Torta gelato casalinga
Home made ice-cream cake
- 400 g (14 oz) sponge cake
- 150 g (5 1/2 oz) candied cherries
- 500 g (1,1 lb) vanilla ice-cream
- 250 g (8 1/2 oz) chocolate ice-cream
- Maraschino liqueur
- Time:
preparation: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
To make this cake you can use ready made sponge cake or you can do it yourself following our instructions.
Let the two kinds of ice-cream soften lightly atroom temperature. Meanwhile cut 100 g (3 ½ oz) candied cherries into small pieces and put apart the remaining cherries for garnishing the surface of your cake.
Cut your sponge cake into 3 layers. Put the first in a deep mould and baste it with a mixture made with water and maraschino liqueur. You have to mix maraschino and water according to your taste. Put the candied cherries in the half of vanilla ice-cream and stir with delicacy. Spread this ice-cream
on the first layer. Put the second layer on top of the first, baste it and spread the chocolate ice-cream. Complete with the third layer; baste it and spread the remaining vanilla ice-cream.
Put the cake in the freezer. Remember to take it out 10-15 minutes before serving and decorate the surface with the whole cherries put apart.
What's the right wine ?
Our suggestion is serving a very cold orange-flavoured liqueur (arancino) after eating the cake.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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