The-night-before frozen Christmas ice-cream cake

• Produce

  • 550 g Berries, frozen mixed
  • 1 1/2 tsp Mandarin or orange rind

• Baking & Spices

  • 1/2 tsp Nutmeg, ground
  • 10 Vanilla flavour mini meringue drops

• Nuts & Seeds

  • 1/4 cup Almonds, dry roasted

• Bread & Baked Goods

  • 800 g Square dark fruit cake

• Frozen

  • 1 liter Vanilla bean ice cream, good quality

• Beer, Wine & Liquor

  • 2 tbsp Brandy or rum

Found on foodtolove.com.au

Description

Ingredients

• 800 g square dark fruit cake
• 550 g frozen mixed berries
• 1 L good-quality vanilla bean ice-cream
• 2 tbsp brandy or rum
• 1/2 tsp ground nutmeg
• 1 1/2 tsp finely grated mandarin or orange rind
• 1/4 cup (40g) dry-roasted almonds, chopped coarsely
• 10 vanilla flavour mini meringue drops

Directions

• Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.