Strawberry and Curd Ice Cream Cake




Rating: 3.26 / 5.00 (39 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the cake base:




For the filling:








For the topping:




Instructions:

For the strawberry and toffee ice cream cake, break the whole wheat butter cookies into small pieces and mix with the warmed margarine in a bowl. Line a cake pan with plastic wrap and press the base into it. Let cool.

Meanwhile, for the filling, whip the whipped cream until nice and stiff. Cream the curd with the Qimiq, baking sugar, vanilla sugar and lemon juice. Fold in the stiffly whipped cream.

Spread on the cake base and chill. (preferably overnight). The next day, wash and trim the strawberries. Spread closely on the cream, cover the cake generously with them.

Prepare the cake jelly according to package directions and pour over the strawberries. Freeze the cake in the freezer for a few hours. Serve well chilled!

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