Scorbar Icecream Torte

IMG_9691I want to share a dessert recipe today that is very tasty  and nice to prepare ahead if you know you’ll have company over soon. I find it simple and less sweet than a store bought icecream cake, well it is just better!

(First preheat your oven to 360 F. Prepare a round springform by lining the bottom with parchment paper and grease the side of the springform lightly with some butter.)

Now for the base you’ll need:

3 egg whites

1 dash of salt

1/2 cup of white sugar

1 cup of grated Hazelnuts or Almonds

Whip the eggwhites with a handmixer until they are stiff, add sugar and salt, stir some more. Fold the hazelnuts (or almonds) under the eggwhite mixture and then spread it evenly into the springform. Bake for about 20 minutes at 360 F on the bottom rack of the oven. Take out and let cool.

Take the base out of the form and place on a flat tray (I use the one I am serving it on later). Wash the “ring” of the springform and then put it, upside down, around the base/cake again (see picture below).


Now we make the icecream filling:

You’ll need:

6 Eggyolks

6-9 Tbsp of sugar (6 is plenty I find )

Stir eggyolks and sugar with handmixer until nice, bright, yellow and fluffy.

In an other dish whip 4.5 dl. Whipping cream and add

1 package of “Whip it” to  it

5 Skor bars, cut them up into small pieces (keep approx. 1 back for decoration on top)

Add whippingcream and the cut up (4) Skor bars and fold under the eggyolk/sugar mixture and then spread it onto the base. Spread it all nice and flat and sprinkle the other cut up skorbar that you kept back, over it for decoration. Cover with sealwrap and put the torte into the freezer for at least 4 hours. Take out 15 minutes before serving it.


Did I say it’s really good? It is really, really good!

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