Strawberry gateau ice cream cake recipe
Ingredients
- 3 x large sponge flan cases
- 2 x 950ml (1 1/2pt) strawberry ice cream
- 300g (10oz) punnet of fresh strawberries
- 4tbsp strawberry jam
Each serving contains
- Energy
- 2465kJ 585.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 0.5g
- Sugars
- 77g
of the Reference intake
Carbohydrate 93.4gProtein 14.3gFibre 1.8g
Method
- Take the ice cream out of the freezer and allow to soften while preparing the sponges and the tin.
- Take a 20cm (8in) loose bottomed cake tin and cut round the flan cases to fit the tin.
- Line the tin with a double layer of clingfilm or nonstick baking paper, ensuring that is goes all the way up the sides of the tin and overhangs by a couple of centimetres.
- Place one of the sponges in the base of the tin and spoon over half of the ice cream, put a layer of sponge on top and spoon over the remaining ice cream. Top with the final layer of sponge.
- Place the cake in the freezer for up to 2-3 hours or until you are ready to serve.
- Wash and remove the stalks from the strawberries and cut any large strawberries in half. Lay the strawberries, cut side down on top of the cake.
- Heat the jam in a small saucepan and sieve.
- Generously brush the jam over the fruit to form a glaze and put it in the fridge for 10-15 minutes.
- Carefully remove from the tin and serve.
- See more Strawberry recipes
