This cake is a big favourite amongst kids and some adults too! Dime bar and ice cream are great together. And the addition of lime-sugared strawberries makes a really fresh and summery accompaniment that suits the cake perfectly.
4 free-range eggs
50g (2oz) sugar
200g (7oz) cream cheese
300ml (10 fl oz) double cream
3 double Dime bars, chopped to make about 150g (5oz) in total
200g (7oz) digestive biscuits, crushed
1kg (2lb 2oz) fresh strawberries
100g (4oz) Demerara sugar
Finely grated zest of 3 limes
Separate the egg yolks from the whites.
Whisk the egg yolks and sugar until fluffy and mix in the cream cheese.
Whip the cream until fluffy and fold it into the egg mixture.
Whip the egg whites into stiff peaks and carefully fold into the mixture.
Mix the chopped Dime bars into the mixture.
Crush the digestive biscuits and then layer the crumbs with the creamy mixture in a sponge cake mould.
Freeze the ice cream for about 5 hours, until it is lightly frozen.
Hull and slice the strawberries. Sprinkle the slices with the demerara sugar and grated lime zest and serve them with the dime bar ice cream cake.
Recipe translated by Dr. B.J. Epstein.