Hello everyone, I hope you are all well.

This cake makes a refreshing end to a heavy meal, it’s also very easy to make (no ice cream maker needed) and oh so good…

It has an almond base which is covered in homemade oreo ice cream, then topped with whipped cream and fresh fruit…

Enjoy!

Almond base:

  • 5 egg whites (reserve the yolks for later)
  • just under 1/2 cup (100 g) regular sugar
  • 3/4 cup (100 g) powdered sugar
  • just under 1 cup (100 g) ground almonds (not too finely ground)
  • just under 1/2 cup (50 g) all-purpose flour

Preheat the oven to 350 ˚F (180 ˚C).

Put the egg whites into a mixing bowl and whisk until frothy, then add the sugar little by little.

Whisk for about 2 minutes.

In a seperate bowl, mix the powdered sugar, flour and ground almonds. Tip into the meringue mixture and fold it in using a rubber spatula.

Pour the mixture into a cake pan, I use an 11-inch (28 cm) round pan here.

Bake in the preheated oven for 15-20 minutes, then leave to cool completely.

Home made oreo ice cream:

  • 3 egg yolks (use the leftovers from the base)
  • 1 can sweetened condensed milk
  • 2 1/4 cup (500 ml) heavy cream
  • 1 packet Oreos, crushed

 

Put the egg yolks into a mixing bowl and whisk lightly, by hand or by using the mixer.

Add the sweetened condensed milk and whisk for a minute.

In a separate bowl, whip the cream.

Then fold the whipped cream into the egg yolk/condensed milk mixture.

 

Stir in the crushed oreos.

Pour the ice cream mixture over the cooled almond base.

Place in the freezer for at least 5 hours.

Remove the cake from the pan and place on a cake stand or plate.

Whisk some more cream to decorate the top of the cake.

Decorate with some fresh raspberries…

This is such a yummy cake…

I hope I was able to tempt you…

Happy Baking y’all!

I wish you all a wonderful day,

hugs from me to you.

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