by Tarla Dalal
Added to 111 cookbooks
This recipe has been viewed 11563 times
A ring of delicate sponge cake, soaked in a syrup flavoured with lemon juice and rum and filled with ice-cream and nuts.
- Follow the basic recipe, except use a ring mould of 160 mm. (6 1/2") diameter and bake in a preheated oven at 180 degree c (350 degree f) for 35 minutes.
- Turn out and allow to cool.
- Place the sponge ring on a serving dish.
- Saturate it with soaking syrup.
- Pipe the whipped cream around the base.
- Just before serving, fill the centre with the ice-cream. Sprinkle dried fruits on top.
- Garnish with cherries.
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