 1 teaspoon ground cinnamon
- 100 grams melted butter
- 200 grams frozen raspberries (or 250 gr. strawberries)
- 2 egg whites (room temperature)
- 250 grams sugar
- 2 drops lemon juice
- 1 teaspoon vanilla extract
- 1 handful cherries (or similar red fruit for garnish)
- Defrost the raspberries.
- Line the base of a springform cake tin (21 centimeters) with parchment paper.
- Crush the biscuits and place in a bowl with the coconut, cinnamon, and melted butter.
- Mix all the ingredients together and spread onto the cake tin base, pressing down with the back of a spoon. Set aside in the refrigerator.
- Place the egg whites, raspberries, sugar, vanilla, and lemon drops into a bowl or food mixer. Whisk until smooth and firm.
- Place the raspberry mousse over the biscuit base and level the surface.
- Place in the freezer for at least 4 hours.
- Leave in the freezer until ready to serve. Decorate with cherries or other red fruits.
- Store in the freezer and treat as an ice cream.
PER SERVING *
|Calories640Calories from Fat270|
|% DAILY VALUE*|
|Calories from Fat270|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.