Pistachio Ice Cream Cake

Preheat the oven to 350°F

Cake preparation: In a blender, grind the biscuit mix until it forms a crumb

Transfer the mixture to a 21cm diameter refrigerator bowl, add the melted butter and mix with a spoon

With the help of a spoon, press the mixture into the bottom and sides of the bowl forming an even layer

Leave the cake border intact with a knife

Bake the cake in the preheated oven until it's firm (approximately 15 minutes). Reserve

Topping preparation: In a blender, beat the egg whites until they form stiff peaks. Reserve

In a medium saucepan, combine Karo syrup, water, and chopped pecans

Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves (approximately 2 minutes)

Don't stir anymore and let it cook until it reaches the thread stage (approximately 3 minutes - place a small amount of warm syrup between your finger and thumb; if the syrup forms a string without breaking, it's ready)

With the blender still running, add the warm syrup to the beaten egg whites in small increments until stiff peaks form (approximately 5 minutes). Reserve

Using a spoon, fill the reserved cake with pistachio ice cream

Top with the reserved topping and cover with aluminum foil

Let it firm in the freezer for about 1 hour

About 30 minutes before serving, remove the cake from the freezer and let it sit at room temperature

Serve immediately.