Almond Meringue Cake With Strawberry And Vanilla Ice Crm Pt1 Recipe – a delicious recipe with white sugar, Confectioners, Egg whites, Vegetable oil spray, Strawberry ice cream, Vanilla ice cream. Easy to follow and perfect for any occasion.
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1.
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Adjust oven rack to lower middle position-, heat oven to 225 degrees.
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Line large baking sheet with parchment paper.
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Fit large pastry bag with 1/2-inch plain decorating tip.
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2.
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Sift 2 Tbsp.
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granulated sugar with confectioners' sugar-,set aside.
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3.
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Place egg whites in large bowl of electric mixer.
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Using whisk attachment, whip them on low speed just till frothy.
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Increase speed to medium, sprinkle in 2 Tbsp.
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reserved granulated sugar, and continue whipping to soft peaks.
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Gradually add in 1/3 c. reserved granulated sugar,
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continue whipping to stiff, glossy peaks.
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Stop mixer, rub some meringue between your fingers.
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If smooth, proceed to next step.
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If still grainy, continue beating till smooth.
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4.
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Sprinkle sifted powdered-sugar mix and minced almonds over meringue, mix in with rubber spatula till just incorporated.
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Immediately scoop meringue into prepared pastry bag.
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5.
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Use a compass to trace 8-inch and 6 1/2-inch circles on parchment paper.
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If a compass is unavailable, use household items like lids or possibly ramekins as guides to trace around.
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Before forming meringue shapes, pipe
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out or possibly spoon a small quantity(about 1 1/2 tsp.)
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of meringue into each corner of parchment paper to keep it in place as you work.
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Lightly spray each circle with cooking spray to ensure easy removal of meringues.
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Beginning in center of traced circle, pipe meringue in a continuous, widening spiral till 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.
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Apply continuous pressure as you pipe.
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Pipe a couple of 1/2-inch disks with any excess meringue.
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These extra meringues are used to test for doneness.
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6.
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Bake meringues till one of the test samples releases easily from paper and snaps crisply after 5 min of cooling, 60 to 80 min.
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Once sample is crisp when tested, remove baking sheet from oven and place on cooling rack till meringue disks are room temperature, about 30 min.
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Carefully remove cooled meringues from paper.
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Place larger disk on 9-inch round piece of cardboard or possibly removable tart-pan bottom.
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Place smaller disk on similar surface.
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Freeze both disks for 30 min.
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(Can also be stored in an airtight container up to 2 weeks-, upon removal,freeze the disks before adding topping.)
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7.
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Spread 2 c. of strawberry ice cream over each frzn disk with a flexible metal spatula.
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Return disk to freezer for 30 min or possibly till ice cream is hard.
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8.
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Spread 1 c. of vanilla ice cream over strawberry ice cream on large disk.
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Return disk to freezer till ice cream is hard.
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9.
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When ice cream on large disks is frzn, carefully slide smaller meringue disk, ice-cream side up, on top of ice-cream layers on large disk.
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Spread the remaining vanilla ice cream over top and sides of cake.
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Move spatula from bottom upward to contour top and create dome shape.
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Return dessert to freezer till ice cream is hard.
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10.
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Hold cake in one hand directly over a baking pan containing nuts.
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Use other hand to gently press nuts into ice cream.
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Nuts can be secured by pressing them gently into ice cream with a flexible metal spatula.
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11.
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Return cake to freezer for at least 4 hrs or possibly up to 1 day.
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About 15
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continued in part 2
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Tbsp. Plus 1/3 c. granulated white sugar, 2/3 c. Confectioners' sugar, 1/2 c. Egg whites, about 4 large at room temp, 1/3 c. Finely minced almonds Vegetable oil spray, and more.
Yes, Almond Meringue Cake With Strawberry And Vanilla Ice Crm Pt1 Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.