Eissplittertorte Simple

Eissplittertorte Simple

Eissplittertorte Simple

The Eissplittertorte Simple also is known as Grillage Torte. The original Grillage Torte has a crust on the bottom and between the layers. The cake can be served frozen or unfrozen, depending on the time of the year but always tastes delicious. This basic version needs only 3 ingredients, whipping cream, chocolate, and meringue cookies. No baking is required if the meringue cookies are bought.

Ingredients for the Eissplittertorte Simple:

  • 200 g (7.05 oz) of dark chocolate (I used 86% cacao with 73% cacao mixed)
  • 1 l (1.05 qt) of whipping cream
  • 3 pouches of whip it OR 4 teaspoons of instant vanilla pudding powder OR 2 tablespoons of powdered sugar
  • 200 g (7.05 oz) of meringue cookies (find the recipe for the homemade meringue cookies below)

Ingredients for the meringue cookies:

  • 1 tablespoon of lemon juice
  • 4 egg whites
  • 200 g (7.05 oz) of sugar
  • food color red

Preparation of the Torte:

To make the cake start to prepare the meringue cookies as follows. Beat the egg whites and lemon juice until stiff. Slowly add the sugar while continuously beating. Take 6 – 8 tablespoons of the beaten egg white out of the mixing bowl for the white meringue cookies. Add a few drops of red food color to the mixing bowl and stir until the beaten egg whites turn to the pink you like.

Beaten Egg Whites

Form the meringue cookies using a decorating bag with a star tip. Place them on a baking sheet covered with baking paper.

Shaping the cookies

Preheat the oven to 100°C – 212°F and place the cookies on the roast one above the middle roast. Bake the cookies for about 2 hours. Turn the heat off and open the oven door. Let the cookies cool down in the oven. It is more a drying process than baking.

Finishing of the cake:

Crush the pink meringue cookies and chocolate into chunky pieces. Mix the whipping cream with the whip it or the substitute until stiff. Fold the pink meringue cookies and chocolate pieces into the whipped cream using a spatula.

Cover a springform pan 26/28 cm – 10/11 inches with a cellophane wrap. Spread the mixture evenly into the springform pan and top the cake with the white meringue cookies. Place the cake for 3-4 hours in the freezer.

Finishing the cake                    Decorating the cake

Open the springform pan and remove the cellophane wrap. Place the cake on a serving plate and decorate the top with berries.

To find the recipe for the spaghetti ice cream click here and for the homemade ice cream Fürst Pückler click here.