Choc-Caramel Wafer Ice-Cream Cake
April 24, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated and do not include freezing times."
- 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
Grease a 24cm springform pan (base measures 22cm) and line base and side with baking paper, extending paper 4cm above pan edge.
Cut sponge roll into 16 even slices and arrange half the slices, in a single layer, over base of prepared pan.
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.
Stir eggs through chocolate ice-cream and spoon into pan and smooth over top.
Arrange remaining sponge, in a single layer, over ice-cream.
Stir biscuits through vanilla ice-cream and spoon over sponge slices and smooth over top and then cover and freeze overnight.
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.
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.