Strawberry Ice Cream Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 Eggs
  • 100 Grams Flour
  • 1 Liters Strawberry ice cream (rectangular slab)
  • 6 Tablespoon Apple jam
  • Red food color few drops
  • 500 Grams Fresh cream
  • 6 Strawberries
  • 1 kiwi
  • Fudge Sauce
  1. Instructions
  2. To make sponge cake, first preheat the oven at 350°F.
  3. In a large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and fluffy.
  4. Gradually add sugar, beating after each addition for about 10 minutes.
  5. Sieve the flour into the bowl, and then mix altogether very gently until all the flour is gone.
  6. Spread the mixture evenly on a flat rectangular shaped baking tray.
  7. Bake the cake in the preheated oven for 20 to 25 minutes. To check whether the cake is ready, insert a wooden pick in the center of the baking tray.
  8. If the wooden stick comes out slightly sticky then cake is ready to take out of oven. Remove the cake and cool completely on wire rack for 10 minutes.
  9. Slice the cake into two and put them together like a sandwich.
  10. Mix the jam with a few drops of food color in a bowl and spread it between the two cake halves and the top of the cake.
  11. Whip the heavy cream in a clean bowl to form soft peaks.
  12. Remove strawberry ice cream from freezer and cut the ice cream in rectangular slab in accordance with the cake and place them carefully between the two cake halves.
  13. Now cover the whole cake with the whipped cream using plastic spatula.
  14. Garnish the cake with fruits such as strawberries and kiwis.
  15. Freeze the cake for two hours until firm. Decorate the top of the cake with fudge sauce. To serve chill use a hot chef’s knife to slice the cake into wedges.