Ice cream bombe on pistachio sponge cake
Light sponge cake, topped with the concentrated freshness of summer berries – a summer to melt away to.
Ingredients
- Butter for greasing the pan
- 50 g pistachios
- 75 g flour
- 20 g cornstarch
- 3 Owner
- 50 g sugar
- 3-4 tablespoons of Amaretto for drizzling
- 100g blueberries
- 150 g blackberries
- 150 g icing sugar
- 250 g raspberries
- 500g strawberries
- 1 sachet of vanilla sugar
- 100 g sugar
- 200 g sour cream (or crème fraîche)
- 250 g stiffly whipped cream
- Piping bag with a round nozzle
Method · 45 min
- Preheat the oven to 180°C. Generously grease a round tart tin (18-20 cm in diameter). Finely grind the pistachios with the flour and cornstarch in a food processor.
- Beat the eggs and sugar with an electric mixer at the highest speed for 5–6 minutes until stiff peaks form. Fold in the flour mixture. Pour the batter into the greased tart pan, smooth the surface, and bake in the oven for 15–20 minutes. Then let it cool on a wire rack.
- Finely purée the blueberries and blackberries together with half of the icing sugar and pass through a sieve. Finely purée the raspberries with the remaining icing sugar and also pass through a sieve.
- Place each fruit puree separately into a shallow bowl and put them in the freezer along with a half-round metal or glass dish for about 2 hours. Stir the two fruit purees occasionally with a whisk. They should have a creamy, sorbet-like consistency at the end.
- Remove the two sorbets from the freezer, place each into a piping bag fitted with a round nozzle, and pipe differently sized dots onto the inside of the thoroughly chilled, hemispherical bowl. Return the bowl to the freezer.
- Clean and wash the strawberries, then purée them finely with vanilla sugar, sugar, and sour cream. Gently fold in the whipped cream. Fill the mixture to the rim of the dish, press the pistachio sponge base on top, drizzle evenly with Amaretto, and freeze for 5 hours.
- Briefly dip the frozen bowl into hot water up to the rim, push out the ice cream bombe, and transfer it to a serving plate or cake stand. Garnish with fresh berries as desired and let it thaw for about 10 minutes before serving.
Ingredients for a metal or glass bowl approximately 18 cm in diameter (8–10 servings)
- 50 g
Pistachios
- 75 g
Flour
- 20 g
cornstarch
Owner
- 50 g
Amaretto for drizzling
- 100 g
blueberries
- 150 g
blackberries
- 150 g
Icing sugar
- 250 g
Raspberries
- 500 g
vanilla sugar
- 100 g
Zucker
- 200 g
Sour cream (or alternatively crème fraîche)
- 250 g
For the sponge cake
For the ice
Place each fruit puree separately into a shallow bowl and combine with a semi-circular metal or...
Place a glass bowl in the freezer for about 2 hours. Stir the two fruit purees occasionally with a whisk. They should have a creamy, sorbet-like consistency at the end.
Remove the two sorbets from the freezer, place each into a piping bag fitted with a round nozzle, and pipe differently sized dots into the inside of the well-chilled, semi-circular bowl. Return the bowl to the freezer.
Place in the freezer.
