Ingredients
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150g butter, at room temperature
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155g (3/4 cup) caster sugar
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2 teaspoons vanilla bean paste
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3 eggs
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190g (1 1/4 cups) self-raising flour, sifted
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60g (1/3 cup) rice flour, sifted
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125ml (1/2 cup) milk
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1L chocolate ice-cream, slightly softened
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1L vanilla ice-cream, slightly softened
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1L strawberry ice-cream, slightly softened
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300ml double thick cream, whipped
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White, pink and dark chocolate curls, to decorate
Equipment
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20cm round cake pan, electric beaters
Method
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1Preheat the oven to 180°C/160°C fan forced. Grease a 20cm round cake pan and line with baking paper.
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2Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla. Beat until combined. Add eggs, 1 at a time, beating well after each addition. Add flours and milk, in alternating batches. Use a large metal spoon to fold until just combined. Spoon the mixture into the prepared pan and bake for 45-50 minutes or until pale golden and a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
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3Clean the pan. Grease and line with baking paper, allowing the paper to extend 6cm above the side. Use a large serrated knife to cut the cake horizontally into 4 layers. Place cake base in prepared pan.
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4Working quickly, place the softened chocolate ice-cream in a bowl and stir with a wooden spoon until smooth (but not melted). Spread evenly over the cake base. Top with another cake layer. Place in the freezer. Place the vanilla ice-cream in a bowl and stir with a wooden spoon until soft (but not melted). Spread evenly over the cake. Top with another cake layer. Place in the freezer for 2 hours or until firm. Repeat with the strawberry ice-cream and the final cake layer. Place in freezer for 8 hours or overnight to set.
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5Place cake on a serving plate. Smooth ice-cream with a spatula if necessary. To with cream and decorate with the chocolate curls.
Source: taste.com.au
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