Christmas ice cream cake

Name: Christmas ice cream cake
Total time: 340 min
Yield: 8
Ingredients: 625 ml whipped cream; 500 ml Greek yoghurt; 8 tablespoon lemonade syrup; 200 gram foam wreath; 2 tablespoon powdered sugar; 1 package baking decoration marzipan; 1 bottle soft pearls of silver

Ingredients

Directions

Line the inside of the cake mold tightly with household foil.
In a bowl, whisk a fifth of the whipped cream with the hand mixer firmly.
Beat in the Greek yoghurt and the lemonade syrup.
Put the crumbled foam wreaths through.
Put this mixture in the cake tin and smooth the top.
Put the mold in the freezer and let it freeze for at least 3-4 hours.
Beat the rest of the cream with the icing sugar and transfer the cream into the piping bag.
Roll out the different colors of marzipan to 2-3 mm thick and use the protrusions to cut out Christmas figurines.
Take the cake mold out of the freezer and place a flat rectangular dish on it.
Turn them together and let the ice cream cake slide on the plate.
Remove the foil.
Decorate the cake with white garlands of whipped cream, silver garlands of the pearls and marzipan Christmas decorations.
Put the ice cream cake in the freezer until use.
Take the ice cream cake out of the freezer 10 minutes before serving so that the ice cream can soften slightly.
Cut the ice cream cake into the table.