Surprise Ice Cream Cake with Berries
Nutrition
Calories: 635 kcalCarbohydrates: 94 gProtein: 18 gFat: 32 gSaturated Fat: 9 gCholesterol: 56 mgSodium: 437 mgFiber: 7 gSugar: 62 gVitamin A: 3.275 IUCalcium: 235 mgIron: 13 mg
Ingredients
- 1 pint toasted almond ice cream slightly softened
- 1 pint strawberry sorbet slightly softened
- 1 whole 8 inch sponge cake layer homemade or purchased
- 2 tbsp kirsch
- 4 whole Egg whites
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 2 whole egg yolks
- 1 tsp vanilla extract
- 1 dash powdered sugar for dusting
- 2 cups fresh strawberries hulled sliced, and sugared
Instructions
- In a round-bottomed bowl about 8 inches in diameter, pack the ice cream and sorbet in 2 layers; cover and freeze until firm, about 2 hours. Place the cake layer on an ovenproof platter and drizzle with kirsch. Unmold the ice cream by dipping the bowl in a bowl of hot water for 5 seconds. Invert on the cake. Place in the freezer while preparing the soufflé.
- Preheat the oven to 500°F. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. In a medium bowl, beat the egg yolks until thick and pale in color. Beat in the vanilla. Fold in the beaten egg whites. Spoon the soufflé over the top and sides of the ice cream-covered cake, covering it completely. Dust lightly with powdered sugar.
- Bake in the oven for 3 to 4 minutes, or until golden brown. Serve at once, cut into wedges, and accompanied with berries.