Add the Eggs and Vanilla.
Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract to flavor the batter.
Incorporate the Dry Ingredients .
In another bowl, mix the flour and salt, and gradually add them to the creamy mixture.
Add the Dried Fruit.
Gently fold in the pistachios and cranberries. This will give your batter a beautiful color and an irresistible flavor.
Shaping and Freezing:
Shaping the Cake
Roll out the dough on plastic wrap, then form a compact roll. Wrap it carefully and place it in the freezer for at least 2 hours.
Slicing:
Once the dough is frozen solid, remove it from the freezer and let it rest for a few minutes at room temperature. This will make it easier to slice. Slice the roll into rounds about 1 cm thick.
Baking:
Preheat the oven
Bake the Slices:
Arrange the slices on the prepared baking sheet, leaving enough space between them as they will expand slightly during baking. Bake for approximately 12 to 15 minutes, or until the edges are lightly golden.
Finish and Enjoy:
Once baked, let your cookies cool on a wire rack. The result is a frosted nut cake with a melt-in-your-mouth texture and a deliciously sweet taste, enhanced by the slight bitterness of pistachios and the tartness of cranberries.
This cake is perfect with coffee or tea, and it can also be stored in an airtight container for several days, although I doubt they'll last that long without being devoured!
In conclusion
, this dried fruit ice cream cake is a true delight to share. Whether for an impromptu afternoon snack or a special celebration, this recipe will delight your guests and please both young and old. Feel free to experiment with other dried fruits or herbs to personalize your cake to your liking.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
