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Nougat and Ice Cream Cake with Hot Raspberry Sauce

Nougat and Ice Cream Cake with Hot Raspberry Sauce

Taken from Scrumptious Food for Family and Friends by Jane-Anne Hobbs.

“What I love about ice-cream cakes is that they’re so versatile – you can add anything that takes your fancy.” Jane-Anne Hobbs shares this recipe from her delightful cookbook, Scrumptious Food for Family and Friends.

"My aunt, Gilly Walters, a superlative cook and the inventive brain behind one of South Africa’s best-loved nougats, showed me this method of adding whipped cream and chopped frozen nougat to good shop-bought vanilla ice cream."

INGREDIENTS:

For the biscuit crust:

  • 1 x 200 g packet shortbread biscuits
  • 6 Tbsp very soft butter

For the filling and sauce:

  • 2 litres full-cream vanilla ice cream
  • 1 x 110 g bar nutty nougat, frozen solid
  • 10 Romany Creams or similar chocolate biscuits
  • 1 cup (250 ml) or 1 x 250 ml tub fresh cream
  • 3 cups (750 ml) frozen raspberries and about 3 Tbsp icing sugar, and a little lemon juice

METHOD:

1. Take the ice cream out of the freezer and let it soften slightly. In the meantime, whizz the shortbread biscuits to a fairly fine crumb in a food processor. Place in a bowl, add the soft butter and stir well to combine. Wet the base of a non-stick 24-cm springform cake pan and cover with clingfilm. Tuck the edges of the plastic under the base, pulling it quite tight as you fasten it in the ring. Press the biscuit mixture evenly onto the lined base and refrigerate it while you make the filling.

2. Using a heavy knife, chop the frozen nougat bar into pea-size pieces and cut the chocolate biscuits into big chunks. Whip the cream to a soft peak in a large bowl and, working quickly so the mixture doesn’t melt, fold in the slightly softened ice cream, nougat, biscuits and half the frozen raspberries. Tip the mixture over the crumb crust and, using a spatula, swirl the top into generous waves and ripples. Cover and freeze.

3. Put the remaining raspberries, the icing sugar and a squeeze of lemon juice in a small pan, bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally. Using a stick blender or food processor, whizz to a purée. Strain the sauce if you’d like it fine, or leave it slightly rough. Set aside to reheat later.

4. Loosen the edges of the ice-cream cake by briefly pressing a hot kitchen cloth against the sides. Slip a spatula or palette knife between the crumb base and the clingfilm and loosen it by using gentle levering movements, turning the pan as you go. Slide the cake onto a plate or cake stand, leaving the base and clingfilm behind. Cut the cake into slices, using a knife dipped in very hot water, and serve with the hot raspberry sauce.

Makes one 24-cm cake; serves 8

Click here for more information about Scrumptious Food for Family and Friends 


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