Ingredients:
1 sponge cake (22 cm in diameter)
1/2 kg raspberry ice-cream
1/2 kg lemon ice-cream
2 small glasses of rum (or limoncello or raspberry eau de vie)
100 g fresh whipping cream
2 tablespoons icing sugar
2 lemons
Preparation:
Cut the sponge cake into two disks, place one at the bottom of a cake pan and brush with your chosen spirit. Apply, using a spoon moistened with water, a uniform layer of raspberry ice-cream. Place over this the second disk of sponge cake covered in spirit and spread the lemon ice-cream onto it, flattening it well.
Cover the cake with a sheet of oiled paper, which will prevent the ice-cream from flaking, and put it in the fridge for 4 hours. Slice the lemons into thin segments, moisten them with water and the spirit used previously, cover with icing sugar and place in the freezer for 30 minutes. Whip the cream with 1 tablespoon of icing sugar and decorate the surface of the cake with wisps of cream and the lemon segments.
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