Berry Ice Cream Cake

Method

1. Place 1 punnet of fresh berries in the freezer to use later as garnish.
2. Heat the frozen mixed berries and castor sugar in a saucepan, over a medium heat, and simmer for about 10 minutes or until the sugar has dissolved and the berries and sugar come together to form a compote.
3. Set aside to cool.
4. Line a 23 cm cake tin with two layers of cling wrap, making sure that you leave a generous overhang.
5. Leave the ice cream out of the freezer for about 15 minutes. Once it has softened, evenly spread half of the ice cream over the bottom of the lined cake tin.
6. Spread the cold berry compote over the ice cream.
7. Place the cake tin in the freezer for an hour to set.
8. Evenly spread the remaining ice cream over the layer of berry compote. Wrap the cling wrap over the top of the cake.
9. Place the cake tin back in the freezer overnight or until well set.
10. Remove the punnet of frozen berries and cake tin from the freezer.
11. Peel the cling wrap off the top of the cake.
12. Place a serving plate, upside down, on top of the cake tin and turn over so that the cake tin now sits upside down on the plate.
13. Leave the cake tin on the plate for about 5 minutes. This will allow the cake to come out of the tin more easily. Alternatively, rub the sides of the tin with your hands or heat with a blowtorch if you have one.
14. The cake should slide neatly out of the tin and onto the plate.
15. Peel off the cling wrap.
16. Place the frozen and fresh berries and the fresh flowers decoratively on the cake.
17. Slice with a hot knife to make it easier to cut and serve.