Seven-Layer Ice Cream Cake
Recipe by Chris Cacci: 0 comments 0 likes
Ingredients for 8 people
1 LB pound cake (10 3/4 oz) in aluminum loaf pan, unthawed or 1 homemade 4 1/2 x 8 1/5 LB cake, room temperature
2 C raspberry sorbet, softened
1 C vanilla ice cream, softened
1/2 C coarsely chopped chocolate wafer cookies
2 Lg egg whites
Cream of tartar
1/2 C sugar
1/2 tsp pure vanilla extract
- Prep. Time → 30 min
- Cook Time → 60 min
- Level → Easy
1 Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 C sorbet, cake slice, 1/2 C ice cream, cookie crumbs, 1/2 /c ice cream, cake slice, 1C sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
2 In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
3 Remove bowl from heat and , which an electric mixer, beat on medium-high until stiff glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides of desired, and dollop meringue on top.
