• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
• Preheat oven at 350F/180C.

ALMOND SPONGE CAKE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk the eggs and sugar together. Add the cooled butter, vanilla bean paste, almond flour and red food colorant. Mix until combined. Gently pour the batter into the Medium Round Mold and flatten using your offset spatula.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out almost clean.
  
• Once your Almond Cake is out of the oven, let it cool down completely in the mold before unmolding. Set aside.

CHOCOLATE GANACHE

• Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.

ASSEMBLY

• NOTE: A little note to remind you to make sure that at this point you have room in your freezer to place your ice cream cake.
• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet or if you are short of space on a plate that fits your freezer.

LAYER 1 - BLUE

• Transfer your BLUE softened ice cream from the container to your mixing bowl, and stir with your Spatula to create a smooth uniform consistency that is fairly easy to spread. Pour the softened ice cream into your the Medium Round Mold and level it as well as you can for clean edges. Set aside.
  
• NOTE: At this time, you will also want to make sure your remaining ice cream is staying cold enough to remain solid but soft enough to spread. This means you might be returning it to the freezer while working. 

LAYER 2 - TEA CAKES

• Spread evenly the crushed tea cakes over the first layer of ice cream. Freeze for at least 20-30 minutes to set before moving onto the next layer. 
  

LAYER 3 - WHITE

• Transfer your WHITE softened ice cream from the container to your mixing bowl, and stir with your Spatula to create a smooth uniform consistency that is fairly easy to spread. Take your mold out of the freezer. Pour the softened ice cream into your the Medium Round Mold and level it as well as you can for clean edges. Return to the freezer for at least 20-30 minutes before moving onto the next layer. 
  

LAYER 4 - CHOCOLATE GANACHE

• Take the mold out of the freezer, spread your chocolate ganache on top. Keep it out as your will spread the last layer of ice cream on top.
  

LAYER 5 - RED

• Transfer your RED softened ice cream from the container to your mixing bowl, and stir with your Spatula to create a smooth uniform consistency that is fairly easy to spread. Pour the softened ice cream into your the Medium Round Mold and level it as well as you can for clean edges.
  

LAYER 6 - CAKE

• Push down your almond cake into the red ice cream. NOTE: Since we are building your cake upside down this will become your base. Cover tighly with a plastic wrap. Return to the freezer for at least 3 hours or best overnight. 
  
• After this final freeze, peel your mold from your Ice cream cake. Transfer it to your service platter with the blue layer on top if you are ready to enjoy it or wrap it completely in cling film before returning it to the freezer.
  

LAYER 7 - VANILLA CHANTILLY

• An hour or so before serving, prepare your vanilla chantilly.
• In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla bean paste on medium-high speed until stiff peaks for about 4–5 minutes.
• Transfer the cream into a piping bag. Pipe the vanilla chantilly around the ice cream cake. Return to the freezer until ready to serve.  
  

WHEN IT'S TIME TO ENJOY!

• When it’s time to serve, you will pull the cake out of the freezer 10-15 minutes before you plan on cutting it. NOTE: Heat the blade of your knife under hot water, it will slice so easily! Enjoy & Bon Appétit!