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Iced VoVo-inspired ice-cream cake
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Prep Time:
120 minutes
Cook Time:
Total Time:
120 minutes
Australian childhood biscuit inspired raspberry coconut creamy dessert.
Ingredients:
  • 6 eggs
  • 400g caster sugar
  • 2 tsp vanilla bean paste
  • 400g almond meal
  • 90g desiccated coconut
  • 2.00 gm baking powder
  • 1.5 litre vanilla or coconut gelato
  • 1 titanium-strength gelatine leaf
  • 500g raspberry jam
  • 1.5 litre strawberry gelato or raspberry gelato
  • 750g mascarpone
  • 50g coconut flakes
Instructions:
  • Preheat your oven to 160C. Grease and line a 22cm square cake pan with parchment paper. In a stand mixer with a whisk attachment, beat eggs and sugar until thick and pale, about 10 minutes. Add vanilla bean paste and mix well. Gently fold in almond meal, desiccated coconut, and baking powder. Pour the batter into the pan and bake for 1 hour and 20 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan, then chill for 1 hour before slicing it in half horizontally.
  • Prepare the cake pan by greasing and lining it with two long sheets of baking paper, ensuring plenty overhang. Place one half of the cake in the pan to create the base of the ice cream cake. Spread vanilla gelato evenly on top, then place the remaining half of the cake on top. Freeze until ready to enjoy.
  • Place the gelatine in a bowl of cold water for 5 minutes to soften. In the meantime, heat jam in a saucepan over medium heat until melted and warm. Squeeze excess water from the gelatine, then combine it with the jam until melted. Allow it to cool slightly before spreading over the cake. Chill in the freezer for 30 minutes to set, then top with strawberry gelato. Freeze overnight until firm.
  • Finish the cake by generously topping it with creamy mascarpone cheese and sprinkling with toasted coconut flakes before slicing it into delectable servings.

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