Description
This cake is the perfect summer dessert!
Ingredients
Scale
For the sponge base
- 2 eggs
- 3.5 oz (100 g) sugar
- 0.2 cups (50 ml) oil
- 0.5 cups (140 ml) milk
- 0.7 oz (20 g) cocoa
- 2 tbsp sour cream
- 3.5 oz (100 g) all purpose flour
- pinch of salt
- 1 tsp baking powder
For the ice cream filling
- 35.2 oz (1 kg) strawberry ice cream
- 17.6 oz (500 g) chocolate ice cream
- 7 oz (200 g) strawberries or raspberries
- 2 tbsp honey
Decoration
- 0.8 cups (200 ml) whipping cream
- 1 tsp vanilla extract
Instructions
- For the sponge base: beat egg yolks with sugar until light and fluffy. Mix in oil, milk and sour cream. Sift flour with cocoa powder, salt and baking powder and add to the mixture. Beat egg whites until stiff peaks form and add to the mixture. Spread it over a lightly greased springform pan.
- Preheat oven to 356 F (180 C) and bake it for 30-40 minutes (test with skewer). Let cool completely.
- Line the sides of the springform pan with parchment paper. Put the sponge base back in. Let both ice creams thaw for 15 minutes.
- Thinly slice strawberries. If you use raspberries, you don’t have to slice them. Combine them with honey and add to the strawberry ice cream. Spread this over sponge base. Spread chocolate ice cream on top. Decorate with whipped cream and freeze.
- Let the cake thaw for at least 15 minutes before cutting and serving it.