Peach Ice Cream Cake with Sponge Cake and Drunken Berries

Ingredients:

Ice cream cake

• Unsalted butter, to grease the pan
• 1 x 300g Angel Food sponge cake, cut into 1cm thick slices.
• 1 container (170 g) of raspberries
• 1 tbsp. granulated sugar
• 1 tbsp rum
• 1 liter of peach sorbet at room temperature
• 1 liter of peach ice cream at room temperature

Lemon Whipped Cream

• 2 cups heavy cream
• 3 tablespoons lemon curd
• 2 tablespoons powdered sugar
• 0.5 tsp pure vanilla extract
• 1/4 cup plain granola

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Line the bottom of the pan with sponge cake slices. If desired, line the sides of the pan with sponge cake slices as well. Place the berries, granulated sugar, and rum in a medium bowl and toss to combine.
3. Spread the sorbet over the cake, pressing it firmly to create an even layer. Arrange the berries in an even layer, then spoon the ice cream over the berries. Use an offset spatula to spread the mixture smoothly. Cover the cake with plastic wrap and freeze for 2-2.5 hours.
4. To remove the cake from the pan, run a knife around the edge, then remove the ring. Invert the cake onto a sheet of plastic wrap and remove the pan bottom and parchment. Place a plate upside down on the cake and turn it over, plate and all.
5. Lemon Whipped Cream:
   
   Combine the heavy cream, lemon curd, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake.
   
6. Cover the top and sides of the cake with whipped cream and sprinkle with granola. If the cake starts to soften, return it to the freezer for a few minutes.
7. Freeze for another 1.5–2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.