Ingredients
Sponge Cake
- 3 eggs separated
- 115 grams sugar
- 115 grams Self Raising Flour
Ice Cream Layer
- 250 grams white chocolate, in pieces
- 1 tsp Vanilla Bean Paste
- 600 grams thickened cream
- 250 grams condensed milk
Berry glaze
- 35 grams blueberry jam
- 15 grams sugar
- 10 grams cornflour
- half lemon, juice
- 15 grams water
White chocolate curls
- 130 grams white chocolate, in pieces
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg C.
Lightly grease and line base and sides of 22cm springform tin.
Insert butterfly and place eggs whites in TM bowl then beat for 3 mins on
speed 4 until stiff.
Add sugar and beat for 40 seconds speed 1.5.
Remove Butterfly and gradually add flour, using the spatula to incorporate
ingredients on speed 1.5.
Pour mixture into prepared tin.
Cook for 25 mins or until golden brown (so that a skewer comes out clean).
Stand for 3 mins in tin then turn on to a wire rack to cool completely.
Melt 250 gm white chocolate 5 mins, 50 deg, speed 1 and pour into
thermoserver to ensure it stays melted.
Meanwhile insert Butterfly in TM bowl and add:
1 tsp vanilla bean paste
600 grams thickened cream
250 grams condensed milk
Beat on speed 4 until desired consistency is achieved (until thick)
Remove Butterfly and add melted chocolate standing in Thermoserver
Mix for 30 secs speed soft
Use spatula to fold down sides and mix for an additional 30 seconds speed soft (if required)
Remove baking paper from sponge cake and re-insert sponge cake back
into springform tin.
Pour the white chocolate ice cream mixture over the sponge cake, cover and
freeze overnight until firm.
Press 3 tbs of jam through a sieve (to remove skin and seeds etc) which should give you approx 35 gms of sauce. Pour sauce into TM Bowl.
Add sugar, corflour and lemon juice and water to TM Bowl.
1 min, 80% speed 4 - check consistency and extend time if you prefer a
thicker sauce.
Pour over top of cake and return to freezer to set.
Place 130 grams white chocolate pieces into TM Bowl.
"Closed lid" To melt: 3 minutes at 50 degrees, speed 1.
Using a spatula smear onto the back of a baking tray (refer pic) and place in
fridge for 5-10 mins to cool.
Using a knife, spoon, peeler or chees planer scrape chocolate off tin to form curls.
Arrange white chocolate curls as desired and finish by adding a selection of berries in the centre and dust with icing sugar.
Enjoy!
The taste test yummmmmm!
Sponge Cake
Ice Cream layer
Berry Glaze
White Chocolate Curls
Final presentation!
Tip
Be sure to mix the melted chocolate in with the ice cream mixture quickly otherwise it will harden.
I made this with a very light berry glaze but you could make it much thicker with the glaze dripping down the sides.. just increase the quantity for the berry glaze.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I attempted to make this today with no success. The cake turned out, wasn't quite sure when the egg yolks needed to go in, I added them after the sugar. The ice cream all curdled and I had to throw it away.
This looks yum! My Korean student asked me earlier if he would be able to make an ice cream cake for a friend and I said I would help.
Her birthday is in march and I can't wait to try it!