This is how to do it:
1. Start by cutting a circle out of the sponge base using the ball of spherical form; this will later be your cake base. Rinse form with cold water, line with cling film, press in with a cloth to make sure that the cling film lines the form smoothly. Remove cloth, and line form with the remaining sponge, cut into large pieces.

2. Warm alcohol in a small pan, add candied orange and candied lemon and remove from heat.

3. Sift icing sugar and add to ricotta to form a smooth mixture.

4. Finely chop chilli chocolate and stir into the cheese mixture with the soaked citrus fruit. Fill into form, smooth top, at sponge lid and place into the freezer / freezer compartment for at least 2 hours.

5. To finish, whip cream with whip it cream stabilizer, remove cake from freezer and turn out of mould – if you like, dribble some more alcohol onto the base and then cover cake with whipped cream. Sprinkle pistachios over the cream, return to the freezer briefly for stabilisation, then cut and serve the ice-cream gateau.

Tip:
Replace the orange juice with lemon juice to create a refreshing lemon cream.

This is how to do it:
1. Stir agar agar in to lukewarm water and leave to soak.

2. In the meantime, mix juice and water in a pan and bring to the boil. Add pre-soaked agar agar and boil for another two minutes while stirring constantly. Then fill into a bowl and leave to cool.

3. In the meantime, whip eggs and sugar to a creamy consistency and whip cream stiffly.

4. Slowly stir the egg sugar mixture into the cooled juice. Add orange and lemon flavouring. To finish, carefully fold in the whipped cream. Refrigerate before serving

This is how to do it:
Cream butter or margarine with sugar and eggs. Then stir in milk, flour and Lecker‘s Natural Orange or Lemon Flavouring. Finally stir the baking powder into the cake mix and fill the mix into a round greased form. Preheat oven to 175 °C (fan-assisted) and bake for approx.
45 minutes. Leave cake to cool, then cover with icing.

Icing:
Mix the ingredients until smooth. Spread icing on the cake with a knife and leave to set.

This is how to do it:
1. Wash and drain berries, wash and stone cherries.

2. Stir agar agar into lukewarm water and leave to soak. In the meantime, put fruit into a pan and heat till just before boiling.

3. Slowly add the agar agar dissolved in a little water and stir in well. Bring to boil briefly. Remove pan from heat and sweeten with Lecker’s vanilla sugar.

4. Pour into one or several bowls to cool the mixture and set.

This is how to do it:
1. Whisk eggs and add sugar. Then fold in ground hazelnuts and baking powder.

2. Pour mixture into a spring form (26 cm) and bake in the preheated oven.

3. Once the cake has cooled, use a spoon to hollow out the centre of the cake, ensuring that a rim and base of about 2.5 cm remain throughout.

For the filling:
Whip 400 g cream with whip it cream stabiliser. Carefully fold the cake crumbs into the cream. Fill the cream mix into the hollowed centre and spread around the edge of the cake.

Refrigerate!