Ice cream cake ❗ Cream cake with meringue crust according to mom's recipe

Ice cream cake ❗ Cream cake with meringue crust according to mom's recipe
I love looking through my mom's old recipe book, even though we've made it a million times, I'm always happy to go back to those recipes because they are unsurpassed. Today I'm sharing with you an ice cream cake, wonderful and creamy, the best thing is that you can customize the filling, instead of banana cream you can use some fruit like bananas or strawberries, tried and tested, and phenomenal 😉
I promised in the video the process of drying the bark:
You need to beat the egg whites well, about 10 to 15 minutes if you add all the sugar like I did. To shorten the process, gradually add granulated sugar or powdered sugar. Vinegar will not be felt, you can also use lemon juice. Carefully pour the egg whites into the pan on parchment paper and place in the oven heated to 150 degrees for half an hour and reduce to 100 degrees for another hour. If you want a completely white crust, dry it at 100 degrees for 2 hours. In both cases, DO NOT open the oven!
If it is well-dried, you will easily remove it from the paper.
It's necessary:
Bark:
- 7 egg whites
- 300 g of sugar
- 1 tablespoon of vinegar
- 2 tablespoons of thickener (cornstarch)
Phil:
- 7 egg yolks
- 13 spoons of sugar
- 500 ml of milk
- 8 spoons of flour
- 1 vanilla sugar
- 100 g of chocolate
- 6 cream bananas
- 2 spoons of whipped sweet cream
- 200 g of margarine
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