Name: Frozen Lemon cake with Apricots
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Ingredients: 100 grams Almonds; 3 Egg whites; 15 Dates; 150 milliliters Grated coconut; 300 milliliters Whippable Soy cream; 3 Egg yolks; 10 Dried Apricots; 15 Dried Dates; 1/2 Lemon

Almond coconut cake with a top of creamy lemon and apricot ice cream. Gluten- and milkfree and naturally sweetened with fruits.

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Frozen Lemon cake with Apricots

Author: anna Cooking Method: Baking

Difficulty: Beginner Prep Time 30 min Cook Time 30 min Rest Time 8 hour Total Time 9 hrs Best Season: Suitable throughout the year

Ingredients

Servings

Bottom layer

100 grams Almonds (Buy without skin or Blanch them yourself)
3 Egg whites
15 Dates
150 milliliters Grated coconut

Ice cream

300 milliliters Whippable Soy cream (Or other whippable cream that works to freeze)
3 Egg yolks
10 Dried Apricots
15 Dried Dates
1/2 Lemon (Zest and juice)

Bottom layer

1. Turn on the oven on 170°C
2. Whip the egg whites to a white airy foam
3. Blend the dates together with the blanched almonds roughly
4. Pour the fruit and nut mix into the bowl with the whipped egg white, add the coconut and blend together by hand
5. Use a cake tin (24-26 cm) with a removable bottom and cover it with baking paper
6. Pour in the batter into the cake tin and put in the oven for 30 min. Let it cool down.

Ice cream

1. Blend the apricots and dates in a mixer
2. Whip the cream properly
3. Add the egg yolks and the mixed fruit and whip just until it's all mixed
4. Spread the batter over the cold almond cake base
5. Cover the cake and put it in the freezer for at least 8 h before eating
6. Take it our from the freezer approx 30 min before serving

Keywords: Cake, Nuts, Dates, Apricots

Frozen Lemon cake with Apricots

Ingredients

Bottom layer

Ice cream

Bottom layer

Ice cream

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