Author Topic: Rum and raisin icecream cake  (Read 2666 times)

Bonsai

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Rum and raisin icecream cake
« on: February 21, 2016, 12:38:36 pm »
DH wanted this for his birthday. I got a general idea from a recipe in Feb 2016 edition of Delicious magazine.

I baked a chocolate mud cake in a 22cm springform tin and let it cool. I cut it in half horizontally and put one half back in the tin. I softened 2 liters of vanilla icecream (I didn't make it myself as this recipe calls for 4 liters and I didn't have time...) and added 2/3 cup of toasted dessicated coconut and 2tsp (I think!) of coconut essence. I spread this over the cake and put it in the freezer.
I added 2 tbs of rum to 2 cups of seedless raisins and left them to soak.
Next day I taped another springform tin side to the first one to make a very tall tin. I put the second half of the cake on top of the coconut icecream. I softened another 2 liters of vanilla icecream and stirred through the rum soaked raisins and spread this over the cake before putting it back in the freezer.
On the day I was serving the cake I soaked 1/2 of a titanium strength gelatin sheet in water for 5 minutes. I mixed 80ml thickened cream, 2 tbs icing sugar and 35g of Cocoa powder in a saucepan and warmed it through before adding the drained gelatin leaf.
I whipped 220ml of thickened cream (the rest of a 300ml container) to soft peaks and folded through the chocolate mix. I used this to ice the cake after I'd removed the tins (they come off quite easily, rub tin with a hot cloth if anything sticks). Put cake back in freezer until ready to serve.

I put strawberries splashed in a bit more rum (because DH is only going to have one 60th birthday) but you could decorate with anything you like.

This makes a very tall rich icecream cake. I served 10 people and used just over 1/3 of the cake. You could use any type of cake and icecream mix that you like. I think a denser cake would work better than a sponge. The original recipe used crumbled up Christmas cake.

No photos, too busy eating!

Offline judydawn

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Re: Rum and raisin icecream cake
« Reply #1 on: February 22, 2016, 12:05:25 am »
It sounds delicious Bonsai and I'm sure most of the elements could be made in the TMX. 
Judy from North Haven, South Australia

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Offline cookie1

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Re: Rum and raisin icecream cake
« Reply #2 on: February 22, 2016, 03:14:10 am »
When I saw Rum and Raisin you had my attention. Then the word icecream you had my complete attention. With the word cake I was gone. This sounds truly delicious. I can see why it was enjoyed so much.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Rum and raisin icecream cake
« Reply #3 on: February 22, 2016, 08:52:56 am »
A very special cake for your DH's Birthday Bonsai. ;)
Denise...Buckinghamshire,U.K.
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