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Ice Cream Cake Log

Ingredients

  • Biscuit Sponge Dough
  • Egg yolks 5
  • Fine sugar mix until smooth 120 g
  • Chocolate powder 4 tsp
  • Milk add and mix all well 2 tsp
  • Egg whites beat until stiff 5
  • Fine sugar add and continue beating for a little longer. 2 tsp
  • Sifted flour fold into the mixture, 120 g
  • alternately with the beaten egg white
  • Spread this dough evenly into the baking tray
  • Stracciatella Ice Cream filling
  • Milk 300 ml
  • Sugar 100 g
  • Vanilla custard powder 1 tsp
  • Vanilla essence bring these ingredients to 1/2 tsp
  • boiling point, while continuously stirring,
  • then remove from the heat and completely cool,
  • Cream beat until stiff and combine with 300 ml
  • the vanilla custard
  • Toblerone (or plain) chocolate beak up 100 g and roughly crush, mix into filling.
  • Topping
  • Cooking chocolate break up and place into a saucepan 200 g
  • Cream add and melt cream and chocolate over low heat. 200 g
  • When chocolate has melted blend together and
  • cool slightly. Pour over the cake and place back into the freezer.
  • Remove from the freezer 10 minutes before serving.

Cooking Directions

  1. Line a baking tray measuring 30x30 cm with aluminum foil, grease the foil and dust with flour. Keep ready. Preheat the oven.
  2. Bake in low medium hot oven for about 20 minutes or until firm when touched with fingertips. Leave to cool.
  3. Ice Cream Filling:
  4. Freeze the filling for 2 hours, then mix blend thoroughly.
  5. Return the Ice Cream to the freezer for another 2 hours before filling the cake.
  6. Line a loaf tin measuring 28 cm with butter paper or aluminum foil.
  7. Cut the sponge into three stripes to fit into the loaf tin.
  8. Place the first layer into the tin.
  9. Sprinkle with some orange juice.
  10. Spread half the filling over it.
  11. Gently place the second sponge layer over the filling and sprinkle with orange juice.
  12. Spread the remaining filling on it and cover with the last sponge layer.
  13. Cover the cake and leave to set in the refrigerator.
  14. Lift the cake out of the loaf tin, remove the lining and trim the ends and the sides with a knife to give a neat look.
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