Ice cream cake on 1-2-3 - The combination of licorice and raspberry is perfect!
This cake is so incredibly good and easy to make.
Ingredients
Cake base
- 320 gram Digestive oatmeal biscuits
- 160 gram dairy butter
- 3 tsp vanilla sugar
- 1 tsp vanilla paste (optional)
- 1 tsp raw licorice powder (optional)
Cake filling
- 2 bokser Culinary Licorice Cream
- 1 can Culinary Raspberry Sorbet
Topping
- 1 kurv fresh raspberries
- 2 tsp liquid salt licorice
This is so good! An ice cream cake with two of my favorite flavors licorice and raspberry. The great thing about ice cream cakes is that they can be prepared well in advance and just take them out of the freezer to thaw a little before serving. In this cake I have used "buying ice cream" and then it is incredibly important to buy ice cream and sorbet of the best quality. The cake does not get better than the quality of the ice cream. I've used ice cream from Kulinaris which is very good.
Step 1
Start by making the cake base. I start by setting the oven to 180 degrees hot air so the oven is ready when I have finished making the bottom. Put the oatmeal biscuits and vanilla sugar in the blender and run until it has a consistency like coarse sand.
Step 2
Melt butter together with vanilla paste and a little licorice powder. Pour the melted butter together with the biscuits and whisk together to a smooth mass.
Step 3
Find a cake pan and place baking paper on the bottom. Pour the cake base mixture into the pan and press so that you get an even base throughout the pan. Put the pan in the oven and bake for 10 minutes. Allow the bottom to cool completely before making the rest of the cake.
Step 4
In this recipe I use "buy ice cream". Leave the ice cream outside until it has become soft. Cover the cake pan with parchment paper or baking paper along the edge. This makes the cake nicer and much easier to take out of the pan before serving. Start by pouring over the licorice and distribute evenly. Put the cake in the freezer until the ice cream has hardened again. This takes about 1 hour.
Step 5
Spread over the raspberry sorbet and spread evenly. I use a spatula on top to get some "waves" in the sorbet. I think this looks nice. Put the cake back in the freezer.
Step 6
The last thing you need to do before serving is decorate the cake. Take the cake out of the pan and remove the plastic / baking paper along the edge. Transfer to the dish you want to serve the cake on.
Step 7
Garnish with fresh raspberries and make some nice stripes / patterns with liquid salt licorice. Now you can enjoy the best ice cream I know of.
