Servings
Ingredients :
CAKE
1 1/4 cup Powdered sugar, sifted
1 cup Cake flour
15 lrg Egg whites, (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Salt
1 cup Granulated sugar
FILLING AND TOPPING
1/2 cup Amaretto
1 pt Pistachio ice cream,
softened
1 pt Chocolate ice cream,
softened
2 cup Heavy cream
1 cup (6 oz.) semisweet
chocolate chips for garnish
Method :
• 1. Position a rack in the center of the oven and preheat
the oven to 375 F.
• 2. To make the cake, combine the powdered sugar and
cake flour.
• 3. In a large bowl, using an electric mixer on high speed,
beat the egg whites, cream of tartar, vanilla extract, almond
extract, and salt until well mixed and soft peaks form. Beat in
the sugar, a little at a time , and beat until stiff but not dry.
With a rubber spatula, fold in the dry ingredients until the flour
is just incorporated. Pour the mixture into an ungreased 10-
inch tube pan, shaking the pan lightly.
• 4. Bake for 30 to 35 minutes, or until the top springs
back when touched and is golden brown. Invert the pan onto a
bottle or funnel and cool completely.
• 5. To assemble, using a serrated knife, cut the cake into
three layers.
• Sprinkle each layer with some of the amaretto. Place one
layer on a serving plate. Spread the pistachio ice cream on the
bottom layer and top with the second layer. Spread the
chocolate ice cream on the second layer and top with the third
layer. Freeze the cake for 20 to 30 minutes, or until set.
• 6. Meanwhile, to make the topping, in a chilled bowl,
using an electric mixer on medium speed, beat the heavy
cream and the remaining amaretto until it forms soft peaks.
Spread on the top and sides of the cake. Return to the freezer.
• 7. Meanwhile, in a small saucepan, over low heat, melt
the chocolate chips, stirring until smooth.. Line a baking sheet
with aluminum foil. Pour the melted chocolate onto the
prepared pan, spreading it 1/4 inch thick. Let chocolate set for
15 minutes. Using an oiled heart shaped cookie cutter, cut out
hearts. Place them on top of the cake. Keep cake in the freezer
until ready to serve.
• My notes: This was absolutely wonderful, however next
time I am going to start with a boxed angel food cake mix.
Also I had to let the chocolate set more than 15 minutes
before I could cut it, I guess my house was too warm. and now
that soda pop no longer comes in bottles and funnels are
mostly plastice, I had a very hard time finding somewhere to
invert the cake, finally I just used the full amaretto bottle. The
source for this recipe is: 1001* Chocolate Treats by Gregg R.
Gillespie
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