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Cassata ice-cream cake
Cassata ice-cream cake
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Prep Time:
200 minutes
Cook Time:
Total Time:
200 minutes
Indulge in a slice of Italian Cassata - a colorful dessert with layers of fruit, ice-cream, and chocolate. The perfect end to your meal!
Ingredients:
  • Olive oil spray
  • 1 x 17cm bought plain sponge cake (see note)
  • 40.00 ml amaretto liqueur
  • 1 x 2L ctn Neapolitan ice-cream
  • 45g (1/4 cup) dried mixed fruit
  • 40.00 ml coarsely grated dark chocolate
  • Cocoa powder, to dust
Instructions:
  • Grease a 6cm-deep, 20 x 10cm loaf pan with olive oil spray. Line the base and two long sides with plastic wrap, leaving the edges hanging over.
  • Slice the cake in half horizontally using a serrated knife. Then, cut each piece lengthwise to create 4 cake rectangles. Place one cake rectangle on the bottom of the prepared pan and gently press down. Use 2 cake rectangles to line the long sides, and cut the remaining piece crosswise to line the short sides. Trim any extra cake to fill gaps. Finally, generously brush the cake with amaretto.
  • Spoon the strawberry ice-cream into a bowl and let it soften. Spread the softened ice-cream over the cake base, smooth the surface, then freeze for 30 minutes until firm.
  • Place the vanilla ice cream in a bowl and allow it to soften. Mix in the fruit and chocolate gently until combined. Transfer the mixture into the pan, smoothing the surface. Freeze for 30 minutes until firm.
  • - Move the chocolate ice-cream to a bowl and let it soften slightly. - Spoon the ice-cream into the pan and smooth the surface. - Trim any extra cake and cover with plastic wrap hanging over the edges. - Freeze for 2 hours or overnight until firm.
  • Invert the cake onto a platter, discard plastic wrap, sprinkle with cocoa powder, and slice before serving.

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