Peach red berry ice cream cake
Ingredients
- 75g butter softened, plus extra for greasing
- 175g golden caster sugar
- 175g self-raising flour
- 3 medium eggs
- 100g soured cream (from a 300g pot, use the rest in the ice cream layer, below)
- 1 tsp vanilla extract
- 200g raspberries plus extra to serve
- 100g redcurrant plus extra to serve
- 100g icing sugar plus 2 tbsp
- 300ml pot double cream
- 250g tub mascarpone
- 200g soured cream (leftover from the cake)
- 3 peaches stoned and chopped
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