Raspberry ripple ice cream cake
( SERVES 12 )
A spectacular ice cream cake is an ideal way to celebrate a New Year or birthday.
Egg yolk cake
|100 g||Caster sugar|
|1 tsp||Baking powder|
|100 g||Standard flour|
|1 tsp||Vanilla essence/extract|
|60 g||Butter, melted and cooled|
Tiny meringues and assembly ingredients
- Raspberry Sherbet (to be prepared at least 2 days before serving cake)
- Put the water and sugar in a small saucepan over a gentle heat and bring to the boil.
- Simmer for 2 minutes to form a syrup. Set aside until cold. Take the raspberries out of the freezer and allow to thaw.
- When thawed, put in a processor and pulse until liquid. Place a sieve over the pot of cold syrup and pour the raspberries into it.
- Using a wooden spoon, press down lightly so that the seeds remain in the sieve.
- Add the cream to the raspberry syrup and stir. Pour into a shallow metal, plastic or glass container, cover and freeze until firm.
- Scrape the frozen mixture into a processor and pulse until smooth but not melted. Scrape back into the freezing container, cover and freeze until firm.
- Egg-Yolk Cake (to be baked at least one day before serving) Preheat the oven to 180C.
- Line the bottom of a 24cm deep, round loose-bottomed cake tin with baking paper.
- Sift the flour, sugar and baking powder into a large bowl and whisk to mix.
- In another smaller bowl, whisk the egg yolks, milk, vanilla essence.
- Add this to the dry ingredients, together with the cooled melted butter. Use a hand-held electric mixer to beat the mixture for 2 minutes until smooth and light in colour.
- Scoop into the baking tin and bake for about 30 minutes until the cake is firm in the middle and lightly browned.
- Remove from the oven and allow to cool for a few minutes, then tip out onto a rack to cool completely.
- Meanwhile, wash the cake tin and line the sides and bottom with baking paper. When the cake is cold, place it upside-down in the tin.
- Put the whole thing into a plastic bag and place in the freezer.
- Tiny Meringues (to be prepared at least one day before serving) Preheat the oven to 130C. Line a baking tray with baking paper.
- Put the egg whites into a medium bowl and whisk with a hand-held electric mixer until snowy.
- Gradually whisk in the caster sugar and continue to whisk until shiny and very thick. Dab heaped teaspoonfuls of meringue onto the baking tray.
- Place in the oven and bake for 1½ hours, then turn off the heat and leave the meringues in the oven until cold. Makes 40 tiny meringues.
- To Assemble Cake: Four hours or up to 3 days before serving, remove the cake and tin from the freezer.
- Put the raspberry sherbet and vanilla ice-cream into a large bowl and use a strong utensil such as a fish slice to slice and combine them into a chunky marbled mixture.
- Scoop this onto the cake in the tin and press down firmly as the mixture softens.
- Before it melts, cover the top with baking paper, put the whole thing in a plastic bag and return to the freezer.
- Just before serving, remove the cake from the freezer and ease it out onto a serving platter.
- Whip the cream and icing sugar until firm and cover the top of the cake.
- Pile the meringues on top and scatter with fresh raspberries.
- Serve immediately.