Summer Ice Cream Cake

- Difficulty Easy
- Active time 10 minutes
- Total time 4 hours 50 minutes
- Servings 8 portions
- Berry coulis
- 200 g fresh raspberries (see Tips)
- 20 g lemon juice, freshly squeezed approx. ½ lemon)
- Summer ice cream cake
- 230 g shortbread biscuits
- 70 g blanched almonds, toasted
- 50 g raw sugar
- 2 eggs
- 300 g pouring (whipping) cream, chilled
- ½ tsp rose water
- 50 g dried cranberries
- 50 g shelled unsalted pistachio nuts
- 100 g green seedless grapes, plus extra for decorating
- fresh raspberries, for decorating (optional)
- strawberries, for decorating (optional)
Preparation
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Tips & Tricks
Tips
- Try making individual cakes using muffin or friand tins.
- Fresh raspberries can be substituted with 200 g frozen raspberries.
Useful Items
small jug, springform cake tin (20 cm), baking paper, bowl, wooden skewer
Thermomix Parts
measuring cup, butterfly whisk, spatula