A super delicious, soft ice-cream cake that should take a couple of days to make … I started Saturday evening with the rhubarb sorbet, which was supposed to cool down to the day after. Same day, the base was baked and the sorbet was churning in the machine. Then it sat for a day in the freezer, after which I made the strawberry sorbet.
“RED BERRY” SORBET CAKE
500 G RHUBARB
250 G SUGAR
200 ML WATER
SEEDS OF ½ VANILLA POD
1 ½ TSP. GROUND GINGER
Add the rhubarb, cut into 1cm slices, to a pot with sugar and water.
Let it cook at low heat for 25 minutes. and stir occasionally until the stems become soft, almost mushy.
Add the ground ginger and cook for 5 minutes more.
Blend the mixture and pass it through a sieve, so that unblended fruit pulp is removed.
Place the mixture in the fridge.
Once the rhubarb mixture has cooled completely, churn it an ice machine for 30-40 minutes.
Spread the ice over the base, cover with cling film and aluminium foil.
Place the cake in the freezer for at least 24 hours.
150 G ALMONDS WITH SKIN
4 EGG WHITES
145 G ICING SUGAR
1 TSP. BAKING POWDER
Preheat the oven to 175 degrees celsius.
Start by buttering a 26 cm spring mould and lining the bottom with baking paper.
Blend almonds in a blender to a fine crumb, add icing sugar and baking powder and blend again until it looks like flour.
Whisk the egg whites to stiff peaks and gently fold in the almond flour. Do not knock out too much air.
Pour the batted into the spring mould and smooth out the surface.
Bake the base in the oven for 25-30 minutes. It must feel firm, but also give a little bit.
Remove the base from the oven and gently cut with a knife around the edge of the cake and remove the side of the spring mould.
Allow the cake to cool completely before the ice cream is churned.
When the base is cool, the spring mould is reassembled and the sides are clad with a plastic cake collar, this makes it easier to get the edges straight and remove the spring mould.
500 G STRAWBERRIES
250 G SUGAR
JUICE OF ½ ORANGE
Put strawberries into a saucepan together with sugar and orange juice.
Let it cook at low heat for 30 minutes. and stir occasionally until the berries become tender, almost mushy.
Blend the mixture and pass it through a sieve to remove the seeds.
Place it in the fridge.
When the mixture has completely cooled, churn it in an ice cream machine for 20-30 minutes.
Spread the sorbet over the rhubarb-ginger sorbet, cover again and place the cake in the freezer for another 24 hours, at least.
30 G DARK CHOCOLATE. 70%
10 G ALMOND
SALTY LIQUORICE POWDER
Blend chocolate and almonds into a semi-fine powder and add liquorice powder to taste.
Remove the cake from the freezer about 20 min before serving.
Sift the chocolate powder over the ice cream cake, while still in the mould, so it is evenly distributed.
Eat the remains in the sieve.
Carefully remove the spring mould and then the plastic collar. Then carefully transfer the cake the serving plate.
Put the ice-cream cake in the refrigerator until it’s time to eat. Then it’s not hard, when it’s going to be served.