Lime Blueberry Ice Cream Cake - cooking recipe

Ingredients

6 medium eggs
1 tsp vanilla essence
250 g caster sugar
2 tbsp plain flour
1 tbsp cornflour
2 None limes, zested and juiced
200 g cream cheese
400 g whipping cream
400 g frozen blueberries
None None fresh mint for decoration

Preparation

Heat oven to 350\u00b0F. Separate 2 eggs and beat the whites with a pinch of salt until soft peaks form using an electric hand mixer. Continue beating while adding vanilla extract and 1/4 cup sugar until the mixture is glossy white and the sugar has completely dissolved. Stir in the egg yolks then fold in the flour and cornstarch.
Transfer to a parchment paper lined 10 inch round springform pan and bake for about 12 minutes then remove and allow to cool on a wire rack. When cooled, remove form the cake pan, discard the parchment paper and return the cake to the pan.
To make the filling, separate 4 eggs and beat the whites and a pinch of salt until soft peaks form with an electric hand mixer. Continue beating while gradually adding 2/3 cup sugar, egg yolks and lime zest then carefully fold in the cream cheese and lime juice. In a separate bowl, whip the cream until stiff using an electric hand mixer and fold into the egg mixture. Spread the mixture over the cake, smooth and freeze for at least 6 hours.
For the topping, bring 1/2 cup water and 1/3 cup sugar to a boil and simmer for 2 minutes. Place the frozen blueberries and hot syrup in a blender and puree. Spread over the cake and freeze for another 1 1/2 hours. Allow the cake to thaw for 20 minutes before serving, garnish with a sprig of mint