1 springform pan
Ingredients
500 g Cherries
20 cl Very cold whole liquid cream
200 g Quark or plain yogurt
7 cl Milk
80 g Soft unsalted butter
200 g Breton shortbread cookies
150 g Sugar
1 Lemon
Instructions
1
Start this cherry ice cream cake recipe by buttering and then lining a springform pan with parchment paper.
2
Crush the biscuits and then mix them with the softened butter. Press the mixture into the bottom of the pan, cover it with plastic wrap, and place it in the freezer.
3
Wash, stem, and pit the cherries. Squeeze the juice of the lemon.
4
Whisk the quark or plain yogurt with the sugar and milk. Add the lemon juice and cherries.
5
Whip the cream into whipped cream using a mixer, then gently fold it into the previous mixture using a spatula. Pour this preparation into the pan, cover it with plastic wrap, and place it back in the freezer for at least 3 hours.
6
Remove the cake 15 minutes before serving, then unmold it and enjoy.
Comments
Post a Comment