1

Sponge cake: Melt the butter and chocolate in a pan. Stir using a whisk until smooth and allow to cool slightly. Briefly stir in the raw sugar, vanilla sugar and eggs. Mix together the flour, cocoa powder and baking powder, add to the pan and mix together well. Pour the cake mixture into the cake dish lined with baking paper and smooth off the surface.

2

Baking: Bake the sponge cake in the middle of an oven preheated to 180°C for 20-25 minutes, remove and allow to cool.

3

Das Biskuit mit einem langen Messer in der Mitte aufschneiden. Boden samt Backpapier in die Form zurücklegen. Vanille- und Erdbeer-Glace leicht antauen lassen, auf dem Biskuitboden verteilen und gut andrücken. Biskuitdeckel auflegen und bis zum Servieren tiefkühlen.
Using the baking paper to lift it, remove the sponge cake from the cake dish. Cut the sponge cake open across the middle using a long knife. Return the base on the baking paper to the cake dish. Slightly defrost the vanilla and strawberry ice cream, spread evenly over the sponge cake base and press down well. Place the sponge cake top on the ice cream-coated base and freeze until serving.

4

Shortly before serving, remove the ice-cream sandwich cake from the freezer. Allow it to thaw out a little, cut it into sandwiches of any size and enjoy.

Source:

IG Dinkel, Judith Gmür-Stalder