Name: Ice Cream Sandwiches
Ingredients: 1 sponge cake (baked in sheets about 1 inch thick); 1 quart brick cream; 10 tablespoons whipped cream; 10 candied cherries

Ice Cream Sandwiches

Ingredients

1 sponge cake (baked in sheets about 1 inch thick)
1 quart brick cream
10 tablespoons whipped cream
10 candied cherries

Directions

Prepare the cake

Bake the sponge cake in sheets about 1 inch thick.
Cut the cake into pieces 3.5 inches long and 1.5 inches wide.
Split each piece of cake in two to create two slices.

Assemble and top

Cut the quart of brick cream into 10 slices, then halve each slice.
Place a layer of cream between the two slices of cake to form a sandwich.
Top each sandwich with 1 tablespoon of whipped cream and a candied cherry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sponge cake: Provides a light, porous structure that holds the cream layer between the slices.
Brick cream: Forms the frozen filling, giving the sandwich its creamy, cold body.
Whipped cream: Adds a light, airy topping that contrasts with the denser filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.