كيك الآيس كريم الاستوائي

Other 20 Mins Prep

1. Slice a madeira cake to fit a 450g loaf tin with dimensions of 16cm x 10cm. Make sure it is 5mm thick. Trim any brown edges.
2. Line the loaf tin with a double layer of cling film and gently press the sponge into the bottom. If the madeira cake is smaller than the tin, fill any gaps – they won’t be visible when the cake is finished.
3. Spoon three-quarters of the passionfruit sorbet into the tin creating an even layer. Flatten the surface with the back of a spoon and freeze for 10 minutes. Repeat with the vanilla ice cream. Then add another layer of sponge.
4. Place the chocolate and oil in a bowl and place in a microwave. Melt using 20 second bursts, stirring in between to combine. Pour it over the second layer of sponge. Freeze for 10 minutes.
5. Carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge.
6. Cover the tin with cling film and freeze until needed.
7. When ready to serve, whip the double cream, using an electric beater, to soft peaks.
8. Turn the ice cream cake out of the tin onto a plate and remove the cling film. Decorate the top with whipped cream and cherries.

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