Show off this Christmas with frozen desserts that have ‘zero chill’ and don’t hold back. This frozen raspberry ripple cake will be the highlight of your festive feast.
Frozen raspberry ripple cake
Serves 12-15
The meringue that enrobes this cake will insulate the ice cream, keeping it frozen for longer so you can make a dramatic entrance with your dessert.
Ingredients
1 large packet (350g) frozen raspberries
2 Tbsp (30ml) honey
1½ tubs (about 2.5L) vanilla ice cream
2 boxes (500g) vanilla cake premixes + ingredients listed on the box
Raspberries and edible gold shimmer, for serving
For the meringue topping
5 egg whites
1¼ cup (275g) castor sugar
Seeds from ½ vanilla pod
Method
- Remove ice cream and raspberries from freezer to soften for 8-10 minutes.
- Blitz frozen raspberries and honey until smooth, using a jug blender or stick blender.
- Ripple berries through softened ice cream, careful not to overmix in order to retain a marble effect.
- Line two ice cream tubs with cling wrap and divide ice cream between two tubs. Flatten tops and freeze for 3-4 hours or until solid.
- Prepare cake batter according to packet instructions.
- Pour into a 20cm square cake tin lined with baking paper. Bake as per packet instructions. Cool completely.
- Cut the tops off cake to create a flat surface. Using the lid of ice cream tub as a guide, cut cake into rectangles.
- Unmould prepared ice cream and place each on top of a cake, then stack cakes on top of each other. Gently squeeze to secure and return to freezer overnight.
- To make the meringue, whisk egg whites and salt until stiff peaks form using an electrical whisk. Add sugar one heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form (this can take about 12-15 minutes). To test if it’s ready, rub some mixture between your fingers to check all sugar granules are dissolved.
- Remove the ice cream cake and place it on a serving platter.
- Cover cake all over with the meringue.
- Serve topped with raspberries and a dusting of gold shimmer.
Cook’s note
Prepare meringue just before serving for best results. You can also store the meringue iced cake in the freezer for up to 6 hours, which will result in a slightly stickier coating.
Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons
Also read: 5 Festive trifle recipes you have to try
