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Frozen Lemon cake with Apricots

Frozen lemon cake w Apricots
Cooking Method
Difficulty Beginner
Prep Time: 30 min Cook Time: 30 min Rest Time: 8 hour Total Time: 9 hrs
Best Season Suitable throughout the year
    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. Almond cake base
    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.
  2. Ice cream
  3. Glutenfree frozen lemon and apricot cake
    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