Ice Cream Cake
Ingredients
Directions
Prepare the cake
Make a good sponge cake.
Bake it half an inch thick in jelly pans.
Let the cakes get perfectly cold.
Make the filling
Take a pint of thickest sweet cream.
Beat the cream until it looks like ice cream.
Make it very sweet and flavor with vanilla.
Blanch and chop a pound of almonds.
Stir the almonds into the cream.
Assemble
Put the thick cream between each layer of cake.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Thickest sweet cream
- Whipped into a thick, rich filling that gives the cake a creamy, light texture between layers.
- Almonds (in the method)
- Add crunch and nutty flavor, and their fat adds richness to the cream filling.
The step that matters
Beat the cream until it looks like ice cream. Cream whips by trapping air in its fat network. Stop at the right point, since overbeating causes it to turn grainy and separate into butter-like clumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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