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Anna Heinrich

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Coconut and raspberry ice-cream cake

Food & Drink / Judesfood categories: Food & Drink Judesfood

Coconut and raspberry ice-cream cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 125 butter chopped
  • ¼ cup milk
  • 100g dark chocolate, chopped
  • 1 cup caster sugar
  • ¾ cup self raising flour
  • ½ cup plain flour
  • 2 tablespoons of cocoa powder
  • 1 egg, lightly beaten
  • 4 litres vanilla ice-cream
  • 2 x 50g sachets coconut milk powder
  • 150g frozen raspberries, thawed
  • 250g of fresh raspberries
  • FLUFFY FROSTING
  • 4 egg whites
  • 2 cups caster sugar
Instructions
  1. Preheat oven to 160degrees/140degrees fan-forced. Grease an 8cm-deep, 20.5cm (base) loose-based round cake pan. Line base and side with baking paper.
  2. Place butter, ½ cup of water, milk, chocolate and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth and combined. Set aside to cool.
  3. Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Spoon mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool.
  4. Wash and dry pan. Grease and line base and sides with 2 layers of baking paper, extending paper 2cm above edge of pan. Trim top of cake to form a 2cm-thick base. Place in prepared pan.
  5. Spoon 1½ litres of ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn't be melted). Add 1 sachet of coconut milk powder. Stir until well combined. Spoon over cake in Prepared pan. Level with a spatula. Freeze for 2 hours or until firm.
  6. Spoon 1 litre of remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn't be melted). Place raspberries in a separate bowl. Crush with a folk until smooth. Add to ice-cream. Stir until well combined. Spoon mixture over ice-cream in a pan. Level with a spatula. Freeze for 2 hours or until firm.
  7. Spoon remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn't be melted). Add remaining milk powder. Stir until well combined. Spoon mixture over ice-cream in a pan. Level with a spatula. Cover surface with plastic wrap. Freeze overnight.
  8. FLUFFY FROSTING - Place egg whites, sugar and ¼ cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat constantly for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cooled. Stand for 10 minutes to cool further.
  9. Remove cake from freezer. working very quickly, spoon frosting on top of cake and spread with a spatula to thickly cover top and sides. Return to freezer for 30 minutes to set.
  10. Decorate with fresh raspberries.
  11. ENJOY!
Notes
it is important to chill the serving platter before using, or the cake will start to melt immediately.

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  • Avatar Marylyn says:

    How beautiful this looks. What a talented and creative person to have made this.

  • Avatar Ashleigh says:

    What brand of icecream did Jude use? This recipe looks amazing!!! I can’t wait to make it for my mum. P.s. You & your mum should relise A cook book together….


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