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Neapolitan ice-cream cake
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Prep Time:
1050 minutes
Cook Time:
50 minutes
Total Time:
1100 minutes
Prepare this stunning ice cream cake one day in advance for a flawless and delectable dessert.
Ingredients:
  • 150g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 3 eggs
  • 190g (1 1/4 cups) self-raising flour, sifted
  • 60g (1/3 cup) rice flour, sifted
  • 125ml (1/2 cup) milk
  • 1L chocolate ice-cream, slightly softened
  • 1L vanilla ice-cream, slightly softened
  • 1L strawberry ice-cream, slightly softened
  • 300ml double thick cream, whipped
  • White, pink and dark chocolate curls, to decorate
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and generously grease a 20cm round cake pan, then line it with baking paper.
  • Beat butter and sugar in a bowl with electric beaters until pale and creamy. Mix in vanilla until combined. Gradually add eggs one at a time, beating well after each addition. Alternate adding flours and milk in batches, then fold gently with a large metal spoon until just combined. Spoon the batter into the prepared pan and bake for 45-50 minutes until pale golden and a skewer comes out clean. Let cool completely in the pan before serving.
  • Clean the pan thoroughly and grease it. Line the pan with baking paper, ensuring that the paper extends 6cm above the sides. Using a large serrated knife, carefully cut the cake horizontally into 4 layers. Finally, place the cake base in the prepared pan.
  • Swiftly spread softened chocolate ice-cream over the cake base using a wooden spoon until smooth. Add another cake layer and freeze. Repeat with vanilla ice-cream and another cake layer. Freeze for 2 hours until firm. Finally, layer strawberry ice-cream and the last cake layer. Freeze for 8 hours or overnight to set.
  • Transfer the cake to a serving plate. Use a spatula to evenly spread the ice cream. Top with whipped cream and garnish with chocolate curls.

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