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Gallery Almond-Crunch Ice Cream Cake Credit: Mike Krautter Recipe Summary Servings: 10

Ingredients Cake 2/3 cup blanched whole almonds 2/3 cup cake flour (not self-rising) 1 tablespoon unsalted butter, for pans 6 large eggs, separated Pinch kosher salt 1 cup granulated sugar 2 teaspoons pure vanilla extract Almond Crunch 1 cup blanched sliced almonds 6 tablespoons granulated sugar Assembly 1/2 cup granulated sugar 2 tablespoons amaretto or other almond-flavored liqueur, optional 1/2 teaspoon pure almond extract 4 pints vanilla ice cream, slightly softened 3/4 cup cold heavy cream 2 tablespoons confectioners’ sugar

Gallery Almond-Crunch Ice Cream Cake Credit: Mike Krautter

Recipe Summary Servings: 10

Almond-Crunch Ice Cream Cake      Credit: Mike Krautter

Almond-Crunch Ice Cream Cake

Credit: Mike Krautter

Almond-Crunch Ice Cream Cake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2/3 cup blanched whole almonds 2/3 cup cake flour (not self-rising) 1 tablespoon unsalted butter, for pans 6 large eggs, separated Pinch kosher salt 1 cup granulated sugar 2 teaspoons pure vanilla extract

  • 1 cup blanched sliced almonds 6 tablespoons granulated sugar

  • 1/2 cup granulated sugar 2 tablespoons amaretto or other almond-flavored liqueur, optional 1/2 teaspoon pure almond extract 4 pints vanilla ice cream, slightly softened 3/4 cup cold heavy cream 2 tablespoons confectioners’ sugar

Directions

Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.

Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.

Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.

In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.

Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.

Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.

Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.

Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.

Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.

Using a serrated knife, split each cake horizontally into two equal layers.

Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.

In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.

Just before serving, whisk cream and confectioners’ sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.

Reviews (3)

 Add Rating & Review     90 Ratings   5 star values:        14    4 star values:        18    3 star values:        36    2 star values:        15    1 star values:        7

Reviews (3)

Add Rating & Review     90 Ratings   5 star values:        14    4 star values:        18    3 star values:        36    2 star values:        15    1 star values:        7

Add Rating & Review

90 Ratings 5 star values: 14 4 star values: 18 3 star values: 36 2 star values: 15 1 star values: 7

90 Ratings 5 star values: 14 4 star values: 18 3 star values: 36 2 star values: 15 1 star values: 7

90 Ratings 5 star values: 14 4 star values: 18 3 star values: 36 2 star values: 15 1 star values: 7

  • 5 star values: 14 4 star values: 18 3 star values: 36 2 star values: 15 1 star values: 7

    Martha Stewart Member     Rating: 1 stars       08/04/2019   This cake was delicious. I am new to baking so I followed this to the letter, including blanching and cleaning the almonds! It wasn't easy but if you took it slowly and paid attention to the recipe it was certainly doable. And it was well worth the effort.  

Martha Stewart Member     Rating: 5 stars       10/15/2017   This is my husband's favorite cake. I make it for him every year for his birthday. The hardest part is the almond sponge cake it's not for beginners, but if you can get that down it's delicious. You must use the right cake pan size.  

Martha Stewart Member     Rating: Unrated       01/30/2012   nice

    Martha Stewart Member

    Rating: 1 stars 08/04/2019

This cake was delicious. I am new to baking so I followed this to the letter, including blanching and cleaning the almonds! It wasn’t easy but if you took it slowly and paid attention to the recipe it was certainly doable. And it was well worth the effort.

Rating: 1 stars

Rating: 5 stars 10/15/2017

This is my husband’s favorite cake. I make it for him every year for his birthday. The hardest part is the almond sponge cake it’s not for beginners, but if you can get that down it’s delicious. You must use the right cake pan size.

Rating: 5 stars

Rating: Unrated 01/30/2012

nice

Rating: Unrated

All Reviews for Almond-Crunch Ice Cream Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Almond-Crunch Ice Cream Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest