Cappuccino Ice Cream Cake is the perfect frozen cake to have in your freezer when a friend pops by or when you need a cold delicious treat. It’s super easy to make and you don’t even need an ice cream maker. If you’re planning a 3 course dinner this may be the perfect ending, especially as you can prepare it long before the dinner. I’ve made this ice cream cake a few times and it’s always popular. The original recipe calls for Amaretto but I always use Baileys as that’s what I have at home. Next time I will try with Frangelico which is a delicious hazelnut liqueur. Don’t be too impatient and take out the cake from the freezer before it is completely frozen (which I did once…).
Cappuccino Ice Cream Cake
(recipe from an old issue of Elle à la carte)
400 g almond paste
4 tbsp cocoa powder
Lemon zest from 1 lemon
500 ml double cream
2.5 tbsp Nescafé Espresso
100 ml icing sugar
3 egg yolks
3 tbsp Baileys (the original recipe calls for 2 tbsp Amaretto).
grated white and dark chocolate
Pre-heat the oven to 175°C. Grate the almond paste and combine with the eggs, cocoa and lemon zest. Pour the mixture in a buttered spring form (about 24 cm wide). Bake the cake in the middle of the oven for about 20 minutes. Let the cake cool. Remove the rim from the spring form and wash it up. Then put the rim back on the spring form.
Whip the cream really thick. Add the coffee powder and the icing sugar. Add egg yolks and Baileys (or Amaretto). Pour the filling over the cake bottom. Cover with plastic film and put the cake in the freezer.
Take out the cake from the freezer 20 minutes before serving and cover with grated white and dark chocolate.