Lemon ice cream cake with strawberry-raspberry sauce

Ingredients for 12 servings:

• 240 g almonds, slivered, roasted
• 115 g sugar
• 75 g butter, soft
• ¼ tsp cinnamon
• 80 ml jam (strawberry jam)
• 1 ½ liters ice, lemon ice
• 225 g sugar
• 120 ml water
• 1 vanilla pod(s)
• 560 g strawberries, fresh or frozen, unsweetened
• 560 g raspberries, fresh or frozen, unsweetened
• mint
• strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Finely chop the almonds and sugar in a food processor for about 10 seconds. Transfer to a bowl; add the butter and cinnamon and stir well. Press this mixture into the base of a 23cm springform pan and press it 5cm up the sides. Freeze for 15 minutes. Bake in a preheated oven (175°C) for 20 minutes. Cool completely on a wire rack. Melt the jam and spread it over the cake base; cool. Spread the lemon ice cream over the top and spread it out. Store in the freezer until ready to serve, then serve with the strawberry and raspberry sauce. Garnish with fresh strawberries and mint leaves before serving. Strawberry and raspberry sauce: Place half the sugar and the water in a saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes, stirring constantly, or until the sugar is dissolved. Scrape out the vanilla pod and add the seeds and pod to the sugar solution. Stir in the remaining sugar and simmer uncovered for another 5 minutes. Add the berries and bring to a boil. Reduce heat to low and simmer uncovered for 2 minutes. Remove the vanilla pod. Cover and refrigerate.