ALMOND-CRUNCH ICE CREAM CAKE
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
- Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
- Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
- In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
- Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
- Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
- Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
- Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
- Using a serrated knife, split each cake horizontally into two equal layers.
- Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
- In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
- Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chala Chala
[email protected]I can't wait to make this cake again. It's so good!
little Blue
[email protected]This cake is perfect for any occasion. It's so festive and delicious.
sethhamilton53
[email protected]I made this cake for my son's birthday and he loved it. He said it was the best cake he's ever had.
blair head
[email protected]This cake is so easy to make. I can't believe how good it turned out.
Jarin naher
[email protected]I love the almond crunch topping. It adds a nice bit of texture to the cake.
lori dabrowski
[email protected]This is the best ice cream cake I've ever had. It's so creamy and delicious.
charles kasongo
[email protected]This cake is amazing! I've made it several times and it's always a hit.
Paxton Larcher
[email protected]The cake was a little too icy for my taste. I would recommend letting it thaw for a bit before serving.
PatrickACE Ace
[email protected]I love that this cake can be made ahead of time. It's so convenient to be able to just pop it in the freezer and have it ready for when you need it.
Zake Khan
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the ice cream filling helps to keep it cool.
Kendall Jones
[email protected]I had some trouble finding almond extract at my local grocery store. I ended up using vanilla extract instead and the cake still turned out great.
Kakagboseh Irene
[email protected]The cake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the frosting.
Katherine Rojas
[email protected]This cake is so easy to make, even for a beginner baker like me. I was able to follow the recipe easily and the cake turned out perfectly.
Owais Shah
[email protected]I love the combination of almond and chocolate in this cake. The ice cream is creamy and delicious, and the crunch from the almonds adds a nice texture.
Zahid khqn
[email protected]This almond crunch ice cream cake was a hit at my party! Everyone loved it. It was so easy to make and the results were stunning.