IDA'S HOME-MADE ICE CREAM CAKE
Idas hemlagade glasstårta
Ida's cake isn't shaped as these cakes usually are, but made in a rectangular bread baking pan. It consists of delicious almond paste layers alternated with berries of the season and ice cream. The success is … well, a success!
Serves 8
10.6 oz almond paste
3 eggs
1 tablespoon sugar
1.2 cups heavy cream
4 cups fresh or frozen berries like
raspberries, strawberries or blueberries
Heat the oven to 300F.
Coarsely grate the almond paste. Separate the eggs and beat the egg whites until stiff. Mix the almond paste with the egg whites.
Draw 3 rectangles on baking paper, using the bread pan you will use for making the cake (it should hold about 6 cups). Spread the almond batter onto that and bake the layers on the middle shelf of the oven for about 20 minutes. Transfer to a rack and remove the baking paper.
Beat egg yolks and sugar until fluffy. Beat the cream and mix it into the egg batter with the berries. Alternate almond layers and berry creme in the pan - start and finish with almond layers. Cover with plastic foil and put in the freezer for at least 4 hours. Unmould the cake about 20 minutes before serving.
Decorate, if you wish, with 0.8 cup whipped cream and 2 cups berries.
Enjoy!
Bella
Idas hemlagade glasstårta
Ida's cake isn't shaped as these cakes usually are, but made in a rectangular bread baking pan. It consists of delicious almond paste layers alternated with berries of the season and ice cream. The success is … well, a success!
Serves 8
10.6 oz almond paste
3 eggs
1 tablespoon sugar
1.2 cups heavy cream
4 cups fresh or frozen berries like
raspberries, strawberries or blueberries
Heat the oven to 300F.
Coarsely grate the almond paste. Separate the eggs and beat the egg whites until stiff. Mix the almond paste with the egg whites.
Draw 3 rectangles on baking paper, using the bread pan you will use for making the cake (it should hold about 6 cups). Spread the almond batter onto that and bake the layers on the middle shelf of the oven for about 20 minutes. Transfer to a rack and remove the baking paper.
Beat egg yolks and sugar until fluffy. Beat the cream and mix it into the egg batter with the berries. Alternate almond layers and berry creme in the pan - start and finish with almond layers. Cover with plastic foil and put in the freezer for at least 4 hours. Unmould the cake about 20 minutes before serving.
Decorate, if you wish, with 0.8 cup whipped cream and 2 cups berries.
Enjoy!
Bella
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