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German Ice Cream Torte















Trans-fat Free, Low Sodium


2 large egg whites
¼ teaspoon cream of tartar
½ cup sugar
1 package gelatin, unflavored
¼ cup water
5 each egg yolks
cup sugar
6 tablespoons sherry
3 cups heavy whipping cream
2 tablespoons cocoa powder
10 ounces raspberries
frozen, thawed and drained
1 ounce unsweetened chocolate
½ cup heavy whipping cream
whipped and chilled
12 each chocolate kisses


Remove rim from a 9 inch springform pan.

Cut brown paper to fit bottom.

Beat egg whites and cream of tartar until foamy.

Slowly beat in superfine sugar, beating until stiff.

Spread evenly on paper.

Bake 50 minutes at 275℉ (140℃).

Turn off heat.

Leave meringue in oven 1 hour with door closed.

Remove paper.

Retun meringue to bottom of pan.

Replace rim.

Mix gelatin with cold water in top of double boiler.

Let stand for 5 minutes.

Add egg yolks, sugar, and sherry.

Beat over simmering water until thickened.


Fold egg mixture into the whipped cream.

Divide into 3 equal parts.

Add cocoa to 1 portion, raspberries to another and leave third plain.

Spread cocoa mixture evenly over meringue.

Freeze 10 minutes.

Top with an even layer of the raspberry mixture.

Freeze 10 minutes.

Cover with plain mixture and freeze 8 hours.

To serve, remove rim and transfer torte to serving plate.

Shave unsweetend chocolate over top and sides of the torte.

Ring top of torte with 12 mounds or rosettes of whipped cream.

Top each with candy kiss.

Return unwrapped torte to freezer until 10 minutes before serving.

Cut into wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 22555% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 72mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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