My favorite ice-cream cake, soon yours too. Coffee flavored, but vanilla touch will make it soften and it will be great treat for coffee drinkers or not (I’m not and I love this cake)
Method :
Preheat your oven to 175°C and line the bottom of a springform pan (28cm) with parchment paper
Grate almonds ground almonds
Put the egg whites into a bowl and add the lemon juice and start beating. As they foam add the salt and keep beating
Add the powdered sugar little by little
Whisk until the meringue is nice and fluffy, add the vanilla extract
Fold the ground almonds into the meringue mixture
Pour into the pan
Bake for about 25-30 minutes
Let it set complitely
Put the egg yolks, eggs, powdered sugar, coffee and vanilla into a bowl and whisk well until doubled in volume and fluffy
In another bowl whisk the whipping cream until stiff picks (which I already had whipped)
Carefully fold it into the mixture
Pour it over the base in the pan
Sprinkle the rest of ground almonds
Place in the freezer for at least 5-8 hours, or overnight
Photography by Eranda Janku, unless otherwise stated
