Ice cream cake "chocolate and friends"

Cover the inside of a round bowl or pan (approx. 3 liters) with plastic wrap.

Cut the cake into thin slices and cover the dish with this.

Keep a few slices to cover the ice.

Drizzle the bottom with half of the Amaretto.

Finely chop the peanuts and chocolate.

Cut the banana into small pieces.

Cut the ice into large pieces and fill the dish with ice, peanuts, chocolate, banana and coconut.

Cover the ice with slices of cake and sprinkle the top with the rest of the Amaretto.

Fold the plastic foil around it and put it in the freezer until use.

Preheat the oven to 230 ° C.

In a saucepan, boil the water with the sugar over a medium heat to a syrup of 121 ° C.

Meanwhile, make the bowl and whisk of the mixer greaseproof with kitchen paper and lemon juice.

Mix the proteins rigidly in the food processor.

Carefully pour the hot sugar syrup into the egg whites.

Let the food processor mix for another 10 to 15 minutes until the foam is tough and cool.

Remove the ice cream cake from the dish and remove the plastic foil.

Place upside down on a fireproof dish.

Cover the ice cream cake with the foam using a spatula.

Put the cake in the hot oven for about 5 minutes until the foam turns light brown.

Garnish with the fruit and serve immediately.