Strawberry Spaghetti Ice Cream Cake
Ingredients
Biscuit base
- 3 eggs
- 90 g sugar
- 1 packet vanilla sugar
- 90 g flour
- Butter, for greasing pan
- Flour, for dusting pan
Topping
- 400 g strawberries
- 600 g heavy cream
- 3 packets whipped cream stabilizer
- 250 g low-fat quark
- 3 tablespoons powdered sugar
- Vanilla extract, to taste
- 4-5 tablespoons strawberry syrup or sauce
- White chocolate, for grating
Preparation
Beat eggs with sugar and vanilla sugar for 4-5 minutes until creamy and thick
Sift flour into the egg mixture and gently fold in with a spatula
Preheat oven to 180°C (convection: 160°C)
Grease a 28 cm springform pan and dust with flour or breadcrumbs
Pour the batter into the pan and bake for about 20 minutes in the preheated oven
Let the biscuit base cool completely, then carefully unmold
Quarter the strawberries and spread them over the biscuit base
Whip the heavy cream with whipped cream stabilizer according to package instructions until stiff, then set aside
Mix the low-fat quark with vanilla extract and powdered sugar, then fold in the whipped cream
Transfer the cream mixture to a piping bag fitted with a grass tip nozzle
Pipe the cream in circular motions over the strawberries to create a spaghetti effect
Chill the cake for about 30 minutes
Spoon the strawberry sauce in the center of the cake
Grate white chocolate over the sauce
Chill until ready to serve
