Cassata ice cream cake

Recipe from: 3/11/1999 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • 2
    Litres
    vanilla ice cream
  • 2
    Litres
    chocolate ice cream
  • 100
    g
    walnuts, chopped
  • FILLING
  • 375
    ml
    sugar
  • 125
    ml
    water
  • 3
    egg whites
  • 125
    ml
    glace cherries, quartered
  • 50
    ml
    mixed citrus rind
  • 200
    g
    mixed fruit in syrup, such as green figs, ginger and glace pineapple, chopped into smaller pieces
  • 125
    ml
    ground almonds
  • 50
    g
    pecan nuts, coarsely chopped
  • 65
    ml
    cherry or any other fruit liqueur
  • 125
    ml
    cream, stiffly whipped
 

Method

 
Spray two 22 cm loose-bottomed cake tins with non-stick spray. Soften half the vanilla ice cream slightly and spoon a layer into the bottom of each cake tin. Smooth evenly and freeze until hard. Sprinkle with half the nuts and repeat with half the chocolate ice cream. Meanwhile prepare the cassata filling: place the sugar and water in a heavy-based saucepan and heat slowly, stirring until all the sugar has dissolved. Simmer slowly until the syrup reaches the soft-ball stage, about 10 minutes. (Drop a little of the syrup into a dish with cold water. If the syrup forms a soft ball which becomes flat when removed, it is just right). Beat the egg whites until soft peaks are formed and add the boiling syrup in a thin stream while beating continuously. Continue beating until the mixture cools slightly and thickens. Mix all the fruit, almonds and pecan nuts together and fold into the egg mixture along with the liqueur. Fold in the cream and divide the mixture between the two cake tins. Freeze until hard, preferably overnight. Soften the remaining vanilla ice cream and divide evenly between the cake tins. Freeze until hard, sprinkle with the remaining walnuts and divide the remaining chocolate ice cream evenly between the cake tins. Freeze until hard, dip in lukewarm water for a few seconds and open the cake tins. Slide the cakes onto a serving platter and serve with orange and rum sauce (see recipe). ORANGE AND RUM SAUCE 50 ml butter 75 ml honey 10 ml (2 t) lemon juice grated rind of 1 orange 375 ml (1 1/2 c) orange juice 12 ml (2 1/2 t) rum essence pinch salt about 10 ml (2 t) cornflour Place all the ingredients except the cornflour in a medium-sized saucepan and heat until the butter has melted. Bring to the boil and simmer slowly for 5 minutes. Dissolve the cornfour in a little cold water and stir into the sauce. Simmer until the sauce has thickened and is cooked. Cool before serving. Serves 8-10.
 

 

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