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Pegah Motaleb
Ice cream cake "chocolate and friends"
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Ingredients
Directions
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Cover the inside of a round bowl or pan (approx. 3 liters) with plastic wrap.
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Cut the cake into thin slices and cover the dish with this.
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Keep a few slices to cover the ice.
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Drizzle the bottom with half of the Amaretto.
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Finely chop the peanuts and chocolate.
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Cut the banana into small pieces.
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Cut the ice into large pieces and fill the dish with ice, peanuts, chocolate, banana and coconut.
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Cover the ice with slices of cake and sprinkle the top with the rest of the Amaretto.
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Fold the plastic foil around it and put it in the freezer until use.
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Preheat the oven to 230 ° C.
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In a saucepan, boil the water with the sugar over a medium heat to a syrup of 121 ° C.
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Meanwhile, make the bowl and whisk of the mixer greaseproof with kitchen paper and lemon juice.
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Mix the proteins rigidly in the food processor.
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Carefully pour the hot sugar syrup into the egg whites.
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Let the food processor mix for another 10 to 15 minutes until the foam is tough and cool.
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Remove the ice cream cake from the dish and remove the plastic foil.
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Place upside down on a fireproof dish.
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Cover the ice cream cake with the foam using a spatula.
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Put the cake in the hot oven for about 5 minutes until the foam turns light brown.
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Garnish with the fruit and serve immediately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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