Cake seven - Ice Cream Bombe

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This cake is a bit long to make but it’s certainly worth the effort! It’s not at all complicated anyway...  

You need to make the sponge first and then the ice cream (you can buy some good ice cream to make things easier..... ). 

All in all it's best made one day ahead.

If you want to try and make the ice cream yourself see the next page. 

Step 1 Sponge cake 

I'm using the recipe of a ‘Swiss Roll’ which I find much more suitable for two reasons: it takes shorter to bake and it’s thin enough in height. So we save time....

150 gr sugar

3 eggs

150 gr flour

some baking powder

a pinch of salt

Beat eggs and sugar with electric mixer until thick and light. Fold in flour, baking powder and salt. 

Line swill roll pan with paper. Grease paper. Pour mixture into pan. Bake at 180° for about 10 minutes. 

Meanwhile prepare a sheet of paper same size as sponge. When sponge is cooked, turn immediately onto paper, quickly peel away lining paper. Cool cake. 

Step 2 - Home made ice cream 

You can use one or two ice cream flavours, any flavour is fine. I myself have used ricotta cheese with choc buttons and Malaga (raisin) ice cream.

Here are the recipes, if you want to try:

Ricotta Cheese Ice cream with choc buttons

180 gr sugar

1 egg

400 gr milk 

250 gr ricotta cheese

150 gr choc buttons

Beat egg and sugar with electric mixer until smooth. Beat in ricotta cheese. and then milk.. Pour mixture into ice cream maker bowl. Start the machine. When ice cream is ready stir in choc buttons. 

Malaga (raisin) Ice Cream

125 gr sugar

1 egg

250 gr milk

150 gr cream (or milk)

80 gr raisins 

some rhum or vermouth 

Soak raisins in rhum for 1/2 hour. In the meantime beat egg and sugar with electric mixer until smooth. Beat in milk and cream. Pour mixture into ice cream maker bowl. Start the machine. When ice cream is ready, drain the raisins and stir them in with some liqueur.

Step 3 - Cake assemblage

Here we are! We're nearly finished! We only have to assemble the cake. 

Line 5-cup (about 1 1/4 L) capacity pudding basin with plastic wrap, extending plastic 5 cm over edge of basin. 
Trim edges from cake. Cut out a 10 cm and a 20 cm rounds to fit the bottom and top of basin  and finally a one 10 cm wide slice, lengthways. 

Place bottom and sides into basin, pressing all parts firmly.

Spoon Ricotta cheese ice cream into bowl and flatten out. Then pour Malaga ice cream and do the same. Top with cake round. Cover with plastic wrap. Refrigerate overnight. 

also visit:
http://time-for-a-cake.blogspot.it/2012/08/cake-seven.html