Time
30 minutes to assemble 20 minutes to bake 24 hours to freeze
This cake is reminiscent of an ice cream sandwich. We sandwiched chocolate ice cream between delicate almond cakes for a dramatic change. It's a dessert the 'big kids' will enjoy as much as the children.
INGREDIENTS
1-7 oz box Almond Paste, grated 1/2 cup sugar 1 stick butter, room temperature 2 large eggs, room temperature 1 cup flour 1/2 teaspoon baking powder 1/4 cup milk 1 (1.75 quarts) box chocolate ice cream 1 (14oz) jar hot fudge sauce or chocolate ice cream topping
TOOLS & EQUIPMENT
2 - 9 inch (straight sided) cake pans
DIRECTIONS
Preheat oven to 350° F. Grease and flour cake pans.
Add Almond Paste, sugar and butter to a mixing bowl. Mix on low speed to combine. Mix on high for 3 minutes. Add eggs one at a time, beating well between each addition. Beat until mixture is light and fluffy.
Sift flour with baking powder. Add alternately with milk to almond mixture, beating gently until just combined. Divide batter evenly (about 13oz or 1.5 cups) and spread into pans, smoothing tops.
Bake for 20 minutes, or until cake springs back when gently touched and sides start to pull away from edges. Cool cakes in pans on wire racks for 10 minutes. Gently invert cakes onto wire racks. When cakes are completely cool, prick tops with fork tongs (in alternating rows) to look like an ice cream sandwich.
While cakes are cooling, remove ice cream from freezer to soften. Wash one cake tin and line with plastic wrap, overlapping edges about 8 inches. Scoop ice cream into lined cake pan and press to edges, smoothing top. Fold extra plastic wrap over top of ice cream, making sure top has no exposed surface. Freeze for 5 hours.
Place one cake face down on serving plate. Spread with a few tablespoons of hot fudge sauce. Unwrap ice cream layer and lay on top of cake. Spread bottom side of second cake layer with a few tablespoons hot fudge sauce. Place on top of ice cream layer with pricked side up. Gently press down, so there is no air space. Wrap well and freeze overnight.
Remove cake from freezer 10 minutes before serving. Dip a sharp knife in hot water, wipe dry and slice cake. Repeat between each slice for clean edges. For a dramatic effect; heat fudge sauce in glass jar and pour some into a plastic sandwich bag. Cut a very small hole in bottom corner and swirl chocolate sauce on serving plates before topping with cake. This simple step gives the cake a restaurant presentation!
