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Layered lamington ice-cream cake
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Prep Time:
260 minutes
Cook Time:
5 minutes
Total Time:
265 minutes
Indulge in a luscious summer treat with raspberry ice-cream nestled between layers of airy sponge cake.
Ingredients:
  • 1.5L raspberry ripple ice-cream (see notes)
  • 460g pkt round double sponge cake, unfilled
  • 79.20 gm raspberry jam
  • 200g dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 35g (1/2 cup) flaked coconut
Instructions:
  • Place scoops of creamy, luscious ice cream into a spacious bowl and let it sit for 15 minutes until it softens a bit but maintains its shape. With precision, slice each cake horizontally using a sharp serrated knife. Line a plastic container lid or a circular 17cm cake pan with plastic wrap, ensuring the edges overlap the sides.
  • Layer one cake in the prepared pan. Spread one-third of the ice-cream over the cake, pressing down gently with the back of a spoon. Create indentations in the ice-cream and top with one-third of the jam. Repeat this process with two more layers of cake, ice-cream, and jam. Finish with the last layer of cake on top. Cover the cake with plastic wrap and freeze for 4 hours until firm.
  • In a microwave-safe bowl, mix the chocolate and cream together. Microwave on Medium in 1-minute intervals, stirring until smooth. Let sit for 15 minutes to cool slightly.
  • Gently transfer the cake onto a serving plate. Drizzle ganache over the top, letting it cascade down the sides, and then sprinkle with coconut. Serve promptly.

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