Try this delicious cake recipe:
1.For the base, form ice cream cones in a freezer bag and crush the ice cream cones with a pastry roller and place in a large enough bowl. 2.Melt butter, add to crumbs form and mix well. Spread the mixture evenly in a cake springform pan ( 26 cm øbottom greased, covered with baking paper) and press well until smooth.
For the topping, mix the cream cheese with sugar, vanilla sugar and juice of one lemon. Cook Fruttina according to package directions – but only with ml of water – and stir into the cream cheese mixture while still hot using a mixer with whisk.
Whip the whipped cream until stiff and fold it in. Fill the amount into the cake springform pan and smooth it out. Leave the cake to cool for 2 hours.
For the icing, boil the Fruttina with sugar and water according to the instructions on the package – but with 250 ml of water. Carefully but quickly spread the Fruttina evenly over the topping, smooth and set. Remove the cake from the mold and place it on a cake plate. Whip the whipped cream until stiff, place in a piping bag fitted with a medium nozzle and pipe 16 dots onto the top of the cake. Lean one jelly fruit against each dollop of cream. Cut the remaining two jelly fruits into small cubes and spread evenly over the center of the cake. Variation: If rather unfilled ice cream wafers are used, stir the crumbs with 125 g butter.
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