LIQUORICE CAKE WITH THE WORLD'S BEST LIQUORICE AND VIOLET ICE CREAM

Liquorice cake filled with Svenskjavlar!

JENNY FINN

Jenny Finn runs the blog Jennys RumochSpis where you can find all possible variations on food, drink and baked goods as she blogs about everything that she and her family enjoy.

Blogg jennysrumochspis

INGREDIENTS

LIQUORICEMUDCAKE
150 g butter
3 eggs
3 dl caster sugar
3 1/2 dl wheat flour
1 cup of cocoa
2 teaspoons of vanilla sugar
Chokade Svenskjävlar

VIOLET ICRECREAM
5 dl whipping cream
1 can condensed milk
Violessens (available in well-stocked stores or to order online)
Purple food colour, not a must but gives more purple colour which looks nicer.

PREPERATION

LAKRITSMUDCAKE
1. Set the oven to 200 degrees.
2. Put baking paper in the bottom of a 22 cm springform pan.
3. Melt the butter.
4. Beat eggs and sugar together lightly and stir in the butter.
5. Mix flour, cocoa and vanilla sugar and sift into the batter. Stir together to a smooth batter.
6. Pour the batter into the mold. Divide the chockade Svenskjävlarana and press down as many as you want and think are adequate in the batter.
7. Bake in the lower part of the oven for about 12 minutes. Firm outer edges and a little wobbly in the middle, then it's ready.
8. Allow to cool slightly and then put the cake in the fridge to set. Preferably overnight.

VIOLET ICECREAM
1. Whip the cream until it forms soft peaks.
2. Add condensed milk and beat a little more.
3. Season with violet essence, taste until you are satisfied.
4. Mix in the food colour so the ice cream gets a beautiful purple colour.
5. Pour the batter into a mold that holds 1 1/2 litres. 6. Cover with plastic wrap and freeze for at least 6 hours.

Serve the liquorice cake with the ice cream and top with sliced chockadesvenskjävlar.