Peach and Red Berry Ice Cream Cake

Peach and Red Berry Ice Cream Cake

Peach and red berry ice cream cake is a refreshing cake that is perfect for summer. Fresh berries and cool ice cream with vanilla sponge cake will give you a great taste experience. You can use this cake for wedding anniversary cake.

Materials That You Need for Peach and Red Berry Ice Cream Cake

For preparation of the cake
75g butter, softened, plus extra for greasing
175g golden caster sugar
175g self-raising flour
3 medium eggs
100g soured cream (from a 300g pot, use the rest in the ice cream layer, below)
1 tsp vanilla extract

Preparation of ice cream layer
200g raspberries, plus extra to serve
100g redcurrants, plus extra to serve
100g icing sugar, plus 2 tbsp
300ml pot double cream
250g tub mascarpone
200g soured cream (leftover from the cake)
3 peaches, stoned and chopped

Preparation of Peach and Red Berry Ice Cream Cake

Start with heat oven to 160C. Take a 20 cm deep cake tin, grease the bottom and line with baking parchment.

Take a large mixing bowl and combine butter, sugar, flour, eggs, soured cream, vanilla and 1⁄4 tsp salt in it with electric hand whisk. Transfer this mixture into prepared tin and bake for 50-55 minutes. Leave cake for cooling 10 minutes then remove from tin and transfer to a wire rack for complete cooling.

Clean cake thin and line the bottom with a double layer of cling film. Take raspberries, half the redcurrants and 2 tbsp of the icing sugar in a mixing bowl and crush them with the help of fork. Take another bowl and whisk double cream, icing sugar and mascarpone with electric hand whisk in it. Add sour cream, peaches, and whole and crushed berries into this mixture and fold.

Cut the cake for 3 layers. Flip the top layer into cleaned cake tin. Spread half of cream and fruit mixture into this tin then spread to the edges and level the top with it. Place the second cake into tin and spread remaining cream and fruit mixture over the cake. Then place last cake. Gently press the cake and put into freezer; allow freeze at least 4 hours.

Take the cake from freezer 20 minutes before you serve. Tip it on the cutting board to slice. Decorate it extra berries and a berry coulis when you serve.

Your peach and red berry ice cream cake is ready now!

Peach and red berry ice cream cake