Coffee almond ice-cream cake
Lightly oil a 20cm/8in round springform cake tin.
In a bowl, stir together the crumbs and butter with a fork until the mixture is well combined. Press the mixture onto the bottom of the prepared tin and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
Spread the ice cream evenly on the crust, and return to the freezer for 30 minutes until the ice cream is firm.
In a bowl, beat the cream with the vanilla essence using an electric mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread over the ice cream. Smooth the top of the cake, sprinkle with almonds and freeze for 30–45 minutes or until the top is firm.
When making Coffee Almond Ice Cream Cake, the following points must take into account.
Ensure all dry ingredients, especially flour and baking powder, are sifted to avoid lumps and achieve a smooth batter.
Use fresh coffee grounds or brewed coffee for a robust flavor. Opt for high-quality almonds to enhance the cake’s nutty profile.
Use eggs at room temperature to allow for better incorporation into the batter and improved cake texture.
Precisely measure all ingredients, especially for the cake base, to maintain the right balance of flavors and textures.
Freeze the coffee-flavored cake layers individually before assembling. This helps in easy handling and prevents the layers from sticking.
Ice Cream Quality:
Choose a premium-quality coffee almond ice cream for richness. Ensure it is softened slightly before layering to ease the assembly process.
Assemble the layers carefully to avoid air pockets between the cake and ice cream, ensuring a consistent and appealing texture.
Allow sufficient time for the entire cake to freeze properly. This ensures a solid structure and makes the slicing process easier.
Toast almonds before garnishing to intensify their flavor. Sprinkle them just before serving to maintain their crunch.
Take the cake out of the freezer a few minutes before serving to allow it to soften slightly for a smoother eating experience.
Wrap the finished cake tightly with plastic wrap or aluminum foil before storing in the freezer to prevent freezer burn.
Decorate the cake with a drizzle of chocolate or additional almond slivers for an extra visual and flavor boost.