Cherry Ice Cream Cake Royal

1st cream layer:

Whip whipped cream with sugar, vanillin sugar and cream stiffener until stiff.

Fill some stiff whipped cream (see ingredients for mass) into a piping bag for decoration. Place in the refrigerator.

Lightly grease a cake springform pan, then line with parchment paper (the grease will hold the paper to the sides of the cake pan so nothing can slip). Fill stiff whipped cream into the from. Freeze in the freezer for 1 hour. In between, stir well repeatedly so that no ice crystals can form in the whipped cream.

2nd cream layer:

Whip the cream with the cream stiffener.

Stir the cherry brandy into the cherry sauce. Gently fold this amount into the stiff whipped cream until evenly pink.

Spread the second, pinker portion of whipped cream on top of the already frozen layer. Freeze the cake for another 1-2 hours in the freezer. Also stir the second cream portion occasionally during freezing.

Decorating:

Remove the prepared piping bag from the refrigerator. Use it to pipe a few decorative cream puffs around the edge of the cake.

Spoon the cherry sauce into the center of the cake. Spoon a final cream puff on top of the sauce.

Place the cherries between or on top of the cream puffs. Sprinkle the entire surface of the cake with chocolate sprinkles.

Preparation about 20 min, cooling time about 3 hours, per piece about 480 calories.

The cream ice cream cake with cherries will be even more delicate if you st

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