Cream puff icecream cake with lemon – Recipe for the easy and delicious Cream puff icecream cake with lemon and TUC meringue base, cream buns, lemon parfait. This custard ice cream layer cake is simply so delicious and really easy to make. The ice cream cake consists of a meringue base, with hazelnut flakes, marzipan, chocolate and TUC biscuits in it. On top of the base, cream puffs are mashed and then the most delicious lemon parfait is poured on and raspberry coulis is stirred into the ice cream mass. Place the cake in the freezer for a minimum of 6 hours, but it is best to leave it until the next day. The ice cream cake can easily be made a week before serving. The cake is decorated with fresh raspberries and melted white chocolate
The lemon parfait is one of the easiest homemade ice creams, as it does not require an ice cream maker and does not need to be stirred while it freezes. It is made from a good, thick and airy “eggsnap” with egg yolks, vanilla and icing sugar, into which you add lemon juice and lemon zest and finally whipped cream. That’s it! See my other recipes for ice cream cakes just here.
I’ve fallen in love with making ice cream cakes with cream buns, it just tastes so delicious. Here is another variant where it is a brownie base with cream buns and then a lovely raspberry parfait. Enjoy!
Cream puff icecream cake with lemon
Ingredients
TUC cake baseInstructions
TUC cake base
Turn on the oven at 150 C hot air.
Line a 23-24 cm springform pan with baking paper at the bottom and grease the sides with butter. In this way, it is easy to detach the ice cream cake from the mold when serving.
Beat the egg whites until foamy and add the sugar a little. Whip to a soft and airy meringue. Add hazelnuts, chocolate, marzipan and crushed TUC biscuits and carefully fold it into the meringue. Spread the meringue mixture in the spring form and bake the cake for approx. 30 minutes Let the cake cool.
Raspberry coulis
Boil raspberries, sugar and lemon juice in a saucepan. Let it simmer for approx. 10 minutes Blend the raspberries into a puree. Let the raspberry coulis cool.
Lemon parfait
Beat the egg yolks, icing sugar and vanilla sugar until light and airy for approx. 5 minutes Stir in the lemon juice and lemon zest. Whip the cream until frothy and fold it into the egg mixture.
Line the inside of the springform pan with plastic wrap. Place the cream balls on the meringue base and mash them lightly. Pour the lemon parfait over and the raspberry coulis on top. Stir it carefully in the ice cream so that it is well distributed. Put the cake in the freezer for min. 6 hours, but preferably until the next day.
Remove the spring form, plastic wrap and baking paper and place the cake on a plate. Spread raspberries on the cake and drizzle melted white chocolate over the cake. Enjoy the cake immediately or put it back in the freezer. Take the cake out of the freezer 15 minutes before serving. Bon appetite!
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