Ingredients
Method
1.Line base and sides of 18cm (7¼-inch) (closed base measurement) round springform pan, 25cm (10-inch) serving plate or cake stand with plastic wrap, allowing a 5cm (2-inch) overhang.
2.Split the cake in half and brush the cut sides with strawberry topping. Place one cake half, topping-side up, in the base of the pan.
3.Divide ice-cream evenly among three bowls. Return two bowls to the freezer while working with the third bowl.
4.Tint bowl of ice-cream pink and add raspberries, stir to combine. Spoon over cake, smooth surface. Freeze 20 minutes or until just firm.
5.Remove each bowl from the freezer for 5 minutes before you are ready to use it to soften the ice-cream slightly. Remove the second bowl of ice-cream from the freezer. Spoon vanilla ice-cream over the pink ice-cream and smooth the surface. Freeze 20 minutes or until just firm.
6.Remove the last bowl of ice-cream from the freezer to soften slightly. Tint ice-cream green, add the spearmint leaves, stir to combine. Spoon over the vanilla ice-cream, smooth the surface. Top with the remaining cake layer, cut-side down.
7.Loosely cover ice-cream cake with plastic wrap. Freeze for 4 hours or overnight until firm. Remove from pan and place on serving plate. Spread frosting over cake top; decorate with flowers and mint leaves.
Neopolitan ice-cream could be used by dividing the flavours into separate bowls to soften. Only one round sponge is needed for this recipe.
Note
