Remember I mentioned that I made two desserts back to back over the 4th of July weekend? This is the second one besides the mango pudding. It is rather an assembly than a cooked or baked dessert but it came out so well. It is a spontaneous idea that I trying to share with you.But this layered thing came out so well and mainly because it is the best thing I have made so far this summer,I wanted to share it. Share it badly so you can try it this season itself before the mango & berries are gone. I don’t even know what to call it, maybe an indian cassatta because that’s closest to what I had in mind when I was it putting together. Maybe an ice cream cake? Or let’s just call it a frozen-layered-dessert.
Literally, I played with food. I just had an idea to start with and few leftovers – mango puree after making the pudding, cake slices and heavy cream nearing expiration. A dessert which brings together pound cake, ice cream, berries, mangoes and cream and nuts(if you like)could hardly not taste good. It like hitting the bull’s eye standing at arm’s length. This was a bomb.Literally. It is not everyday that the husband complains that I should have considered a 8 or 9 inch round instead of the little 6 inch cake pan. But then, I wanted to finish off the leftovers rather than start something new in itself. Anyhow.
You can use the recipe just as a guideline and play around with whatever flavor or textures you like. I wanted to sneak in some dried mixed fruits and nuts but held back since the other half is not very fond of textures in food (how boring, right?). Whatever, make this dessert before summer ends and if your kids are of that age, involve them in the fun too.
It took me half a day to put all these layers all together – freezing the previous one and topping with next one and all. But so worth it. When I saw family asking for second or third serving, I decided that the next time I make this, it would be a 9″ or 10″ round.
Ingredients (Makes a 6″ round)
- 4-5 slices pound cake
- 1 tbsp rum mixed with 1 tsp powdered sugar (or any liquor of choice or you could use simple sugar syrup in case you do not want the alcohol)
- Fresh raspberries, mango to serve
For the Mango Ice cream Layer
- 20 oz mango ice cream, softened (I used Haagen Dazs)
- 1/3 cup mango puree
For the Raspberry Layer
- 2 pint fresh raspberries
- 1.5 tsp fresh lemon juice
- 1-3 tbsp sugar (to taste, depending on how tart the berries are)
For the Whipped Cream Layer
- 1/2 cup heavy cream, cold
- 1-2 tbsp sugar
- Few drops of vanilla
For the Top Mango Layer (You could use softened mango sorbet if you do not get mango puree)
- 1 cup mango puree
- 1/8 tsp green cardamom powder
- 1-2 tbsp sugar (optional)
Line a 6″ cake pan with plastic cling film such that the film covers the edges of the pan. This makes it easier to pull out the entire round once it has frozen.
Pulse the cake slices lightly in your food processor. You could arrange the cake slices as it is on the bottom of the pan too. Soak the cake with the rum mixture. Freeze for 30 minutes.
Meanwhile, prepare the other layers. In a bowl, mix the softened ice-cream with 1/2 cup mango puree and set in the fridge.
In another bowl, macerate the raspberries in sugar and lemon juice and let stand for 15-20 minutes. At the end of 15 minutes, using a fork, mash the raspberries or you could blend them into a smooth puree. Save about 1/3 cup of this raspberry sauce to serve later.Refrigerate till ready to use.
In a third bowl, lightly whip up heavy cream with sugar & vanilla till it gets thickish. You don’t even need to go to soft peaks stage.Refrigerate till ready to use.
In another bowl, whisk the mango puree, cardamom powder and sugar (if using, depends on how sweet you want the top layer) and refrigerate.
Now, take out the cake pan and top the sponge cake layer with mango ice cream layer.Set in the freezer for 45 minutes to 1 hour till the ice cream is firm. Add the raspberry layer next followed by cream and mango puree layer. Its just the matter of letting the previous layer set in the freezer before you add the next one. Once all the layers are done, let the dessert set in the freezer for at least 4-5 hours till completely firm and solid.
Slice using a sharp knife dipped in hot water and immediately serve chilled with fresh fruit and raspberry sauce.
Enjoy & Thanks for stopping by!