Ice Lavender Cake

For the ice lavender cake, crumble the rice cakes. Melt the chocolate in a water bath and allow to cool slightly, then mix with the cookie crumbs.

Line a cake springform pan (24 cm diameter) with baking paper. Pour in the cookie-chocolate mixture and flatten very well. It should form a dense cake base.chill.

In a saucepan, heat the milk and put the lavender. Bring to a boil, remove from heat and let steep for a good 20 minutes. Remove the lavender stems from the cooled lavender milk.

Separate the eggs and beat the egg yolks with the sugar until very foamy. Dissolve the white couverture over a water bath. Add the egg yolk-sugar mixture and the lavender milk and heat everything slowly until you can pull off to the rose. This means you let the mixture flow over a large spoon. Then blow on the spoon and it should form the shape of a rose.

To the shot, fold in Grand Manier and let everything cool.

Whip the egg whites until firm, whip the whipped cream until stiff as well. Mix both into the cooled cake mixture and then pour into the cake springform pan.

Allow the ice lavender cake to set in the freezer for a few hours.

Preparation Tip:

You can also use other edible flowers of your choice for the ice lavender cake.

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