Choc-Caramel Wafer Ice-Cream Cake

12-14
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated and do not include freezing times."

Original recipe yields 12-14 servings
OK

Nutritional

  • Serving Size: 1 (98.4 g)
  • Calories 326.4
  • Total Fat - 14.2 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 73.8 mg
  • Sodium - 242.7 mg
  • Total Carbohydrate - 48.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 38.4 g
  • Protein - 3.5 g
  • Calcium - 82.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 24cm springform pan (base measures 22cm) and line base and side with baking paper, extending paper 4cm above pan edge.

Step 2

Cut sponge roll into 16 even slices and arrange half the slices, in a single layer, over base of prepared pan.

Step 3

Place chocolate ice-cream and vanilla ice-cream in separate large bowls and stand at room temperature for about 10 minutes, or until softened and stir until smooth.

Step 4

Stir eggs through chocolate ice-cream and spoon into pan and smooth over top.

Step 5

Arrange remaining sponge, in a single layer, over ice-cream.

Step 6

Stir biscuits through vanilla ice-cream and spoon over sponge slices and smooth over top and then cover and freeze overnight.

Step 7

Meanwhile, to make sauce, combine sugar and cream in a medium saucepan and stir over a low heat until sugar is dissolved and then bring to boil and gently boil for about 8 to 10 minutes, or until thickened and then remove and transfer to a heatproof jug and refrigerate until cold.

Step 8

To serve, remove side of pan and transfer to serving plate and decorate with extra eggs and biscuits and drizzle with sauce.

Tips & Variations


No special items needed.

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