Instructions: Whip the cream until its firm. Melt white chocolate in water-bath on the stove or in the oven. Add eggs, one at a time, to the melted chocolate. Beat thoroughly. Add half of the whipped cream. Pour the mixture into a baking tin with loose edges and with a diameter of about 24 cm.

Mix the strawberries in a food processor. Add them to the rest of the cream. Add icing sugar and lemon juice and mix thoroughly. E Spread the strawberry mixture in the tin. Go through both layers with a fork and lift a few times so that the two fillings blend slightly with each other. Put the tin in the freezer for about 4 hours. E

Take out the ice cream cake 30 minutes before serving. Decorate with "sliced" white chocolate and lemon balm. Fresh strawberries during season. E

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