Caramel Almond Ice Cream Torte Recipes
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL-ALMOND TORTE WITH SPICED MANGO COMPOTE
Steps:
- For compote:
- Combine first 6 ingredients in heavy medium saucepan. Bring syrup to boil over medium-high heat, stirring until sugar dissolves. Boil syrup 5 minutes. Pour into medium bowl; cool 30 minutes. Mix in mangoes. Cover and chill at least 2 hours and up to 4 days.
- For torte:
- Preheat oven to 375°F. Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds. Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes. Fold almond mixture into yolk mixture.
- Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form. Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions.
- Transfer batter to 9-inch-diameter springform pan. Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes. Immediately invert pan onto rack. Cool torte (upside down) completely. (Can be made 1 day ahead. Cover and store right side up at room temperature.)
- Melt margarine in heavy medium skillet over medium heat. Whisk in brown sugar. Cook until caramel bubbles and is smooth and thick, about 3 minutes. Mix in remaining 1/2 cup almonds. Spoon topping over torte. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
- Cut around pan sides to loosen torte; release pan sides. Place torte on platter. Serve with compote.
CARAMEL ALMOND ICE CREAM TORTE
No time to let the ice cream soften at room temperature? Microwave it in it's cardboard container, top removed, on high in 10 second intervals until it reaches the desired consistency.Unknown Source
Provided by Lynnda Cloutier @eatygourmet
Categories Ice Cream & Ices
Number Of Ingredients 3
Steps:
- Heat oven to 350. spread almonds on a rimmed baking sheet and toast, tossing occasionally til golden, 4 to 6 minutes. Let cool.
- Press ice cream into a 9 inch springform pan. Freeze til slightly firm, 10 to 15 minutes Top ice cream with caramel sauce and almonds and freeze til firm, at least 1 hour an up to 2 days. to serve, remove torte from pan and cut it into wedges. Serves 12
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TOSCAKAKA TORTE (SWEDISH STICKY CARAMEL ALMOND CAKE)
From myrecipereviews.com
- Preheat the oven to 335°. Line a 9-inch springform pan with parchment paper and spray the paper and side of the pan with baking spray.
- In a stand mixing bowl, cream together the butter, sugar and dulce de leche (or caramel) on high speed until smooth and creamy, about 1 1/2 minutes. Lower the mixer speed to medium and add the eggs one at a time and mix between additions. Lower the mixer speed again and add the vanilla and milk. Mix until totally combined.
- In a separate medium bowl, combine the flour, baking powder and salt. Remove the stand mixer bowl from the stand and use a sifter to sift the dry ingredients into the batter. Fold in the flour to the batter gently, just until incorporated.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes (sides will be fairly baked, but the middle will be slightly under baked.)
CARAMEL, ALMOND & PISTACHIO ICE-CREAM TORTE RECIPE
From woolworths.com.au
- Line the base of a 20cm springform pan with baking paper. Break cookies into a food processor and process until fine crumbs form. Add melted butter and process until combined, then press firmly over the base of the pan.
- Soften ice-cream at room temperature for 5 minutes. Spoon into pan over the biscuit base and smooth surface. Cover with plastic and freeze for at least 2 hours or overnight.
- Make the caramel sauce. Place sugar into a small saucepan over medium heat. Cook, stirring, for 10 minutes or until sugar melts and turns golden. Add butter and stir until melted. Slowly add cream and cook for 1 minute. Remove from heat. Cool. Pit cherries, reserving a few whole ones for garnish.
- To serve, spread top of torte with some of the caramel. Arrange pitted cherries and nuts over surface and drizzle with more caramel. Loosen side of pan and transfer to a chilled serving plate. Top with whole cherries and dust with icing sugar. Cut into wedges and serve with remaining caramel.
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