CAKES MADE WITH CHOCOLATE SPONGE CAKE: This frozen cake is definitely a more spectacular treat in the summer than ice cream for dessert.

FROZEN HAZELNUT CAKE:

 

 

 

1 x 8-inch basic chocolate sponge cake, see recipe

filling and topping:

    2 cups whipping cream                               

    4 tbsp. icing sugar

    ¾ cup ground toasted hazelnuts                  

    whole hazelnuts for decoration

 

 

 

Slice chocolate sponge cake horizontally into 3 layers. Wrap and freeze one layer for future use.

 

Whip cream until soft peaks form, add icing sugar and whip till stiff. Reserve 1/2 of the whipped cream and refrigerate. Stir 1/2 of the ground hazelnuts into the remaining whipped cream.

 

Place one layer of chocolate-sponge cake into the spring-form pan lined with waxed paper. Spread cream & nut mixture over this and top with the other layer of sponge. Wrap cake well and place in freezer for 5 to 10 hours. 

 

At serving time, remove cake from freezer and let stand 15 minutes. Turn cake out onto serving platter or cake stand. Spread a layer of reserved cream over top and sides of cake, while putting the rest of the cream into a piping bag fitted with star nozzle. Sprinkle the rest of ground hazelnut all over cake. Decorate cake with rosette of cream and whole hazelnuts. Serve immediately.