Tasty Easter cake! Perfect Dutch dessert for spring.
Grease the spring form. Finely grate the goose legs in the food processor and mix in the jam. Divide this mixture over the bottom of the spring form and press it well with the convex side of a spoon.
In a bowl, beat the whipped cream with the sugar and mix in the lawyer. Spread this mixture over the greased pie base and smooth the top. Let the cake in the freezer in 2 hours firmly.
Beat the rest of the whipped cream with the rest of the sugar stiff and transfer the cream into a piping bag. Take the mold out of the freezer and brush the top of the cake with a thin layer of lawyer. Pipe small tarts of cream along the edge of the cake.
Let the cake freeze for 2 hours in the freezer. Remove the edge of the springform and place the ice-cream cake on a flat dish. Garnish with Easter eggs.
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