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Ice Bomb with Amarena Yogurt Ice / Ice Cream Charlotte

Difficulty Level
Veggie
  • INGREDIENTS

    SWISS ROLL

    4 eggs
    4 tablespoons hot water
    1 pinch salt
    ½ teaspoon vanilla extract
    Zest of 1 organic lemon
    120 g sugar
    75 g flour
    75 g starch
    2 teaspoons baking soda

    TO GLAZE THE SWISS ROLL

    200 g cherry jam

    CHERRY FILLING

    500 g cherries
    80 g sugar
    Zest and juice of
    1 organic lemon

    Cream

    400 g cream
    250 g GAZİ yoghurt (10%)
    250 g mascarpone
    150 g powdered sugar
    ½ teaspoon vanilla extract
  • Biscuit Base

    125 g GAZİ butter
    125 g butter biscuits
  • Prepare the Swiss roll

    Stir the eggs with the hot water, salt, vanilla extract and sugar to a creamy mass, about 4-5 minutes. Add the lemon zest. Mix the flour, baking powder and starch in a separate bowl, sift and then fold into the egg mixture. Pour the dough on a baking tray and smooth it out. Bake in a preheated oven at 210°C (top/bottom heat) for about 8-9 minutes. After baking, immediately remove it from the mould, turn it out onto a clean dishcloth, and roll up the sponge sheet. Let cool 

    Prepare the cherry filling

    Put the cherries, sugar, lemon zest and juice in a saucepan. Boil over medium heat for several minutes until it reaches a thick consistency. Let the filling cool down.

  • Prepare the cream

    Beat the cream until it forms stiff peaks. Now stir in the remaining ingredients.

    Creating the dome cake

    Dress a round stainless steel bowl (3.5 litre capacity) with cling film. Cut the sponge roll into 16 slices and layer the bottom of the bowl with the slices. Next, add a layer of yoghurt cream and then cherry filling, alternating until the bowl is full, and stir slightly with a spoon or fork to create a marbled look. Cover the cake and freeze it for at least 4, but better 8-12 hours.

    Prepare the biscuit base

    Crumble the biscuits very finely and melt the butter. Now mix both and spread the biscuit mixture on the cake. Let it solidify in the freezer. Turn the cake out of the mould and cut it.


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