Thursday, 16 August 2012

Almond Crunch Ice Cream Cake

Nuts can do wonders to your recipes and in dessert, it adds a regal touch. Today's pick is supereme. The almond crunch, gives pleasure in every bite.

  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1/2 teaspoon pure almond extract
  • Almond Sponge Cake/Plain Sponge Cake
  • 4 pints vanilla ice cream, softened slightly
  • Almond Crunch ( 1 1/2 cup chopped almonds cook with 3-4 tbsp sugar )
  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar

Place granulated sugar and water in a saucepan and cook on medium until sugar dissolves. Add almond extract and set the syrup aside to cool.

With a serrated knife, slice the two cake layer in half horizontally, forming four layers. Make crumbs of one layer by blending into the food processor and set aside.

Apply syrup n remaining cake layers. Beat ice cream until spreadable and apply on the first layer with almond crunch. Apply second layer and repeat. Set in freezer for about 10minutes to firm.

Place another layer over the set cake and repeat with icecream and crunch. Cover the sides of the cake with whipped ice cream and return to the freezer for 30 minutes.

In a chilled bowl, whip heavy cream with confectioner's sugar until soft peaks form. Apply to cake allover and stick the cake crumbs to side walls of the cake. Sprinkle some almond crunch on top of the cake and return to the freezer until completely firm or overnight.

Enjoy this heaven's delight!

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