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Recipe

Fresh strawberry ice cream gâteau

Many strawberry farms around the country now offer fresh fruit ice creams at the farm gate. My kids shriek and demand a detour whenever they see a painted strawberry sign on a hot summer road trip. Please note: this recipe makes a two-tiered cake; to construct the four-tiered cake pictured here, double all the quantities (except for topping) and first make sure it will fit in the freezer. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

By Fiona Hugues
  • 30 mins cooking
  • Serves 10
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Find the spangle berries recipe here

Ingredients

Sponge
  • 1 2/3 cup icing sugar
  • 1/2 cup flour
  • 1 cup ground almonds
  • 5 egg whites
  • 185 gram butter, melted
Ice cream layers
  • 1 large chip strawberries or 3 small chips, hulled
  • 2 litre good-quality vanilla ice cream, softened
Topping
  • 8 large fresh strawberries, stalks on, halved
  • strawberry flowers
  • spangle berries
  • 4 millilitre gold metallic sugar pearls (i used ones from cakestuff.co.nz)

Method

Sponge
  • 1
    Preheat oven to 200°C.
  • 2
    Grease and line two 23cm springform cake tins. (If you don’t have two tins, just make one cake and cut the sponge into two discs when baked.)
  • 3
    In a large bowl, combine the sugar, flour, ground almonds and a pinch of salt. Add the egg whites and mix until thoroughly blended. Add the melted butter, stirring until evenly combined to make a pourable batter.
  • 4
    Spoon into tins. Bake for around 20 minutes (about 30 minutes for single cake) until lightly browned and a skewer comes out clean when inserted. Remove from tins and cool on rack.
Ice cream layers
  • 5
    Finely chop or lightly pulse the strawberries in a food processor.
  • 6
    Place the softened ice cream in a large bowl, add the strawberry pulp and fold to combine (try not to over-mix as you want a ripple effect).
  • 7
    Place a layer of sponge into the bottom of your tin. Spoon half (or a quarter, if making four tiers) of the ice cream on top of the sponge and smooth with the back of your spoon. Repeat layers.
  • 8
    Smooth top with a spatula and cover loosely with plastic wrap. Freeze overnight.
Topping
  • 9
    Before serving, remove cake from tin, place on a serving platter and peel away plastic wrap.
  • 10
    Top with fresh strawberries, strawberry flowers and spangle berries then sprinkle with gold sugar pearls.
  • 11
    Cut with a warmed knife and serve immediately.

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