Turkish Delight & Raspberry Ice-Cream Cake
Grease a cake bundt tin very well or use Spray & Cook.
Pour the First Choice Strawberry Velvet and First Choice Vanilla Velvet in a bowl and beat on high speed until light and fluffy.
Fold in the raspberries.
Fold in the chopped, dusted and chocolate-covered turkish delight.
Break the meringues into smaller pieces and fold it into the whipped velvet.
Spoon the mixture into the prepared bundt tin. Use a palette knife to smooth the surface.
Place in the freezer overnight.
Unmould the ice-cream cake onto a serving plate. Decorate with the whipped cream, strawberries, raspberries, turkish delight and meringues.
Serve immediately!
TIP: Use a silicone bundt cake tin to make your ice cream cake – it will be easier to unmould.
Ingredients
Directions
Grease a cake bundt tin very well or use Spray & Cook.
Pour the First Choice Strawberry Velvet and First Choice Vanilla Velvet in a bowl and beat on high speed until light and fluffy.
Fold in the raspberries.
Fold in the chopped, dusted and chocolate-covered turkish delight.
Break the meringues into smaller pieces and fold it into the whipped velvet.
Spoon the mixture into the prepared bundt tin. Use a palette knife to smooth the surface.
Place in the freezer overnight.
Unmould the ice-cream cake onto a serving plate. Decorate with the whipped cream, strawberries, raspberries, turkish delight and meringues.
Serve immediately!
TIP: Use a silicone bundt cake tin to make your ice cream cake – it will be easier to unmould.