Ice cream Bundt cake with strawberries

This strawberry ice cream bundt cake combines creamy yogurt, fruity strawberries and fine dark chocolate into a summery dessert.

Ingredients · Servings 6-8 pieces

Method

Soak the gelatin. Wash and hull the strawberries. Set aside some strawberries for garnish. Puree the remaining strawberries with the powdered sugar. Squeeze the gelatin lightly, melt it in a saucepan over low heat, and stir in a little of the puree. Mix in the remaining puree and chill.
Break the chocolate into pieces and place it in a metal bowl with the oil. Melt the chocolate over a warm water bath and stir in the oil. Spread it in a thin layer onto a baking sheet lined with parchment paper and let it harden.
Bring the sugar and 2-3 tablespoons of water to a boil in a small saucepan until the sugar is dissolved. Beat the egg whites until stiff peaks form, then gradually whisk in the hot sugar syrup. Fold in the yogurt.
Spread 1-2 tablespoons of the yogurt mixture in the Bundt pan, add 2 tablespoons of strawberry puree, and swirl it lightly with a spoon to create a marbled effect. Break the chocolate slab into pieces and place a few pieces as a layer on top of the yogurt-strawberry mixture. Continue layering the yogurt mixture, strawberry puree, and chocolate pieces in this way until all the yogurt mixture and puree are used up. Freeze the Bundt cake for at least 4 hours.
Before serving, chill the Bundt cake in the refrigerator for 20 minutes. Then briefly dip the mold in warm water, turn the Bundt cake out onto a plate, and garnish with the prepared strawberries and the remaining chocolate.

2 Blatt

Greek yogurt (10% fat)

freezer-safe Bundt cake pan (ø 16 cm)