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Christmas ice cream cake
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Ingredients
Directions
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Line the inside of the cake mold tightly with household foil.
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In a bowl, whisk a fifth of the whipped cream with the hand mixer firmly.
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Beat in the Greek yoghurt and the lemonade syrup.
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Put the crumbled foam wreaths through.
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Put this mixture in the cake tin and smooth the top.
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Put the mold in the freezer and let it freeze for at least 3-4 hours.
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Beat the rest of the cream with the icing sugar and transfer the cream into the piping bag.
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Roll out the different colors of marzipan to 2-3 mm thick and use the protrusions to cut out Christmas figurines.
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Take the cake mold out of the freezer and place a flat rectangular dish on it.
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Turn them together and let the ice cream cake slide on the plate.
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Remove the foil.
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Decorate the cake with white garlands of whipped cream, silver garlands of the pearls and marzipan Christmas decorations.
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Put the ice cream cake in the freezer until use.
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Take the ice cream cake out of the freezer 10 minutes before serving so that the ice cream can soften slightly.
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Cut the ice cream cake into the table.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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