Swiss Meringue Ice Cream Cake

Swiss Meringue Ice Cream Cake

Recipe rating

4.72 out of 5 based on 1964 reviews

Description

Delicious Swiss Meringue Ice Cream Cake using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 40 min. Enjoy!

Raw Ingredients

Pints Vanilla Coffee Chocolate Ice Cream Chocolate Drops Pieces Butter Caster Sugar Free-Range Eggs Flour Egg Whites Caster Sugar Cream Tartar Oz Cream Chocolate Drops Pieces Tbsp Rum Brandy

Ingredients With Quantity

  • 1 Litre/1 3/4 Pints Vanilla, Coffee Or Chocolate Ice Cream
  • 50G/1 3/4Oz Dark Chocolate, In Drops Or Broken Into Pieces
  • 125G/4 1/2Oz Butter, Softened, Plus Extra For Greasing
  • 125G/4 1/2Oz Caster Sugar
  • 2 Free-Range Eggs, Beaten
  • 125G/4 1/2Oz Self-Raising Flour, Sifted
  • 3 Free-Range Egg Whites
  • 200G/7Oz Caster Sugar
  • Pinch Cream Of Tartar
  • 200Ml/7Fl Oz Double Cream
  • 200G/7Oz Dark Chocolate, In Drops Or Chopped Into Pieces
  • 1-2 Tbsp Rum Or Brandy (Optional)

Directions

  • Place ice cream in a large bowl and break up with a fork.
  • Stir in chocolate drops i shaved the chocolate from top to bottom with a vegetable peeler and stir to combine.
  • Freeze for 20 minutes.
  • Preheat oven to 150c.
  • Grease and line the base and sides of a 20cm loose bottomed loaf tin with baking paper.
  • Line the base and sides of the tin with baking paper.
  • Melt butter and pour into a mixing bowl.
  • Add sugar, eggs and flour and mix well.
  • Spoon into tin and smooth the top.
  • Bake for 1 hour or until firm to the touch and springy to the touch.
  • Let the cake cool in the tin.
  • To make the meringues, combine egg whites, caster sugar and cream tartar in a metal bowl.
  • Place over a saucepan of simmering water, whisking constantly.
  • Cook for 8 minutes or until whites are stiff but not dry.
  • Whisk in cream.
  • Pour mixture into a large heatproof bowl and put bowl over a saucepan of simmering water.
  • Whisk until melted and fluffy.
  • Remove bowl from over the hot water.
  • Let stand until cool enough to handle.
  • Add chocolate drops and whisk to combine.
  • Pour rum brandy on top of the cooled cake and let stand for 3 hours or overnight.
  • Unmold cake and spread top and sides with warm ganache.
  • Place back in the refrigerator for 30 minutes.
  • Use a spatula to cut the cake into slices and serve.

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