Description
Introducing the Holiday Berry Delight Ice-Cream Cake: a perfect fusion of tantalizing tastes and textures ideal for any festive gathering. This dessert brings together the denseness of dark fruit cake, the creamy sweetness of high-quality vanilla bean ice cream, and the vibrant freshness of mixed berries. Enhanced with the subtle warmth of brandy or rum and aromatic notes of nutmeg and citrus rind, this ice cream cake is not only a treat for the taste buds but also a visual delight, making it a centerpiece for your holiday celebrations.
Ingredients
- 800 grams of square dark fruit cake
- 550 grams of frozen mixed berries
- 1 litre of good-quality vanilla bean ice-cream
- 2 tablespoons of brandy or rum
- 1/2 teaspoon of ground nutmeg
- 1 1/2 teaspoons of finely grated mandarin or orange rind
- 1/4 cup (40g) of dry-roasted almonds, chopped coarsely
- 10 vanilla flavour mini meringue drops
Step-by-step Directions
Step 1: Prepare the Cake Base
Grease a 20cm springform pan and line both the base and side with baking paper, allowing the paper to extend 3cm beyond the rim for easier handling. Slice the fruit cake horizontally into three sections. Fit one square slice at the center of the pan’s base and trim the others to fill in any gaps, pressing down to create a level base.
Step 2: Prep the Berries
Set aside ½ cup of the frozen berries, halving any large strawberries. Using a bit of ice cream as ‘glue,’ press these strawberries against the pan’s sides and set it in the freezer for roughly 10 minutes to secure them in place.
Step 3: Prepare the Ice-Cream Mixture
In a large bowl, combine the vanilla bean ice cream with brandy (or rum), ground nutmeg, grated citrus rind, and chopped almonds. Stir until the mixture is evenly mixed.
Step 4: Layer the Cake
Spoon one-third of the ice-cream mixture into the prepared pan. Scatter one-third of the reserved cake trimmings over this and smooth the surface. Repeat this layering twice more, using up the remaining ice-cream mixture and cake trimmings. Wrap and freeze the assembled cake for at least 4 hours, or preferably overnight.
Step 5: Garnishing and Serving
Upon serving, transfer the ice-cream cake to a plate. Decoratively arrange the remaining berries and meringue drops on top, crushing some meringues for added texture.
Servings & Preparation Time
Preparation Time: Approximately 30 minutes active, plus minimum 4 hours freezing
Serving Size: Serves 10 to 12 people
Tips for Storage & Reheating
- Freeze the cake until needed, and it will keep well for up to 1 week.
- Always wrap the cake well in plastic wrap to avoid freezer burn and maintain moisture.
- Serve directly from the freezer to maintain the best texture and flavor; there is no need to thaw.
Conclusion
The Holiday Berry Delight Ice-Cream Cake is a splendid combination of classic holiday flavors dressed in a new, exciting form. Whether for a family dinner, a festive gathering, or simply a treat to brighten the winter days, this cake promises to deliver joy and satisfaction with every creamy, fruity bite. Its impressive layers and dazzling topping make it a visually appealing dessert that’s as delightful to look at as it is to eat.
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Holiday Berry Delight Ice-Cream Cake
- Total Time: 42 minute
- Yield: Serves 10 to 12 people 1x
Description
Introducing the Holiday Berry Delight Ice-Cream Cake: a perfect fusion of tantalizing tastes and textures ideal for any festive gathering. This dessert brings together the denseness of dark fruit cake, the creamy sweetness of high-quality vanilla bean ice cream, and the vibrant freshness of mixed berries. Enhanced with the subtle warmth of brandy or rum and aromatic notes of nutmeg and citrus rind, this ice cream cake is not only a treat for the taste buds but also a visual delight, making it a centerpiece for your holiday celebrations.
Ingredients
- 800 grams of square dark fruit cake
- 550 grams of frozen mixed berries
- 1 litre of good-quality vanilla bean ice-cream
- 2 tablespoons of brandy or rum
- 1/2 teaspoon of ground nutmeg
- 1 1/2 teaspoons of finely grated mandarin or orange rind
- 1/4 cup (40g) of dry-roasted almonds, chopped coarsely
- 10 vanilla flavour mini meringue drops
Instructions
- Prepare the Cake Base: Grease a 20cm springform pan and line both the base and side with baking paper. Slice the fruit cake horizontally into three sections and fit them into the pan to create a level base.
- Prep the Berries: Set aside some frozen berries and press them against the pan’s sides using ice cream as ‘glue’. Freeze to secure them in place.
- Prepare the Ice-Cream Mixture: Mix vanilla bean ice cream with brandy (or rum), nutmeg, citrus rind, and chopped almonds until evenly mixed.
- Layer the Cake: Alternate layers of ice-cream mixture and cake trimmings in the pan. Freeze for at least 4 hours or overnight.
- Garnishing and Serving: Transfer the cake to a plate, top with remaining berries and meringue drops, and serve.
- Storage & Reheating Tips: Freeze the cake for up to 1 week, wrap well in plastic wrap, and serve directly from the freezer without thawing.
- Prep Time: 30 minutes active