Stellar six-layer ice-cream cake

Stellar six-layer ice-cream cake

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Stellar six-layer ice-cream cake

The ingredient of Stellar six-layer ice-cream cake

  1. 500ml Bulla Strawberries & Cream ice-cream, softened
  2. 1/4 cup (80g) raspberry jam
  3. 500ml vanilla ice-cream, softened
  4. 500ml Connoisseur Matcha Green Tea or Bulla Creamy Classics Mint Choc Chip ice- cream, softened
  5. 500ml Weis Summer Berries Sorbet, softened
  6. 450g pkt Coles Bakery Make at Home Unfilled Rectangular Sponge cake
  7. Frangelico liqueur (optionally available), to comb
  8. Mini meringues (non-obligatory), to enhance
  9. Thinly sliced mango, to beautify
  10. Raspberries, to enhance
  11. Honeydew melon stars, to beautify
  12. Mint leaves, to decorate

The instruction how to make Stellar six-layer ice-cream cake

  1. Line a 10cm x 25cm loaf pan with plastic wrap, permitting facets to overhang. Spoon the strawberry ice-cream into the bottom and clean the floor. Place inside the freezer for 30 mins or till company.
  2. Spread the jam frivolously over the strawberry ice-cream. Top with vanilla ice-cream. Smooth the surface. Place in the freezer for 30 minutes or until company.
  3. Spoon green tea or mint choc chip ice-cream over the vanilla ice-cream. Smooth the floor. Return to freezer for a further 30 minutes or until company.
  4. Spoon sorbet over the inexperienced tea or mint choc chip ice-cream layer. Smooth the surface. Trim cake to a 12cm x 30cm rectangle. Brush with Frangelico, if favored. Place over the sorbet and gently press to cozy. Cover with foil and location inside the freezer for 6 hours or until firm.
  5. Turn the cake onto a serving plate. Decorate with the meringues, mango, raspberries, melon stars and mint. Serve right now.

Nutritions of Stellar six-layer ice-cream cake

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