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Ingredients
Raspberry Layer
Vanilla Layer
Donut Cake
Method
Raspberry layer
1.Lightly grease and line base and sides of a 20cm round springform pan. Place a 7.5cm ring mould in the centre, grease and line outside ring with baking paper.
2.In a food processor, purée raspberries, then strain through a sieve. In a large bowl, using an electric mixer, beat icing sugar, yoghurt, buttermilk, mascarpone and vanilla until soft peaks form. Fold raspberry purée through.
3.Carefully pour mixture into outside ring of pan, ensuring mould stays in place in the centre. Smooth surface, then freeze for 4 hours until firm.
Vanilla layer
4.In a large bowl, using an electric mixer, combine all ingredients until soft peaks form. Pour over raspberry ice cream and smooth top. Freeze overnight.
Donut cake
5.Preheat oven to moderate, 180°C. Lightly grease a 24cm savarin pan.
6.Sift flour, baking powder and salt into a large bowl.In a medium bowl, using an electric mixer, beat ½ cup sugar and egg until pale. Beat in oil and vanilla. Stir into flour mixture with buttermilk.
7.Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a 30cm disc. Use fist to form a hole. Place ring in pan. Brush with extra buttermilk.
8.Bake for 25-30 minutes until golden. Cool for 5 minutes in pan. Transfer to a wire rack to cool completely.
9.Cut donut ring in half horizontally (trim base to sit flat if needed). In a large bowl, combine remaining sugar and cinnamon. Spray each donut half with oil, then sprinkle with sugar mixture.
10.Set ice-cream ring at room temperature for 10 minutes. Carefully remove ring, then ice cream from pan. Return to freezer until ready to serve.
11.Place donut base on a serving plate. Spread with jam. Top with ice-cream ring and donut top. Serve sliced with extra raspberries.
To loosen ice cream from tin, dip a clean cloth into warm water and rub over outside of mould and ring. If preferred, drizzle icing sugar glaze over donut instead of cinnamon sugar. Warm ¼ cup milk and 1 teaspoon vanilla on low. Sift 2 cups icing sugar into milk mixture, whisking until smooth.
Note
