Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease the base and sides of three 20cm cake tins and line with greaseproof paper. Add the butter, sugar, flour, eggs, soured cream and vanilla to a large mixing bowl. Blend together until smooth.
Divide the mixture evenly between the cake tins and bake for approximately 20 minutes until golden and risen and a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
To assemble the cake, take a deep 20cm cake tin and line with a double layer of cling film. Place the first cake in the bottom of the tin.
Tip half of the raspberries (approx 100g), half of the redcurrants and half of the HB Hazelbrook Farm Honeycomb ice cream (600ml) into a bowl. Lightly crush together with a fork and set aside.
Scrape half of this ice cream and fruit mixture over the base of the cake and level the top with a palate knife. Place half of the sliced peaches and half of the remaining whole raspberries (approx 50g) on the top of the mixture.
Then add the next cake and top with the final half of the ice cream and fruit mixture and level with a palate knife. Add the remaining sliced peaches and whole raspberries (approx 50g) over the top of the mixture, setting aside a little fruit for serving.
Next place the final cake over this second ice cream and fruit mixture layer and give the layers a gentle press.
Allow the remaining 400ml of HB Hazelbrook Farm Honeycomb ice cream to soften and smooth over the top of the cake. Freeze for at least 4 hours.
Freeze some raspberries and redcurrants to crown your creation just before serving. The cake should be removed from the freezer 10 minutes before serving whereupon it can carefully be removed from the tin using the cling film to lift it out.