Instructions:

Strawberry Ice Cream Torte

Although this fancy dessert looks complicated to prepare, it really isn't, because each step is easy. The cake can be baked ahead of time, filled with ice cream, and stored in the freezer. When you're ready to serve it, just top it with the sauce, fresh strawberries, and whipped cream and voila!

Cake
4 eggs
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup butter, melted
3/4 cup unbleached white flour

Filling
1 quart vanilla ice cream
Fresh strawberry sauce
2 cups stemmed chopped fresh strawberries
1/4 cup granulated sugar
1/2 cup water
2 teaspoons cornstarch
1/3 cup to 1/2 fresh orange juice

Toppings
1 pint fresh strawberries, sliced
1/2 pint heavy cream, whipped

Preheat the oven to 350 degrees F. Generously butter the cake pan and dust it with flour.

In a large bowl, beat the eggs and sugar with an electric mixer at high speed until well blended, thick, and foamy, about 5 minutes. Stir the vanilla extract and 1/4 cup of the whipped eggs into the melted butter and set aside. Working quickly but gently, gradually fold 1/2 cup of the flour into the bowl of whipped eggs. Fold in the butter mixture and then the rest of the flour.

Pour the batter evenly into the prepared cake pan and bake for 25 to 30 minutes, until the top is golden and springs back when touched. Run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan, turn right side up, and cool completely on a rack.

Allow the ice cream to soften in the refrigerator until it can be spread but is not soupy. Slice the cooled cake in half horizontally with a serrated knife. Spread the bottom layer with the softened ice cream. Replace the top layer, gently pressing it down. Wrap tightly with plastic wrap and freeze.

Meanwhile, make the sauce. Combine the strawberries, sugar and 1/4 cup of the water in the saucepan and bring to a simmer. Cook, stirring frequently for about 3 minutes, until the strawberries are foaming, swollen, and easily mashed with a fork. Dissolve the cornstarch in the remaining 1/4 cup of water and stir it into the strawberries. Simmer, stirring constantly, just until the juice is clear and thickened. Stir in the orange juice, and if you prefer a perfectly smooth sauce, whirl briefly in the blender. Refrigerate until ready to use.

To serve, unwrap the cake, place it on a serving plate and defrost it at room temperature for 10 to 15 minutes. Top the cake with the strawberry sauce, allowing it to drizzle down the sides. Decorate with sliced strawberries and whipped cream and serve.