Almond Meringue Cake With Strawberry And Vanilla Ice Crm
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Almond Meringue Cake With Strawberry And Vanilla Ice Crm
  Meringue    Vanilla    Almonds    Cakes  
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27640. Report a problem with this recipe.
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      Title: Almond meringue cake with strawberry and vanilla ice crm 
 Categories: None
      Yield: 8 Servings
 
----------------------CLASSIC MERINGUE---------------------------
      4 tb Plus 1/3 cup granulated
           -white sugar
    2/3 c  Confectioners' sugar
    1/2 c  Egg whites; about 4 large at
           -room temp
    1/3 c  Finely chopped almonds
           Vegetable oil spray
      1 qt Strawberry ice cream;
           -softened slightly
      1 qt Vanilla ice cream; softened
           -slightly
  1 1/2 c  Sliced almonds; toasted
           Fresh strawberries;
           -optional, for garnish
 
  1. Adjust oven rack to lower middle position-, heat oven to 225
  degrees.
  
  Line large baking sheet with parchment paper. Fit large pastry bag
  with 1/2-inch plain decorating tip.
  
  2. Sift 2 tablespoons granulated sugar with confectioners' sugar-,set
  aside.
  
  3. Place egg whites in large bowl of electric mixer. Using whisk
  attachment, whip them on low speed just until frothy. Increase speed
  to medium, sprinkle in 2 tablespoons reserved granulated sugar, and
  continue whipping to soft peaks. Gradually add 1/3 cup reserved
  granulated sugar,
  
  continue whipping to stiff, glossy peaks. Stop mixer, rub some
  meringue between your fingers. If smooth, proceed to next step. If
  still grainy, continue beating until smooth.
  
  4. Sprinkle sifted powdered-sugar mixture and chopped almonds over
  meringue, fold in with rubber spatula until just incorporated.
  Immediately scoop meringue into prepared pastry bag.
  
  5. Use a compass to trace 8-inch and 6 1/2-inch circles on parchment
  paper. If a compass is unavailable, use household items like lids or
  ramekins as guides to trace around. Before forming meringue shapes,
  pipe
  
  out or spoon a small quantity(about 1 1/2 teaspoon) of meringue into
  each corner of parchment paper to keep it in place as you work.
  Lightly spray each circle with cooking spray to ensure easy removal
  of meringues. Beginning in center of traced circle, pipe meringue in
  a continuous, widening spiral until it reaches edge of the
  circle.Hold the pastry bag perpendicular to baking sheet, 1 1/2 to 2
  inches from area you are piping. Apply continuous pressure as you
  pipe. Pipe a couple of 1/2-inch disks with any excess meringue. These
  extra meringues are used to test for doneness.
  
  6. Bake meringues until one of the test samples releases easily from
  paper and snaps crisply after 5 minutes of cooling, 60 to 80 minutes.
  Once sample is crisp when tested, remove baking sheet from oven and
  place on cooling rack until meringue disks are room temperature,
  about 30 minutes. Carefully remove cooled meringues from paper. Place
  larger disk on 9-inch round piece of cardboard or removable tart-pan
  bottom. Place smaller disk on similar surface. Freeze both disks for
  30 minutes. (Can also be stored in an airtight container up to 2
  weeks-, upon removal,freeze the disks before adding topping.)
  
  7. Spread 2 cups of strawberry ice cream over each frozen disk with a
  flexible metal spatula. Return disk to freezer for 30 minutes or
  until ice cream is firm.
  
  8. Spread 1 cup of vanilla ice cream over strawberry ice cream on
  large disk. Return disk to freezer until ice cream is firm.
  
  9. When ice cream on large disks is frozen, carefully slide smaller
  meringue disk, ice-cream side up, on top of ice-cream layers on large
  disk. Spread the remaining vanilla ice cream over top and sides of
  cake.
  
  Move spatula from bottom upward to contour top and create dome shape.
  Return dessert to freezer until ice cream is firm.
  
  10. Hold cake in one hand directly over a baking pan containing nuts.
  Use other hand to gently press nuts into ice cream. Nuts can be
  secured by pressing them gently into ice cream with a flexible metal
  spatula.
  
  11. Return cake to freezer for at least 4 hours or up to 1 day. About
  15 minutes before serving, transfer cake to serving platter and garnish
  with strawberries. Use knife to cut cake into wedges and serve
  immediately.
  
  For individual dessert shells: Use back of a spoon to carefully spread
  about 1/2 cup of meringue inside each traced circle. Still using
  spoon, form an indentation in center and a decorative edge around
  side of each shell.
  
  Serves 8 to 10.
    
  NOTES : If you have any meringue left after piping the two disks,
  make a few dessert shells.  To soften the ice cream, place it in the
  refrigerator about thirty minutes before needed.  And remember,not
  all of the ice cream is needed at the same time.  If you need ice
  cream softened in a hurry, you can also microwave it on the defrost
  setting, checking it every thirty seconds at first, and then every
  fifteen seconds as it reaches the softened state. 




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Recipe ID 27640 (Apr 03, 2005)

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