Layered Lamington Ice Cream Cake

With layers of sponge cake and raspberry ice-cream, this cake is the perfect lazy summer dessert.

The ingredient of Layered Lamington Ice Cream Cake

• 1 5l raspberry ripple ice cream see notes
• 460g pkt round double sponge cake unfilled
• 3 tablespoons raspberry jam
• 200g dark chocolate coarsely chopped
• 185ml 3 4 cup thickened cream
• 35g 1 2 cup flaked coconut

The Instruction of layered lamington ice cream cake

• spoon ice cream into a large bowl set aside for 15 minutes or until softened slightly but not melted use a large serrated knife to carefully cut each cake in half horizontally line the plastic container lid from the sponge packaging or a deep round 17cm base measurement cake pan with plastic wrap allowing the edges to overhang
• place 1 cake layer in prepared pan top with one third of the ice cream pressing down with the back of a spoon to cover cake make indentations in the ice cream dot with one third of the jam repeat with two more layers of cake ice cream and jam top with remaining cake fold plastic wrap over top place cake in the freezer for 4 hours or until firm
• combine the chocolate and cream in a microwave safe bowl microwave on medium in 1 minute bursts stirring until smooth set aside for 15 minutes or until cooled slightly
• carefully remove the cake from the pan and place on a serving plate spoon over ganache allowing it to drip down the sides sprinkle with the coconut serve immediately

Nutritions of Layered Lamington Ice Cream Cake

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