two 20 cm (8 inch) square cakes (we used coconut cake, but you could use butter cake)
2 litres vanilla ice cream
160 g (5V2 OZ) apricot jam
3 kiwi fruit 1 star fruit
500 g (1 lb) strawberries
Glaze
110 g (3V2 oz) apple or fruit
salad baby gel
3 tablespoons sugar
3 tablespoons apricot jam
1 tablespoon Cointreau or Grand Marnier
1 Remove the ice cream from the freezer and leave to soften a little. Cut the domed tops from the cakes, leaving a flat surface. Keep one of the cake tops (use the other for trifle or cake crumbs). Cut around the inside of each cake but not all the way through, leaving a 1.5 cm 5/e inch) thick shell around the sides and base. Scoop out the cake from the centre.
2 Fill the hollow centres of the cakes with the ice cream and pack down firmly. Carefully replace one of the cake tops. Wrap the cakes in plastic wrap and place in the freezer overnight, or until the ice cream is completely firm.
3 Warm the jam in a small pan over low heat. Unwrap the cakes and brush a little jam around the edge of the cake that doesn't have a top. Put the other cake on top and press down. Return to the freezer.
4 To make the glaze, put all the ingredients in a small pan and stir over low heat until the sugar has dissolved. Simmer gently for 3-5 minutes, then keep warm.
5 Thinly slice the kiwi and star fruit and half the strawberries (you can peel the fruit, or leave the skin on if you prefer). Place the cake on a board or serving plate and brush all over with the warm jam. Arrange the kiwi fruit and strawberry slices in rows over the top and sides of the cake, pressing them gently so that they stick to the jam. Gently brush the glaze over the fruit. Pile the remaining strawberries on top of the cake and arrange some star fruit slices on top. Serve immediately.
Remove the centre of the cakes, leaving a shell to he filled with ice cream.
Brush a little jam around the edge of the cake and put the other one on top.
Use the jam to stick the strawberry and kiwi fruit on the cake, in rows.
Ahead of time: Fill the cake with ice cream up to 3 days in advance and keep in the freezer. However, once the fruit has been put on the cake it can't be returned to the freezer and so needs to be served immediately.
