AuthorBiteSizedAn ice cream cake for all the Avocado lovers!
In a bowl, beat the egg whites using a mixer at low speed for a minute or until frothy. Sprinkle the cream of tartar on top. Gradually add half of the granulated sugar, a tablespoon at a time, while the meringue is continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
In a large bowl, cream together the egg yolks, the remaining sugar, milk, and vanilla extract until it becomes light in texture and color.
In a separate bowl sift the all-purpose flour, cornstarch, and baking powder. Add the dry ingredients to the egg yolk mixture and mix well.
Gently fold in the meringue into the egg yolk mixture and then add the food coloring. Mix until the batter evens out in color but do not over mix. Pour the cake batter in the prepared cake pan and bake in a preheated oven at 180°C / 350F for 45 minutes.
Remove the cake from the oven. Let it cool. Slice it into two layers. Set aside.
Purée the avocado, milk, lemon juice, and salt in a blender until smooth. Transfer to a large bowl.Set aside.
Using a hand mixer, mix together whipping cream, condensed milk, and heavy cream until well combined. Stir in the avocado mixture and mix until well combined. Set aside.
Place the first layer of cake back into cake mold..
Spread about one-third of the ice cream mixture onto the first layer then top with the second layer of cake. Repeat this step with the rest of the ingredients until the cake is done.
Freeze the cake for at least 40 minutes or overnight. When ready to serve the torch the sides of the ring mold use warm water to loosen the cake. Garnish with more avocado slices. Serve immediately.
Ingredients
Directions
In a bowl, beat the egg whites using a mixer at low speed for a minute or until frothy. Sprinkle the cream of tartar on top. Gradually add half of the granulated sugar, a tablespoon at a time, while the meringue is continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
In a large bowl, cream together the egg yolks, the remaining sugar, milk, and vanilla extract until it becomes light in texture and color.
In a separate bowl sift the all-purpose flour, cornstarch, and baking powder. Add the dry ingredients to the egg yolk mixture and mix well.
Gently fold in the meringue into the egg yolk mixture and then add the food coloring. Mix until the batter evens out in color but do not over mix. Pour the cake batter in the prepared cake pan and bake in a preheated oven at 180°C / 350F for 45 minutes.
Remove the cake from the oven. Let it cool. Slice it into two layers. Set aside.
Purée the avocado, milk, lemon juice, and salt in a blender until smooth. Transfer to a large bowl.Set aside.
Using a hand mixer, mix together whipping cream, condensed milk, and heavy cream until well combined. Stir in the avocado mixture and mix until well combined. Set aside.
Place the first layer of cake back into cake mold..
Spread about one-third of the ice cream mixture onto the first layer then top with the second layer of cake. Repeat this step with the rest of the ingredients until the cake is done.
Freeze the cake for at least 40 minutes or overnight. When ready to serve the torch the sides of the ring mold use warm water to loosen the cake. Garnish with more avocado slices. Serve immediately.
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