Name: Ice Cream Sandwiches
Ingredients: sponge cake (baked in sheets, 1 inch thick); 1 quart brick cream; whipped cream (for topping); candied cherries (for topping)

Ice Cream Sandwiches

Ingredients

sponge cake (baked in sheets, 1 inch thick)
1 quart brick cream
whipped cream (for topping)
candied cherries (for topping)

Directions

Prepare the cake

Bake 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 brick cream between the slices, like a sandwich.
Assemble the cake and cream 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 the light, porous structure that holds the sandwich together and the cream in place.
Brick cream: Supplies the firm, cold frozen filling that sets the sandwich and gives it its creamy texture.
Whipped cream: Adds a light, airy topping that contributes richness and softness on top of the sandwich.

“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.