Annemarie Wildeisen’s Icy Dog

(*) Makes 8-10 servings Annemarie Wildeisen: My ice-cold version of the pastry classic Kalter Hund, but prepared with vanilla ice cream instead of the chocolate filling and replacing the petits beurres with wafer-thin chocolate bars! Portion the vanilla cream ice cream into three parts. Defrost the first third in the refrigerator for about 30 minutes.

Line a cake pan (quiche pan) with plastic wrap, the best way to do this is to moisten one side of the wrap with water.

Spread the apricot jam through a sieve. Fill into a small plastic bag and set aside.

Spread the bottom of the mold decoratively with chocolate bars, when inverting the glacecake they will come to rest on top. Pour one third of the thawed ice cream exactly into it. Cover with the chocolate bars. Cut a small hole in the top of the apricot jam bag. Pipe about one third of the jam on the chocolate. Put them in the freezer for about half an hour.

In the meantime, thaw the second third of the ice cream in the refrigerator.

Make the other layers of the cake in the same way as described before. The last layer consists of thinly spread jam and chocolate bars. Freeze the ice cream cake for at least another 2 hours before serving.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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