I've made my favourite sponge layers and stuffed them in the freezer - the idea is to pour unfrozen semifreddo mixture between the layers and freeze the whole thing for an ice cream cake.
will this work? will my cake layers be soft after the semifreddo has firmed (and I let it out to thaw slightly at room temperature before serving)? I am thinking of using the chocolate-caramel frosting for the outside!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)