Kägi ice cake

Preparation

1. Fully assemble a cake form, rinse with cold water and line with cling film. Line the base with Kägi mini, placing the upper side of the Kägi mini downwards.

2. Using a knife that has been rinsed under hot water, cut off a cake-form sized slice of ice cream and press down onto the Kägi mini.

3. Place a further layer of Kägi mini on top of this and cover with a second slice of ice-cream, press down lightly. Now place a final layer of Kägi mini on top. Cover with cling film and place in the deep-freeze compartment of a refrigerator for at least 20 mins.

4. Whip cream until stiff and transfer into a piping bag. Remove the cake form from the deep-freeze compartment. Remove cling film and transfer the cake to a plate. Finish off by piping dabs of cream onto the Chilly Canine and then garnish with coffee beans. Cut into slices with a knife that has been rinsed under hot water.