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15th Birthday
lemon & passionfruit delicious ice-cream cake
serves 8-10 | prep 30 mins (+ freezing) E
450g rectangular double unfilled sponge cake
350g jar lemon curd
1L passionfruit sorbet
8 scoops vanilla ice-cream
1 lemon coconut Weis bar, cut into 7mm slices
Pulp of 3 passionfruit
Toasted shaved coconut, to sprinkle
150ml thickened cream, whipped to soft peaks
Meringue kisses, to decorate
1 Line base and side of a springform pan with baking paper. Place sponges next to each other on a chopping board, with two long sides fitting together snugly. Sit pan on top of cakes in bottom corner, aligning edge of pan with edge of two cakes (there will be a gap at the top of the cake pan without any cake underneath). Use cake pan as a guide to cut around outside of pan. Cut a piece of cake to fit the gap from leftover cake. (Save offcuts for another use.) Cut the 3 pieces of cake in half horizontally.
Place one layer of cake in the base of prepared pan. Spread with 80g (⅓ cup) lemon curd. Use a large metal spoon to scoop half of the sorbet from the tub in large flat pieces. Place sorbet over the lemon curd, slightly overlapping. Use the back of the spoon (or your fingertips) to flatten out
