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3-layered Magnum ice-cream cake

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3-layered Magnum ice-cream cake

  • Medium

Ingredients

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Made with the new Magnum Tubs and traditional sponge cake.

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Steps

1
Done

Simple Sponge Cake

I begin by making the sponge cake at least a couple of hours before assembling the 3-layered Magnum ice-cream cake. Preheat the oven to 190°C. Using an electric mixer, beat the eggs (at room temperature) together with the sugar until the mixture is a pale yellow and creamy in texture. Slowly add the cold milk, and then fold in the flour and baking powder and the vanilla.

2
Done

Pour into a lined baking tin and bake for approximately 40 minutes until the top is golden brown. Gently pat with your finger. It will spring back once done.

3
Done

Once the sponge cake has cooled completely, split into 3 sections to create a 3-layered cake. Mix up the Magnum ice-cream tubs as you like. In this recipe I used Magnum Classic, Magnum Double Salted Caramel, Magnum White Chocolate Vanilla. I reserved the top layer of amazing crunchy chocolate for decoration. Freeze for at least 2 hours before serving. Enjoy!

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