Preparation time is 1hours
Cook time is 1hours
Total time is 2hours
Serve is for 12 people
Difficulty level: 4 out of 4
13 Ingredients
- 2 cup self-raising flour
- 2 cup icing sugar, sifted
- 1L vanilla ice-cream, softened
- 450grams unsalted butter, softened (save 150g unsalted butter, softened)
- 250grams sour cream, at room temperature
- 2teaspoons vanilla bean paste
- 1tablespoons ground ginger
- 1 cup honey
- 500grams cream cheese, chopped, softened
- 1 cup almond meal
- 6 free range eggs
- 1 cup caster sugar
- 125grams ginger biscuits, crushed
Nutrition per serving
4530kJ / 1080Cal
4530 Kilojoules or 1080 Calories
52% of daily energy intake*
Protein
13.6grams
Fat
63.9grams
Carbs
116grams
Sugars
91.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Scoops of biscuity ice-cream take this decadent cake to the next level. It's sure to be a showstopper at any celebration.
Instruction tip
Layer cakes
Method
Step 1 of 8
Combine ice-cream and crushed biscuits in a large bowl, then place in a container and freeze overnight.
Step 2 of 8
Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper.
Step 3 of 8
Beat butter and sugar in a large bowl of a stand mixer until thick and pale. Add honey and beat to combine. With the motor running, add one egg at a time, beating well between each until combined. Add vanilla paste and a pinch of salt.
Step 4 of 8
Combine flour, almond meal and ground ginger in a separate large bowl. Add to batter, alternating with sour cream, and beat until combined.
Step 5 of 8
Divide batter evenly between pans and bake for 1 hour or until a skewer inserted into centres comes out clean. Cool cakes in pans for 15 minutes, then turn out onto wire racks and cool completely.
Step 6 of 8
Meanwhile, to make the cream cheese icing, beat butter and sugar in a large bowl using a hand-held mixer until pale and fluffy. Add cream cheese and beat until smooth.
Step 7 of 8
Secure the base cake layer (see tip). Spread top with cup icing. Top with second cake. Spread over cup icing, and finish layering with third cake, base facing up. Spread a thin layer of icing over top and sides of cake to seal in crumbs. Freeze for 10 minutes to set, then spread with remaining icing.
Step 8 of 8
To serve, top cake with scoops of ice-cream, scatter over extra biscuits and drizzle with extra honey.
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