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
Scale
- 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