With the help of my lil’ nephew and my Nederlander, I made this berry & gelato cake for my dad’s birthday! It also turned out perfect for a hot Italian summer day 🙂
InstaRecipe
Ingredients
For a 30×10 cm tin:
• 500 g berry gelato
• 500 g cream gelato
• 5 tbsp berry jam + 2 tbsp water
• 125 g cookies (Digestive/Gran Cereale/Petit)
• 80 g butter
• Fresh berries to decorate
Procedure
1. Line tin with baking paper.
2. Soften berry gelato, whip, spread in tin → freeze 2 hrs.
3. Add jam layer → freeze 1 hr.
4. Crush cookies, mix with melted butter.
5. Soften cream gelato, whip, spread over the cake jam layer.
6. Top with cookie mix, press down.
7. Freeze 5–6 hrs (or overnight).
8. Remove from the tin by flipping upside down onto a serving plate, peel off the paper, let rest a few minutes, then decorate with fresh berries.
Aroma di cannella 