• 3 eggs
• 100 g granulated sugar
• 250 ml cream 35%
• 2 ml orange flavoring

In total:

• 45 eggs
• 1500 g granulated sugar
• 3750 ml cream 35%
• 30 ml orange flavoring

 

Preparation:

Cut a round piece of parchment paper for each size and place it in the bottom of each cake tin. This will ensure that the chocolate does not stick to the tin.

Melt the white chocolate using a bain-marie. Tip: do this for each tin individually, as it is easier to distribute.

Add the rice crisps to the chocolate.

Distribute the chocolate into the tin. This is best done with a spatula or the back of a spoon.

Do this for the 6 tins.

Let these set for at least 12 hours.

You must make this ice cream cake at least 24 hours in advance.

Make sure you have enough space in your freezer to fit the 6 cake tins.

Only take the cream out of the fridge just before you need it. You can even put the mixing bowl for the cream in the fridge beforehand. The colder it is, the easier it is to whip.

Separate the egg yolks from the whites.

Mix the egg yolk with 50 g of sugar and the flavoring until the mixture becomes light yellow and no more sugar crystals are visible.

Rinse your mixer thoroughly before whipping the egg whites.

Whip the egg whites halfway and then add 25 g of sugar. Continue whipping until the whites are stiff. You should be able to turn the bowl upside down without the whites falling out.

Rinse the beaters again before moving on to the next step.

Take the cream out of the fridge and add the last 25 g of sugar. Whip the cream until you have whipped cream. You can stop mixing once you can pull the mixer out of the mixture and small peaks remain. Make sure not to mix for too long, otherwise it will become too hard.

Now comes the part where you need to be the most careful, i.e., combining the different components. It is best to use a spatula for this.

Add the egg yolk to the whipped cream and gently fold it in.

Now add the egg whites to the mixture and fold in very gently again. You don't want to knock the air out of the mixture, otherwise the ice cream cake will become very hard.

Now put the mixture into the cake tin and flatten the top with the spatula. Since we will be stacking all the layers later, it is really important that it is very nice and flat.

Place the tin flat in the freezer.

Repeat this for all 6 tins.

After at least 24 hours, you can take the tins out of the freezer.

You can do the stacking of the ice cream cakes in advance if you have enough room to put the tower back in the freezer. This can be done, for example, in an upright freezer by removing a few drawers.

Start with the largest diameter. Carefully loosen the ice cream cake from the tin.

Place it carefully on a cake stand. Now take the second largest cake and place it nicely in the center of the first one. Repeat this until all layers are on the tower.

You can finish it as we did in our photo, with dried orange peels.

Cake candles always make it very festive! These can be added just before serving.

Put it back in the freezer until you want to serve it.

 

Enjoy!