Try this delicious cake recipe:
Melt the sugar with a tiny bit of butter in a saucepan over medium heat. Stir with a spoon until caramelized and golden brown. Remove the saucepan from the heat and let the caramelized sugar cool a little.
Add the milk and cook on a low heat until the caramelized sugar is completely dissolved.
Place the eggs and egg yolks in a vessel suitable for a water bath. gradually add the caramel liquid and beat in the water bath until thick and frothy.
Remove from the water bath and place in a large enough bowl of cold water (preferably with ice cubes). Stir until the egg mixture has cooled completely.
Measure raisins, currants, candied orange peel, candied lemon peel and sliced almonds, pour into a sieve, rinse and drain well.
Whip the cream until stiff.
Add the gingerbread spice to the cooled whipped egg mixture and fold in. Gently fold in the whipped cream until stiff.
Fold in the currants with the other ingredients as well, perhaps seasoning repeatedly with gingerbread spice.
Line a Stollen or loaf tin with aluminum foil, pour in the Stollen mixture, smooth it out and close the tin.
Put everything together in the freezer for 6 hours.
Before serving, turn out and carefully peel off the aluminum foil. Dust the ice cream stollen with cocoa powder and powdered sugar, cut into sc
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