German ice cream torte *
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German ice cream torte *
  German    Ice cream    Creams    Tortes  
Last updated 6/12/2012 12:56:57 AM. Recipe ID 19329. Report a problem with this recipe.
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      Title: German ice cream torte *
 Categories: Desserts, Ice cream, Freezer, Make ahead
      Yield: 12 servings
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 lg Egg whites
    1/4 ts Cream of tartar
    1/2 c  Sugar
      1 pk Unflavored gelatin
    1/4 c  Water; cold
      5    Egg yolks
    2/3 c  Sugar
      6 tb Sherry
      3 c  Whipping cream; whipped
      2 tb Cocoa
     10 oz Frozen red raspberries;
           - thawed and drained
      1 oz Unsweetened chocolate
    1/2 c  Whipping cream; whipped and
           - chilled
     12    Chocolate kisses
  Remove rim from a 9" springform pan. Cut brown paper to fit bottom.
  Beat egg whites and cream of tartar until foamy. Slowly beat in
  superfine sugar, beating until stiff. Spread evenly on paper. Bake 50
  minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with
  door closed. Remove paper. Retun meringue to bottom of pan. Replace
  rim. Mix gelatin with cold water in top of double boiler. Let stand
  for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering
  water until thickened. Cool. Fold egg mixture into the whipped cream.
  Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to
  another and leave third plain. Spread cocoa mixture evenly over
  meringue. Freeze 10 minutes. Top with an even layer of the raspberry
  mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8
  hours. To serve, remove rim and transfer torte to serving plate.
  Shave unsweetend chocolate over top and sides of the torte. Ring top
  of torte with 12 mounds or rosettes of whipped cream. Top each with
  candy kiss. Return unwrapped torte to freezer until 10 minutes before
  serving. Cut into wedges.

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Recipe ID 19329 (Apr 03, 2005)

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