Ice Cream Cake – Tort Lodowy – Recipe #95


  • 5 egg whites
  • 1 pinch salt
  • 1/2 cup of white sugar
  • 1 tablespoon cornstarch
  • 1 tbs lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup of white chocolate
  • 1 litre of vanilla ice cream


  1. Preheat oven to 130degrees C. Line a sheet pan with parchment paper. Draw two  circles on the parchment paper (dessert plate size).
  2. In a large bowl, beat egg whites with a pinch of salt on high speed until soft peaks form. Add the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved.
  3. Mix in the cornstarch and lightly fold into meringue with lemon juice and vanilla extract.
  4. Spread a layer of meringue to fit circles on parchment, approximately 1/2 inch thick.
  5. Bake  for 1 hour. After 30 min cover with aluminum foil to stop from browning. Turn off the oven, but leave meringue in oven until it cools down completely.
  6. Place one of the meringue circle and spread the ice cream evenly on top. Cover with the second circle and gently press.
  7. Decorate the top of the cake with the whipped cream and fruits or chocolate.
  8. Place in a freezer for at least two hours before serving.


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