Do you need an ice cream cake to cool down in the summer heat? Here it is!
Coconut and chocolate cake layers:
6 organic linseed egg wites
30 g (1 oz) tagatose
1 teaspoon lemon juice
1/2 pinch salt
5 dl (2 cups) grated cokonut
50 g (1,75 oz) finely chopped sugarfree chockolate
1 teaspoon butter
2 tablespoons grated coconut
Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit. Grease two cake tins (24 cm or 9 inches) and sprinkle with coconut. Whisk the egg whites, tagatose, lemon and salt until stiff, and fold in the coconut and chocolate. Divide the batter to the two cake tins and bake for about 30 minutes. Let them cool on a wire rack.
6 organic linseed egg yolkes
60 g (2 oz) tagatose
5 dl ( 2 cups) organic grass fed heavy cream
50 g (1,75 oz) coarsely chopped sugarfree chockolate
Find a stainless-steel bowl and whisk the egg yolks and tagatose for about two minutes, or until they are pale and fluffy. Add the cocoa and whisk until its well incorporated. In another bowl, whisk the heavy cream until soft peak forms. Fold the whipped cream and chopped chocolate in the egg-cocoa mixture.
Put one of the cake crusts back in the cake tin and pour half of the ice cream batter over. Place the other cake crust carefully on top of the cream and pour over the rest of the ice cream batter. Cover the cake with plastic wrap, press it down onto the ice cream batter so there is no contact with air. Put the cake in the freezer for about 6 hours.
Take it out, remove the cake tin and let it rest for about ten minutes so it’s not rock hard when you serve. Decorate with a little coconut and chocolate.