Strawberry Ice-Cream Cake

Make sponge by beating together the eggs and sugar until thick and fluffy for about two minutes.

Now fold in the flour very gently and spread the mixture evenly on a flat rectangular shaped baking tray in a preheated oven for 15-20 minutes.

Remove and let it cool.

Mix 6 tbsp of jam with a few drops of food color and spread it over the cool cake.

Now cut the cake into pieces in accordance with the ice cream slab or put the ice cream slab in the center of the prepared swiss roll and roll it carefully so the ice cream is covered in the cake.

Whip the cream until stiff. Top the cake with it.

And garnish with the fruits.

Freeze for 2 hours. Serve chilled.