Fane Takes The Cake Recipe

Name: Fane Takes The Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fane; 2 quarts coffee or vanilla (or another flavor of your choice) ice cream-homemade or best quality store-bought), somewhat softened; 5 cups very cold heavy cream mixed with with 3 tablespoons of sugar and 1 teaspoon of vanilla extract and whipped to soft peaks; 16 ounces white nougat (best quality French or Italian), cut into 1/4 inch chunks. If the chunks stick together, toss them with a little confectioners sugar right before folding into the whipped cr…; 30 store-bought meringue cookies or make the recipe below, either breaking it into irregular 1-2 inch chunks or making it into individual meringue kisses; 1/2 cup coarsely grated chocolate; Meringue; 3 egg whites at room temperature; Pinch of salt; 1/4 teaspoon cream of tartar; 3/4 cup superfine sugar

Servings: persons

Fane
2 quarts coffee or vanilla (or another flavor of your choice) ice cream-homemade or best quality store-bought), somewhat softened
5 cups very cold heavy cream mixed with with 3 tablespoons of sugar and 1 teaspoon of vanilla extract and whipped to soft peaks
16 ounces white nougat (best quality French or Italian), cut into 1/4 inch chunks. If the chunks stick together, toss them with a little confectioners sugar right before folding into the whipped cream OR 12 ounces nut praline broken into small chunks.
30 store-bought meringue cookies or make the recipe below, either breaking it into irregular 1-2 inch chunks or making it into individual meringue kisses
1/2 cup coarsely grated chocolate
Meringue
3 egg whites at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar

1
["Spread the softened ice cream evenly over the entire inside of a 4-quart metal bowl, cover with foil and place in freezer.", "1 to 2 hours (but no more) before you are to eat the dessert, make the whipped cream and fold the nougat into it.", "Use the whipped cream to fill the ice cream lined mold, reserving 2 cups of whipped cream to spread over the unmolded dessert.", "Place the mold back in the freezer, covered with foil and freeze for 1-2 hours.", "Remove from freezer about at least 15 minutes before serving. Let the mold sit a few minutes and then unmold onto a platter. If it does not unmold, dip the mold into hot water for 15 seconds and try again.", "Use the reserved whipped cream to ""ice"" the dessert and then cover with the meringue chunks.", "Sprinkle the chocolate shavings over all.", "This is best eaten when soft so check the ice cream layer before cutting and serving.", "Cut into wedges and if desired, serve with hot fudge sauce.", "In the bowl of an electric mixer, whip the whites on low speed with the salt and the cream of tartar.", "Slowly raise the speed as the whites turn opaque and soft peaks form.", "Add the sugar one tablespoon at a time until the meringue holds very stiff peaks.", "Drop (approximately) half inch dollops of meringue onto parchment lined baking sheets OR just spread the meringue into a 1 1/2-inch thick layer (to be broken into chunks later).", "Bake at 200 degrees for 8 hours. Remove a meringue or the tester and let it cool for 5 minutes. If it is dry and crisp when bitten into, it is done. For larger meringues, probe with a small knife. If the center seems only slightly sticky, it will crisp as it cools. When in doubt, cook a little more. Leave in the turned off oven to cool, preferably overnight.", "Meringues can be made several weeks in advance and once cool, stored in an airtight container at room temperature.", "When completely cool, store in an airtight container."]

1864

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Fane, 2 quarts coffee or vanilla (or another flavor of your choice) ice cream-homemade or best quality store-bought), somewhat softened, 5 cups very cold heavy cream mixed with with 3 tablespoons of sugar and 1 teaspoon of vanilla extract and whipped to soft peaks, 16 ounces white nougat (best quality French or Italian), cut into 1/4 inch chunks. If the chunks stick together, toss them with a little confectioners sugar right before folding into the whipped cream OR 12 ounces nut praline broken into small chunks., and more.

Yes, Fane Takes The Cake 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.

That's it — enjoy your meal!

Fane Takes The Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions