Peach Ice Cream Cake with Sponge Cake and Drunken Berries

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 670, total fat 35 G., saturated fats 21 G., proteins 7 G., carbohydrates 84 G., fiber 4 G., cholesterol 126 mg, sodium 363 mg, sugar 57 G.

Rum-infused raspberries are the highlight of this luxurious cake, layered with Angel Food sponge, peach sorbet, peach ice cream, and lemon whipped cream. All the fruity flavors pair beautifully together, creating a summery atmosphere.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

Unsalted butter, to grease the pan
1 x 300g Angel Food sponge cake, cut into 1cm thick slices.
1 container (170 g) of raspberries
1 tbsp. granulated sugar
1 tbsp rum
1 liter of peach sorbet at room temperature
1 liter of peach ice cream at room temperature

Lemon Whipped Cream

2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons powdered sugar
0.5 tsp pure vanilla extract
1/4 cup plain granola

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, biscuit, granola, lemon cream, cream, rum, raspberry, sorbet, ice cream

Cooking the dish according to the recipe:

Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
Line the bottom of the pan with sponge cake slices. If desired, line the sides of the pan with sponge cake slices as well. Place the berries, granulated sugar, and rum in a medium bowl and toss to combine.

Spread the sorbet over the cake, pressing it firmly to create an even layer. Arrange the berries in an even layer, then spoon the ice cream over the berries. Use an offset spatula to spread the mixture smoothly. Cover the cake with plastic wrap and freeze for 2-2.5 hours.
To remove the cake from the pan, run a knife around the edge, then remove the ring. Invert the cake onto a sheet of plastic wrap and remove the pan bottom and parchment. Place a plate upside down on the cake and turn it over, plate and all.
Lemon Whipped Cream:

Combine the heavy cream, lemon curd, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake.
Cover the top and sides of the cake with whipped cream and sprinkle with granola. If the cake starts to soften, return it to the freezer for a few minutes.
Freeze for another 1.5–2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.