For mini me's birthday this year she asked for a jelly and ice cream cake. Normally I would bake several cakes plus cupcakes for party bags but this year I was really disorganized and hadn't prepared anything. Fortunately Jane Asher has a very quick and easy recipe which requires no baking what so ever.
Perfect for parties, BBQs and as it keeps it in the freezer it lasts a long time.My only warning is the jelly goes a bit hard in the freezer so if it isn't getting used in the one sitting remove the jelly before putting it back in the freezer.
I went for a Raspberry Ripple cake but I think this would be delicious with chocolate swiss rolls and mint choc chip ice cream.
3 Large Swiss Rolls
2 Litres Soft Ice Cream
3 Different Coloured Packets of Jelly
1 Quantity Butter Cream
- Cut all the swiss rolls into slices approx 5mm thick. Line the base of a springform tin with the slices, and then add a layer round the side.
- Fill with the ice cream, making sure it is well pushed down. Cover the top with more swiss roll, then wrap in clingfilm and freeze. This can be done a couple of weeks ahead.
- Make up the jellies separately but using only half the amount of water for a firmer set. Pour each jelly into a non-stick cake tin / swiss roll tin and chill to set.
- Put a sheet of baking parchment on a board or tray. When the jelly is set, turn it out on to the baking parchment and return to the fridge until all 3 colours are ready.
- Cut jelly shapes with cutters and keep them on a tray lined with baking parchment in the fridge until needed. This can be done a few days ahead.
- Undo the side of the cake tin and remove the ice cream cake. Put it on the cake board and cover it with a thin layer of butter cream, using a hot palette knife to smooth it evenly. Keep the cake in the freezer until ready to serve.
- When ready, position the jelly shapes and serve the cake immediately.