Cassata ice cream cake

YOU
10 servings
Rate this recipe
other

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

2.00 ice cream — vanilla
2.00 ice cream — chocolate
100.00 g walnuts — chopped
FILLING
375.00 ml sugar
125.00 ml water
3.00 eggs — white
125.00 ml glacé cherries — quartered
50.00 ml mixed citrus peel
200.00 g fruit — in syrup
125.00 ml almonds — ground
50.00 g pecan nuts — coarsely chopped
65.00 ml cherries
125.00 ml cream — fresh, whipped to stiff peaks
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.