Ice Cream And Raisin Cookie Cake

Ingredients for Ice Cream And Raisin Cookie Cake

• 2 medium eggs + 1 egg yolk (at room temperature)
• 175 g butter (at room temperature)
• 2 cups flour (sifted)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar (Preferably vanilla flavored)
• 4-5 tablespoons of raisins (pre-soaked and dried)
• 1 tablespoon of cornstarch
• 1 tablespoon hazelnut – pistachio – almond (Chopped)
• 1 vanilla stick (seeds) or 1 teaspoon vanilla extract
• 1 teaspoon of baking soda
• 3-4 drops of lemon juice
• 1 pinch of salt

for service

• vanilla ice cream
• Powdered sugar
• Pomegranate
• fresh balm

How To Make Ice Cream And Raisin Cookie Cake?

• In a large bowl, beat the eggs with the brown sugar and granulated sugar. (In a small bowl
• Separate 1 tablespoon of this mixture.) Add butter, vanilla and half of the grapes and continue beating. Add flour, starch, salt and baking soda.
• Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients like a cake. Pour the mixture into a cake mold (preferably 22-24 cm) lined with baking paper. (You can also use a cast iron pan.)
• Apply the egg-sugar mortar that you have separated on the 1cm edge line and frame it with hazelnut – pistachio – almond pieces. Sprinkle the remaining grapes on top, pressing lightly.
• Bake in a preheated oven at 180 degrees for 25-30 minutes.
• Garnish with powdered sugar with pomegranate and fresh lemon balm and serve with vanilla ice cream.