If you’re looking for a sign to start baking, look no further! Rainbow Piñata Cake is not just a dessert, it’s a vibrant celebration in every slice. It’s the perfect opportunity to get creative, play with colours and surprise everyone with the hidden candy centre.
Ingredients:
- 24 chocolate wafers
- ¼ cup unsalted butter, melted
- 1 ½ cups cranberries
- ½ cup light corn syrup
- ⅓ cup white sugar
- ⅓ cup water
- 3 cups softened vanilla ice cream
- ½ cup peeled pistachio nuts
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 tablespoons icing sugar
- 1 teaspoon vanilla extract
Method:
Break the chocolate wafers into fine crumbs and mix with ¼ cup melted butter.
Press the mixture into the base of a springform pan and freeze until firm.
Combine the cranberries, corn syrup, white sugar and water in a saucepan.
Cook over a medium heat until the cranberries burst and the mixture thickens.
Allow to cool to room temperature, then refrigerate until cold.
Toast the pistachios in a frying pan with 1 tbsp butter and salt until fragrant.
Allow to cool, then chop coarsely.
Spread the softened vanilla ice cream over the crust.
Spoon dollops of the cranberry mixture over the ice cream and stir with a knife.
Sprinkle with the toasted pistachios.
Freeze until firm.
Whip the heavy cream, icing sugar and vanilla extract until stiff.
Spread or pipe the whipped cream over the frozen cake.
Freeze again until well set.
Allow the cake to stand at room temperature for a few minutes before slicing.
Enjoy the creamy, tangy and nutty flavours all in one delicious dessert!
