Choc-Caramel Wafer Ice-Cream Cake
"From our Sunday newspaper The Sunday Times. Times are estimated and do not include freezing times."
Ingredients
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 by Step Method
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
No special items needed.