Cappuccino ice cream cake

01/05/2014 21:45

Hip hip hurray .... today is my birthday. I love birthdays .... and celebrate them more than happy ..... it is usually supposed to bring sweets, good company, and ofcorse presents ....... For today's party, I baked a very appreciated cappuccino ice cream cake, made ​​with an almond base, a smooth cappuccino cream filling and topped with daim crusher. A norwegian recipe that I will be more than happy to bake again. Have a wonderful evening all of you! Big hugs from me.

Almond cake base
3 cups powdered sugar
3 cups almond flour
5 egg whites
a few drops of lemon or lime

Here's how: Whisk together the egg whites and add the icing sugar a little at a time at the end. Add lemon / lime drops. Whisk for a few minutes until you get a firm foam . Add the almond flour and stir with a spatula into a smooth paste. Line a round baking form with baking paper , both the bottom and on the sides and pour in the batter. Bake at 160 degrees C for about 35 minutes. Let cool completely. Do not remove the paper yet.  Make the filling and pour it over .

Daim filling :
5 egg yolks
2 whole eggs
3.5 cups powdered sugar
5 cups whipping cream
5 tablespoons of cappuccino
2 teaspoons vanilla essence
150 grams of crushed Daim
extra crushed Daim for garnishing

Here's how: Whisk the egg yolks, the 2 whole eggs and icing sugar for about 10 minutes. In a separate bowl , whip the cream until fluffy. Pour over the egg mixture and gently mix everything with a spatula. Add cappuccinot and crushed Daim. Gently mix again and set the filling in the freezer for half an hour before pouring over it across the bottom. Set the cake in the freezer for an hour and then sprinkle with crushed Daim . It needs time to solidify a bit before you do it , otherwise the  Daim will sink in the filling. Freeze it overnight or longer. Served straight from the freezer . Good Luck!

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden