Berry Ice Cream Cake (Eistorte)
Serves 12
35 mins prep
45 mins cook
80 mins total
2 layers of soft and spongey Vanilla Cake, filled with 3 types of ice cream and cherry jam all marbled together, topped with vanilla whipped cream and more fresh berries, this Berry Ice Cream Cake is so simple and the unofficial cake of the summer!
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Instructions Vanilla Cake Preheat the oven to 325 F and place a rack in the center of the oven. Line a 9" springform pan with a piece of parchment paper or with baking spray that includes flour. In a large bowl, whisk the eggs, buttermilk, and oil together until smooth. Add in the vanilla cake mix and whisk to combine. Pour the batter into the lined pan and bake for 30 minutes. Rotate the cake and bake for another 20-25 minutes until the cake tester that comes with the box, is inserted in the center of the cake and comes out clean. Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Store in an airtight container until ready to use. Assembling Clean the springform pan, then line fully with plastic wrap. The plastic should go across the bottom and fully up the sides of the pan. You also want to clear a level surface in your freezer, big enough for the pan. Use a serrated knife to cut the cooled vanilla cake into two even layers. Place the bottom layer into the lined springform pan. Take the ice cream(s) out of the freezer and allow them to thaw until easily scoopable. Once softened, scoop the ice creams in a random pattern over the bottom layer of cake, continue until all the ice cream has been used. If wanted, spoon tablespoons scoops of jam into the ice cream layer. Use the back of a spoon to smoosh the ice cream and jam down into a flat layer. Place the top layer of cake over the ice cream layer. Put the assembled cake into the freezer and leave to set for at least 6 hours, ideally overnight. Whipped Cream In the bowl of a stand mixer, pour in the cold heavy cream, vanilla extract, and sift in the powdered sugar. Use the balloon attachment to whip the cream, first on medium, then medium high, until stiff peaks form. Take the ice cream cake out of the freezer. Remove the springform collar and peel away the plastic wrap. Transfer the cake to whatever dish you plan to serve it from. Spoon the whipped cream onto the top of the cake and roughly spread it out across the top. Optionally top with fresh fruit such as raspberries, cherries, or strawberries. Enjoy immediately or place back in the freezer. Wrap leftovers in plastic and store in an airtight bag in the freezer for up to 1 month.