German Ice Cream Torte
Yield
12 servingsPrep
20 minCook
50 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 5 | each |
egg yolks
|
*
|
| ⅔ | cup |
sugar
|
|
| 6 | tablespoons |
sherry
|
|
| 3 | cups |
heavy whipping cream
whipped |
|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 5 | each |
egg yolks
|
*
|
| 158 | ml |
sugar
|
|
| 9E+1 | ml |
sherry
|
|
| 7.1E+2 | ml |
heavy whipping cream
whipped |
|
| 3E+1 | ml |
cocoa powder
|
|
| 289 | ml/g |
raspberries
frozen, thawed and drained |
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
heavy whipping cream
whipped and chilled |
|
| 12 | each |
chocolate kisses
|
*
|
Directions
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.
Cool.
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.
