Coffee Vanilla Ice Cream Cake with Cranberry Cream

A simple but delicious cake recipe:

Preheat the kitchen oven to 190 degrees (gas 2-3, convection oven not recommended). Beat the egg yolks with sugar and rum until creamy. Whip the egg whites until stiff. Snow on the egg yolk mixture form. Sift the flour-maize starch-cocoa mixture over it and mix well with a spatula.

Line the bottom of the cake springform pan with parchment paper. Pour in the sponge mixture and bake for about 15 minutes on the second rack from the bottom.

Remove the springform pan ring and turn the sponge out onto a kitchen towel sprinkled with sugar, remove the parchment paper, and cool the sponge.

Cut the base 2 times horizontally to make 3 bases.

Smooth out the cake springform pan with plastic wrap and fill in one sponge cake layer.

For the parfait, coarsely chop the cooking chocolate and melt it with the instant coffee in a water bath.

Cut the vanilla sticks in half lengthwise and scrape out the pulp. Beat the egg yolks with the sugar, coconut liqueur and vanilla pulp in a water bath for 5 min until thick. Remove half of the quantity and mix with the melted cooking chocolate.

Whip the whipped cream and egg whites separately until stiff. Gradually fold half of the whipped cream and egg whites into the chocolate mixture. Fold remaining whipped cream and egg whites into vanilla mixture.

Spread half of the vanilla mixture evenly on the sponge cake base in the mold. Spread half of the chocolate mixture evenly on top.

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