Variation on the Easter cake theme
8 servings
20 minutes
A cupcake or an uneaten Easter cake can be used as a base - the main thing is that it is large in diameter and tall enough, with candied fruit inside.
1
Line the bottom of a large glass bowl with several layers of food wrap, with the edges of the wrap hanging down from the bowl.
2
Cut the cake into strips 1 cm thick and place them at the bottom and sides of a glass bowl, ensuring there are no gaps between them. Set aside two or three strips.
- Pound cake (loaf cake): 1 piece
3
Distribute the jam inside. Finely chop the nuts, dried fruits, prepare the cherries - remove the pits if necessary. Mix all this with the ice cream and place the mixture inside the mold. Spread the cranberry sorbet on top. Cover with the remaining strips, pressing tightly. Soak with port wine. Cover everything with plastic wrap and place in the freezer for an hour.
- Cranberry confiture: 1 jar
- Cashews: 100 g
- Dried fruit: 100 g
- Canned cherries: 1 jar
- Cream ice cream (plombir): 400 g
- Cranberry sherbet: 100 g
- Port wine: 50 ml
4
Melt the chocolate in a water bath and add milk.
- Dark chocolate: 200 g
- Milk: 100 ml
5
Take the ready kulich out of the freezer, unwrap the film, and carefully turn it onto a serving plate. Pour with hot chocolate sauce and serve.