We made a red velvet ice-cream bombe
What do you get when you combine a red velvet cake, ice cream, berries and a quick meringue frosting? Greatness, that’s what. Absolute greatness.
Ingredients:
- Red velvet gateau cake: 1x 800g
- Extremely creamy Madagascan vanilla ice cream: 1 litre
- Frozen raspberries: 400 g
- Free range eggs: 6, separated
- Caster sugar: 220 g
Method:
- Line a 22 cm bowl with cling wrap. Slice the red velvet gateau cake into long strips and layer around the bowl, pressing down with your hands or the back of a spoon.
- Scoop half the vanilla ice cream into the bowl and top with half of the frozen raspberries. Repeat with the rest of the ice cream and frozen raspberries. Top with the remaining red velvet cake. Cover with cling wrap and freeze until solid.
- In a clean bowl, beat the egg whites until soft peaks form, slowly adding the caster sugar one spoon at a time until all the sugar dissolves and the meringue has firmed slightly.
- Carefully turn the frozen cake out onto a platter and remove the cling wrap.
- Spoon the meringue all over the cake bombe. Using a blowtorch, slightly scorch the meringue or bake at 50ºc for 2 minutes. Serve immediately. (Serves 6–8)
In the mood for some cake?