• Serves 8
  • 45 mins prep
  • 30 mins cook
  • 4 hrs, 30 mins marinate

Layered doughnut ice-cream cake

doughnut ice-cream cake

Raspberry jam and homemade vanilla and raspberry ice-cream sandwiched inside a fluffy doughnut cake - a dessert this good is sure to be a winner with the whole family this summer.

Ingredients

Doughnut cake

  • 3 cups plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup caster sugar
  • 1 egg, at room temperature
  • 1/4 cup canola oil
  • 1 cup buttermilk, plus 1 tablespoon extra

Layered doughnut ice-cream cake

  • 1 cup frozen raspberries, plus extra to serve
  • 3/4 cup pure icing sugar, sifted
  • 1/2 cup greek-style natural yoghurt
  • 1/2 cup buttermilk
  • 125 g cream cheese, at room temperature
  • 300 ml thickened cream
  • 200 g sweetened condensed milk
  • 2 tbsp caster sugar, plus 1 cup extra
  • 1 doughnut cake (recipe above)
  • 1 tsp ground cinnamon
  • cooking oil spray
  • 1 cup raspberry jam

Steps

Doughnut cake

  1. Preheat oven to 180ºC/160ºC fan-forced. Grease a 24cm (base measurement) ring pan.
  2. Sift flour, baking powder and salt in to a large bowl.
  3. Using an electric mixer, beat sugar and egg in a large bowl until pale. Beat in oil. Stir into flour mixture, along with the buttermilk.
  4. Turn dough onto a lightly floured work surface; knead until smooth. Shape into prepared pan.
  5. Brush the top with extra buttermilk. Bake for 30 minutes or until golden. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Layered doughnut ice-cream cake

  1. Grease and line base and sides of a 20cm (base measurement) round springform cake pan. Place a 7.5cm round mould at centre, grease and line outside ring with baking paper.
  2. To make the raspberry layer; place raspberries in a food processor; process until smooth. Strain through a sieve into a bowl. Using an electric mixer, beat icing sugar, yoghurt, buttermilk and cream cheese in a large bowl until soft peaks form. Fold through raspberry puree. While ensuring the centre mould stays in place, carefully pour the mixture into the prepared pan. Freeze for 2 hours or until firm.
  3. To make the vanilla layer; using an electric mixer, beat cream, condensed milk and caster sugar in a large bowl until soft peaks form. Pour over raspberry layer in prepared pan; level surface. Freeze for 2 hours or until firm.
  4. Using a large, sharp knife, cut the doughnut cake (recipe above) in half horizontally (trim base to sit flat, if needed). Combine extra sugar and cinnamon in a bowl. Spray each doughnut half with oil; sprinkle with sugar mixture.
  5. To assemble; stand raspberry and vanilla ice-cream ring at room temperature for 10 minutes. Carefully remove from pan. Place one piece of doughnut cake, cut-side up, on a large serving plate. Spread with jam. Top with inverted ice-cream ring, then remaining doughnut cake. Serve with extra raspberries.
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