Pre‑Prep  - Start by making a simple syrup by combining ¼ cup sugar and ¼ cup water in a small pot. Heat until the sugar dissolves completely, then cool. While that is happening, slice the vanilla cake into small, even pieces. Chop your cashew nuts and keep them ready. Finally, set the ice cream tubs aside for a few minutes to soften slightly—this makes spreading much easier and allows the layers to blend more effe

Layering - Take a deep bowl (about 1 liter in size) and line it with cling film, leaving some wrap hanging over the sides so you can lift it later. Begin by arranging cake slices on the bottom and gently pushing them together to create a base. Drizzle the chilled syrup evenly over the cake layer; it absorbs fast and keeps the dessert moist. Now evenly distribute one flavor of melting ice cream over the cake. Smooth it out using a spoon or spatula. Repeat with the following three flavors, carefully layering them on top of one another. Once all of the layers have been completed, generously sprinkle the chopped cashews on top.

Chill & Slice  - Cover the bowl completely with the extra cling wrap hanging over the sides, then gently press it down. To ensure a firm set, freeze the bowl overnight or for at least 8-10 hours. When it's time to serve, take it out, carefully invert it onto a plate, and remove the cling film. You will note that clean, colorful layers are lined up. Slice it like a cake and serve right away—it's creamy, cold, and amazing in every bite.