Usuba
Frozen Raspberry and Chocolate Cakes
An exquisite dessert with a crispy chocolate sponge cake, delicate vanilla ice cream, and bright raspberry flavor. Layers of sponge cake alternate with frozen raspberry mixture and are topped with powdered sugar. Perfect for a festive table.
- Total
- 60 min
- Standard serving
- 310.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Using a sharp knife, cut the rectangular sponge cake lengthwise into 4 thin layers. Then cut each piece in half — you will get 8 pieces. Brush each layer with raspberry liqueur and cover with plastic wrap.
- 2
Step 2
Line a 20 by 20 cm baking sheet with parchment paper. Place raspberries, sugar, lemon juice and remaining liqueur in a blender, blend until puree.
Set aside 125 ml of puree separately. Mix the remaining puree with softened ice cream and spread the mixture into a mold. Place in the freezer for 2 hours.
- 3
Step 3
Remove the ice cream from the mold and cut it into 4 pieces. Place 4 cake layers on the work surface, put a piece of ice cream on top of each, and cover with the remaining cake layers.
Remove excess ice cream from the edges. Return the sandwiches to the freezer for 5 minutes. Dust with powdered sugar and serve with the reserved raspberry puree.
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