Sugar Free Peach and Raspberry Ice Cream Dome Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 8 h.
Ready in
Ingredients
for
6
- For the cake
- 4 eggs
- ½ cup coconut sugar (plus extra for sprinkling)
- ¾ cup all-purpose flour (sifted twice)
- ½ cup sugar-free blackberry jam
- For the peach ice cream
- 4 ripe Peaches (skinned)
- ½ cup coconut sugar
- 3 egg yolks
- ⅔ cup cream (48% fat)
- lemon juice (to taste)
- For the raspberry ice cream
- 4 cups Raspberries
- 4 egg whites
- ½ cup coconut sugar
- 1.333 cups cream (48% fat)
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm x 33cm|9" x 13" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Fold in the flour until blended.
3.
Pour the mixture into the tin and bake for 10-12 minutes, until risen and golden.
4.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with sugar. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
5.
For the peach ice cream: puree the peaches in a blender or food processor.
6.
Heat the sugar and water until the sugar has dissolved. Bring to a boil.
7.
Whisk the egg yolks until thick, then pour on the boiling syrup, whisking constantly. Remove from the heat and continue whisking until cool.
8.
Whisk in the peach puree.
9.
Whisk the cream until thick and fold into the mixture until blended. Stir in lemon juice to taste.
10.
Cover and freeze until firm. Place in the refrigerator about 20 minutes before using.
11.
For the raspberry ice cream: puree the raspberries in a blender or food processor. Press through a sieve into a bowl. Measure out 300ml|10 fl oz of the strained puree.
12.
Whisk the egg whites in a large heatproof bowl until fluffy, then gradually beat in 3/4 of the sugar.
13.
Put the bowl over a pan of simmering (not boiling) water and continue to whisk, adding the remaining sugar, a little at a time until the mixture is thick and fluffy and the sugar has dissolved. Remove the bowl from the heat.
14.
Stand the bowl in a larger bowl filled with ice and continue to whisk the mixture until cool. Whisk in the raspberry puree.
15.
Whisk the cream until thick and fold into the mixture until blended.
16.
Put into a freezerproof container and freeze until firm. Place in the refrigerator about 20 minutes before using.
17.
Unroll the sponge and spread with the jam. Roll up the cake.
18.
Line a large pudding bowl with cling film.
19.
Cut the cake into thin slices and press into the base and sides of the bowl. Tightly press each slice together so that there are no gaps
20.
Spoon the peach ice cream into the the bowl, making a thick 'wall' by pressing against the sides.
21.
Spoon the rapsberry ice cream into the centre and cover the top with Swiss roll slices. Cover with cling film and freeze for 2 hours until firm.
22.
Turn out onto a serving plate.
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