Blarney Stones Dessert Recipe

Name: Blarney Stones Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 2-1/4 teaspoons baking powder; 3/4 teaspoon salt; 1 cup heavy whipping cream; 1-1/2 cups confectioners' sugar; 1/2 cup water; 1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract; 3 large egg whites, stiffly beaten; 2 cups confectioners' sugar; 3 tablespoons half-and-half cream; Dash salt; 2 teaspoons dry sherry, rum or cold coffee; Finely chopped peanuts

Servings: persons

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract
3 large egg whites, stiffly beaten
2 cups confectioners' sugar
3 tablespoons half-and-half cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts

1
Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350u00b0 for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.

1104

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cake flour, 2-1/4 teaspoons baking powder, 3/4 teaspoon salt, 1 cup heavy whipping cream, and more.

Yes, Blarney Stones Dessert 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.

Blarney Stones Dessert

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