Melon Ice Cream Cake
Ingredients
- Ingredients
- 1 lighter Sponge cake base (finished product)
- 180 grams sugar
- 1 Tbsp Campari
- 500 milliliters Pistachio Ice Cream
- 250 milliliters Vanilla ice cream (finished products)
- 1 kilogram Watermelon (seedless)
- 1 Tbsp fine Chocolate shaving
Preparation steps
Dissolve the sugar in 180 ml of boiling water (approximately 6 ounces) and let cool. Puree the watermelon pulp with the campari and mix with the sugar syrup. Freeze the sorbet about 5 hours, stirring often.
About 1 hour before the end of freezing: Line a bowl (or springform pan) with plastic wrap. Freeze briefly, then coat with a 2 cm thick layer (approximately 3/4 inch) of pistachio ice cream. Freeze for 30 minutes. Fill with a 1 cm thick layer (approximately 1/3 inch) of vanilla ice cream and freeze another 30 minutes.
Stir the melon sorbet and mix with the grated chocolate. Fill immediately into the bowl or pan on top of the vanilla ice cream and smooth out. Trim the sponge cake base and lay onto the sorbet. Freeze at least 3 hours.
Before serving the cake, remove the plastic wrap and cut into slices.
