A Classy Spin to an Ice Cream Cake

White Chocolate, Raspberry and Almond Ice Cream Cake

Preparation Time: atleast 30 minutes
Cooking Time: 15 minutes
Ingredients:

- 150 grams blanched almonds

- 1 x 450 gram packets of bought Madeira cake

- 1 x 2 litres cartons of vanilla icecream, softened

- 300 grams fresh or frozen raspberries

- 200 grams white chocolate, finely chopped

- Mixed fresh berries, to serve

Method:

1. Preheat oven to 200 degrees. Spread the almonds over a baking tray. Bake in oven for approximately 7 minutes or until golden. Cool slightly and then chop coarsely.
2. Use a serrated knife to trim the edge from the base and top of the cake. Discard. Cut the remaining cake crossways into 1.5 cm thick slices.
3. Place the almond, ice cream, raspberries and half the chocolate in a large bowl and stir until well combined. Spoon into a 6 cm deep, 12.5 x 24.5 cm (base measurement) loaf pan. Press down firmly and smooth the surface. Place the cake slices on top of the ice cream mixture to cover, cutting to fit. Cover with plastic wrap and place in the freezer for 6 hours or over night.
4. Turn onto a serving platter. Place a hot cloth over the base of the pan to help release the cake. Place the cake in the freezer for 20 minutes or until firm.
5. Place the remaining chocolate in a heatproof bowl over a saucepan or simmering water. Stir with a metal spoon until the chocolate melts and is smooth.
6. Top with berries and drizzle with chocolate to serve.

Let the adults enjoy a traditional childrens birthday cake!