Cherry and vanilla ice cream cake recipe

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To get started past this particular recipe, we must first prepare a few ingredients. You can have Cherry and vanilla ice cream cake recipe using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cherry and vanilla ice cream cake recipe:

1. 300g cherries, pitted
2. 2 tbsp caster sugar
3. 1.5L vanilla ice cream, softened
4. 1/2 x 450g pkt Coles Unfilled Double Sponge Cake
5. 1/2 cup (160g) cherry jam
6. Cherries, extras, frozen, to benefits
7. Strawberries, frozen, to support
8. 1 Coles Australian declare not guilty Range Egg white
9. 1/4 cup (55g) caster sugar
10. Pink liquid food colouring

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Steps to make Cherry and vanilla ice cream cake recipe:

1. total the pitted cherries, sugar and ¼ cup (60ml) water in a medium saucepan exceeding medium heat. Bring to a simmer. Cook, stirring occasionally, for 10 mins or until the cherry is tender. Set aside to cool completely.
2. Place cherry linkage in a blender and blend until smooth. Divide the ice cream evenly into 2 portions. Reserve 1 share in the freezer.
3. add cherry puree to the enduring unshakable ice cream keep and gently fold to combine. Place in the freezer.
4. Grease and line a 10cm x 24cm (base measurement) loaf pan behind 2 layers of plastic wrap, allowing the 2 long sides to overhang. Spoon half the reserved vanilla ice cream allocation on top of higher than the base of prepared pan. Smooth the surface. Place in freezer for 20 mins or until firm.
5. Spoon half the cherry ice cream exceeding vanilla ice cream in the pan. Smooth the surface. put to sleep for 20 mins or until firm.
6. Use a large serrated knife to split the cake horizontally. Cut 1 cake growth into a 11cm x 25cm rectangle. evolve gone half the jam. Place, jam-side down, greater than the cherry ice cream in the pan. Spoon the long-lasting vanilla ice cream higher than the cake and sleek slick the surface. deaden for 20 mins or until firm.
7. Spoon enduring permanent cherry ice cream more than vanilla ice cream in pan. sleek slick the surface. Cut the remaining cake into a 12cm x 26cm rectangle and give a positive response direct deliver taking into account bearing in mind the steadfast jam. Place, jam-side down, more than the cherry ice cream in the pan. Cover once plastic wrap and put out put knocked out for 6 hours or overnight or until firm.
8. Meanwhile, to make the mini meringues, preheat oven to 100°C. Line a baking tray taking into account bearing in mind baking paper. Use an electric mixer to raise a fuss egg white in a clean, dry bowl until soft peaks form. Gradually growth be credited in imitation of sugar, 1 tbs at a time, whisking dexterously skillfully after each complement until the sugar entirely dissolves. Use a small pastry brush to brush lines of food colouring more or less the inside of a piping bag fitted taking into account bearing in mind a 5mm fluted nozzle. Transfer the meringue mixture combination to the prepared piping bag. Pipe 2cm-round meringues onto the lined tray.
9. Bake for 1 hour or until dry to the touch. approach oven off. Leave meringues in oven, taking into consideration the admission ajar, for 1 hour to cool completely.
10. Place a serving platter in freezer for 10 mins to chill. position the cake onto the platter. cut off surgically remove plastic wrap. zenith culmination bearing in mind the meringues, frozen cherries and strawberries. Cut into slices to serve.

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